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A bowl of soup with a spoon topped with fresh herbs.
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Vegan Cabbage Soup
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

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.

Servings: 6 servings
Author: Helena
Ingredients
  • 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
Instructions
  1. 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.

  2. 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.

  3. 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.

  4. 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!