Vegan Cabbage Soup is a delicious and nutritious one-pot winter soup. Loaded with flavor from a rich, tomato based broth, lots of healthy veggies and protein from beans. Makes a great meal prep for the busy week.
This vegetable cabbage soup is delicious and easy to make with healthy and budget friendly ingredients. The perfect warming bowl of soup for a chilly day. It is loaded with a lot of healthy veggies, the same as in this Roasted root vegetable soup or this Vegan Minestrone Soup.
This bean cabbage soup also has plant based protein and is loaded with fibre, just like in this Vegan Taco Soup or this Moroccan Lentil Soup. It is a great soup to make in the winter and colder months. Nothing like a pot of simmering soup on the stove to warm you all the ways to your toes on a chilly winter day.
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Ingredients
This easy cabbage soup is full of healthy veggies. See the ingredients listed below. For the full ingredient measurements, scroll down to view the recipe card.
- Olive oil, or other oil of choice
- Small leek, chopped
- Carrots, chopped
- Celery ribs, sliced
- Garlic cloves, minced
- Spices, sea salt, ground black pepper, dried thyme and bay leafs
- Caned diced tomatoes, with the juices.
- Vegetable broth, Use a store-bought or homemade vegetable broth.
- Canned white beans, drained and rinsed
- Russet potatoes, peeled and diced
- Green cabbage or savoy cabbage, half a small one, about 5 cups chopped
- Lemon juice, for a little freshness at the end of cooking the soup.
- Fresh parsley, for garnish, or other herb of choice, thyme is another good option.
See recipe card for quantities.
How to make a cabbage soup
See the step by step photos on how to make this one pot cabbage and potato soup down below. For the full written instructions, see the recipe card.
- Step 1: Peel and chop the vegetables.
- Step 2: In a large dutch oven or soup pot, add the oil and sauté the leek, carrot and celery for about 5 minutes.
- Step 3: Add the garlic and spices and let cook with the veggies for about 1 minute or until fragrant.
- Step 4: Pour in the vegetable broth and add the diced tomatoes. Bring the soup to a boil and add the potatoes and chopped cabbage. Stir well and reduce to a simmer for about 15 minutes.
Step 5: After 15 minutes, add the beens and simmer for about 5 minutes more or until the potatoes and vegetables are tender. Add more vegetable broth or water if needed and stir a few times while the soup simmers.
Step 6: Remove the bay leaf and season with salt and pepper to taste. Sit in some fresh lemon juice and top with some fresh parsley. Serve with some crunchy bread and enjoy!
Hint: Top the soup with some red pepper flakes to taste for extra flavor and a hint of spice.
Vegan Cabbage Soup is a delicious and nutritious one-pot winter soup. Loaded with flavor from a rich, tomato based broth, lots of healthy veggies and protein from beans. Makes a great meal prep for the busy week.
- 2 tablespoons olive oil
- 1 small leek, chopped
- 2 carrots, chopped
- 2 celery ribs, sliced
- 3 garlic cloves, minced
- 1 teaspoon sea salt, or more to taste
- ½ teaspoon ground black pepper
- 1 teaspoon dried thyme
- 2 bay leafs
- 1 14.5-ounce canned diced tomatoes
- 4-6 cups vegetable broth
- 1 14.5-ounce canned white beans, drained and rinsed
- 2 medium russet potatoes, peeled and diced
- ½ small green cabbage or savoy cabbage, about ½ pound (5 cups chopped)
- 2 tablespoons lemon juice, freshly squeezed
- fresh parsley, chopped for garnish
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In a large dutch oven or soup pot, add the oil and sauté the leek, carrot and celery for about 5 minutes. Add the garlic and spices and let cook with the veggies for about 1 minute or until fragrant.
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Pour in the vegetable broth and add the diced tomatoes. Bring the soup to a boil and add the potatoes and chopped cabbage. Stir well and reduce to a simmer for about 15 minutes.
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Add the beens and simmer for another 5 minutes or until the potatoes and vegetables are tender. Add more vegetable broth or water if needed and stir a few times while the soup simmers.
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Remove the bay leaf and season with salt and pepper to taste. Sit in some fresh lemon juice and top with some fresh parsley. Serve with some crunchy bread and enjoy!
Substitutions and Variations
- Onion – This recipe has a chopped leek, it gives a mild onion flavor to the soup, just like in this vegan potato leek soup. Other options are a yellow onion or red onion.
- Cabbage – Use green cabbage or any other cabbage of choice, savoy cabbage or napa cabbage are other good choices. Red cabbage also works, but it will make the soup a dark red, purple color.
- Spicy – To make this a spicy cabbage soup, add red pepper flakes to taste. I like to top the soup with the red pepper flakes, that way everyone can adjust the spiciness to their liking.
- Broth – Use a store-bought or homemade vegetable broth. This can also be replaced with any broth of choice, if not vegan or vegetarian. Water can also be used, but the soup won’t have the same depth of flavor.
- Carrots – They add a nice sweetness and lots of nutrients to this cabbage carrot soup. Can also be replaced with either pumpkin, butternut squash or sweet potato.
- Herbs – Top the vegetarian cabbage soup with some chopped, fresh parsley. Another option is fresh thyme or some fresh basil.
- Beans – Use any white beans of choice, I like the creamy cannellini beans. Just like in this Vegan white bean soup with fresh tomatoes. Other beans of choice also works, even chickpeas or lentils of choice.
- Potato – The russet potato can be replaced with another firm potato of choice. It can also be replaced with sweet potato to make this a cabbage and sweet potato soup.
How to store soup
Soups like this one-pot vegetable cabbage soup are great for meal prep! This recipe can easily be doubled or tripled, to make lots of handy leftovers. Store the soup in the fridge for the week or freeze for later. Follow the instructions below for how to best store soup:
- Refrigerator: Cool down leftover cabbage and white bean soup and add to an airtight container, sealing tight with the lid. The soup can be stored in the fridge for up to 3-4 days.
- Freezer: The soup can also be frozen. Follow the directions for the fridge, or add the cooled soup into freezer friendly airtight containers or heavy duty ziplock bags. Carefully try to press out any air from the bag, and seal them tight so the soup won’t leak. The soup with cabbage and beans will expand a little when frozen so don’t overfill the containers. Freeze the soup for 2–3 months.
How to best reheat soup
This healthy cabbage soup can be reheated in 2 different ways, in the microwave, or on the stove.
- Microwave: The fastest and easiest way, is to reheat one bowl of soup in the microwave. It is perfect for reheating one portion at a time. Add the soup to a microwave safe bowl, heat on high heat for 2-3 minutes, or until it is piping hot and bubbling. Stir well and let the soup sit for about 30 seconds before serving, this allows the heat to evenly distribute. Serve hot topped with some fresh chopped parsley if desired. Do not save reheated leftovers.
- Stove: If reheating large amounts of cabbage soup with cannellini beans, I recommend heating it on the stove. Add the soup to a large pot and heat on low to medium heat, stirring often until the soup comes to a simmer. Serve hot and do not save reheated leftovers.
Top Tip
This soup is loaded with healthy and delicious veggies. I like to cook them until tender, but still with a little bite to them. If you like softer vegetables, let the soup simmer for about little longer until the vegetables are to your liking. Add more vegetable broth or water as needed.
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