Vegan Cabbage Soup is the kind of recipe that hugs you from the inside out. It’s hearty, wholesome, and full of flavor—without any fuss. Whether you’re running between soccer practice and work meetings or just craving something cozy on a chilly Sunday, this soup checks every box. It’s affordable, easy to make, and packed with simple ingredients you probably already have in your kitchen. The best part? This vegan cabbage soup tastes like it’s been simmering all day, even though it only takes about 45 minutes. Let’s be honest—who doesn’t love a quick, nourishing win?
Table of Contents
What is Vegan Cabbage Soup?
Vegan Cabbage Soup is a veggie-packed bowl of comfort that combines tender cabbage, hearty potatoes, white beans, and aromatic herbs in a light tomato-based broth. Think of it as the plant-based cousin of traditional cabbage soup—but brighter, fresher, and guilt-free. It’s low in calories yet filling enough to keep you satisfied for hours. This dish shines because it doesn’t try too hard—it’s honest, earthy, and comforting in that “grandma’s kitchen” kind of way.
The blend of smoky paprika, thyme, and garlic gives it a rich depth of flavor without the need for meat or dairy. Plus, it’s naturally gluten-free and full of fiber, which makes it a great choice if you’re looking for a wholesome reset meal or just want something that tastes as good as it makes you feel.
Reasons to Try Vegan Cabbage Soup
If you’re searching for a recipe that’s equal parts healthy, comforting, and budget-friendly, this one’s it. Vegan Cabbage Soup is ideal for anyone who wants to eat better without giving up flavor. It’s one of those meals that magically tastes even better the next day—perfect for meal prep or quick weekday lunches. It’s packed with antioxidants, vitamins, and plant-based protein, so you’re not just feeding your stomach—you’re fueling your body. And because it’s made from simple pantry staples, there’s no need to make a special trip to the store. Bonus: even picky eaters tend to love it.
The light spice from smoked paprika and crushed red pepper adds just the right amount of warmth, making every spoonful satisfying. This soup is a reminder that comfort food doesn’t have to come with a side of guilt.
Ingredients Needed to Make Vegan Cabbage Soup
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 medium carrots, diced
- 2 ribs celery, diced
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- ½ teaspoon crushed red pepper (optional)
- 1 bay leaf
- 8 cups vegetable broth (low sodium if preferred)
- ½ head medium green cabbage, chopped (about 6 cups)
- 1 (14.5-ounce) can fire-roasted or regular tomatoes
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 3 medium gold potatoes, peeled and diced (about 1 lb)
- 1 teaspoon sea salt, more to taste
- Fresh ground black pepper, to taste
- ¼ cup chopped fresh parsley for topping
Instructions to Make Vegan Cabbage Soup
Ready to whip up a cozy pot of Vegan Cabbage Soup? Follow this Step by Step guide that turns simple ingredients into pure, hearty comfort. Each step is easy to follow—even if you’re short on time or juggling a busy weeknight dinner.
Step 1: Prep and Sauté the Flavor Base
Start your Vegan Cabbage Soup Step by Step adventure by prepping all your veggies—dice the onion, carrots, and celery, and mince the garlic. Having everything ready before you begin makes cooking smooth and stress-free (you’ll thank yourself later).
In a large pot, warm the olive oil over medium heat. Once it shimmers, toss in the onion, carrots, and celery, plus a pinch of sea salt. Sauté for about 5 to 7 minutes until the veggies soften and fill your kitchen with that irresistible aroma of home cooking. This stage builds the flavor foundation of your soup, so take your time here—no rushing!
If you love learning more about building rich, aromatic soup bases, you might also enjoy reading my Flavorful Quinoa Vegetable Soup recipe, where I share more tips on layering flavors naturally.
Step 2: Add the Aromatics and Seasonings
This next Step by Step part is where the magic really begins. Stir in the minced garlic, tomato paste, dried thyme, smoked paprika, and crushed red pepper (if you like a little kick). Keep stirring for about 30 to 60 seconds—just long enough for the tomato paste to darken slightly and the spices to bloom in the oil. This caramelization adds a subtle sweetness and depth that makes the soup taste like it’s been simmering for hours.
Want a little inspiration for spicing up your plant-based meals? Take a peek at my Ginger Sweet Potato Coconut Milk Stew for ideas on how warming spices can transform simple ingredients into bold, comforting dishes.
Step 3: Pour, Simmer, and Let the Flavors Blend
Now that your base is beautifully aromatic, it’s time to bring it all together in this Step by Step process. Pour in the vegetable broth, canned tomatoes (fire-roasted if you want a smoky edge), chopped cabbage, diced potatoes, bay leaf, salt, and pepper.
Stir everything well to combine.
Turn up the heat to bring it to a boil, then lower it to a steady simmer. Let it cook for about 15 minutes, stirring occasionally. During this time, the cabbage softens and releases its natural sweetness while the potatoes start to tenderize. The kitchen will smell absolutely divine—a sure sign you’re on the right track.
If you enjoy hearty, simmered soups like this, you’ll love the Hearty One-Pot Lentil Stew, which follows a similar cooking rhythm but leans into earthy lentils and rustic spices.
Step 4: Add the Beans and Finish Cooking
When the potatoes are almost fork-tender, it’s time for the next Step by Step move—adding the beans. Stir in the rinsed and drained cannellini beans and let the soup continue simmering for another 5 to 10 minutes. The beans not only add a creamy texture but also give the soup a nice protein boost, making it filling and satisfying.
If you’d like to experiment, you can swap the beans for chickpeas or great northern beans for a slightly different texture. For more protein-packed ideas, check out my Mediterranean Lentil Soup—another nourishing favorite that pairs beautifully with crusty bread.
Step 5: Taste, Adjust, and Serve
Now comes the best part of this Step by Step guide—tasting your creation! Remove the bay leaf and sample a spoonful. Adjust the salt, pepper, or spice levels to your liking. If you want a bright, fresh pop of flavor, squeeze in a bit of lemon juice before serving—it lightens the broth beautifully.
Ladle your Vegan Cabbage Soup into bowls and top with fresh chopped parsley. For extra flair, try sprinkling on vegan parmesan or a pinch of nutritional yeast.
It’s the kind of soup that tastes even better the next day, so don’t hesitate to double the batch for easy lunches or weeknight leftovers.
If you want to explore more cozy bowl recipes, the Cozy Autumn Wild Rice Soup is another warming favorite that feels like a hug in a bowl.
Step 6: Optional Flavor Upgrades
This last Step by Step option is where you can make the recipe truly your own. Add chopped kale, spinach, or escarole during the last few minutes of simmering for a boost of greens. Feeling creative? A pinch of cumin or a splash of vegan sour cream can take your Vegan Cabbage Soup from simple to spectacular. For those who like a little heat, drizzle some hot sauce on top or sprinkle extra crushed red pepper.
You can find even more flavor inspiration in my Roasted Red Pepper and Tomato Soup, where I share my favorite ways to deepen and balance vegetable-based flavors naturally.
By following this Step by Step guide, you’ll end up with a pot of Vegan Cabbage Soup that’s nourishing, satisfying, and downright delicious. It’s the perfect reminder that wholesome meals don’t have to be complicated—they just need a little love, a good simmer, and a few simple ingredients.
What to Serve with Vegan Cabbage Soup
This soup pairs beautifully with a slice of crusty sourdough or a warm hunk of cornbread. For a more filling meal, try it with a side of brown rice or quinoa. Want to stay in the cozy soup mood? Check out my Hearty One-Pot Lentil Stew or Ginger Sweet Potato Coconut Milk Stew—both are perfect companions for this nourishing bowl. And if you’re in the mood for something lighter, a crisp green salad with a lemon vinaigrette balances out the warmth of the soup perfectly.
Key Tips for Making Vegan Cabbage Soup
For deeper flavor, sauté your tomato paste for at least 30 seconds before adding liquid—it caramelizes and adds richness. Don’t overcook the cabbage; it should be tender but still have a little bite. You can mix things up by adding kale, spinach, or even sweet potatoes for variation. Craving a creamy twist? Stir in a spoonful of vegan sour cream or a drizzle of coconut milk before serving. If you’re someone who loves bold flavors, try adding cumin, turmeric, or chili powder to the mix. And remember—like most soups, this one tastes even better the next day, once the flavors have had time to mingle.
Storage and Reheating Tips for Vegan Cabbage Soup
Store leftover soup in an airtight container in the fridge for up to 4 days. For longer storage, freeze it for up to 3 months. To reheat, warm it gently on the stove over medium heat until hot, or pop it in the microwave for 2–3 minutes, stirring halfway. If the soup thickens after chilling, just add a splash of broth or water to bring it back to your desired consistency. This recipe is perfect for meal prep—it freezes beautifully and tastes just as fresh after reheating.
FAQs
Can I use red cabbage instead of green? Absolutely! It’ll just give your soup a deeper color and slightly earthier flavor.
Can I skip the beans? Sure—you can replace them with lentils or extra potatoes for a thicker texture.
Is this soup spicy? Only if you want it to be! Adjust the crushed red pepper to your liking.
Can I make it in a slow cooker? Yes, just sauté your veggies first, then cook everything on low for 6–7 hours.
Final Thoughts
Vegan Cabbage Soup proves that simplicity can be stunning. With just a handful of wholesome ingredients, you get a cozy, nutrient-packed meal that fits busy lives and health goals alike. It’s humble, heartwarming, and irresistibly good. Whether you’re meal-prepping, detoxing, or just craving something soothing, this recipe will quickly become a go-to favorite. For more feel-good soups, check out my Flavorful Quinoa Vegetable Soup or the comforting Cozy Autumn Wild Rice Soup—they’re the perfect next stop after this bowl of veggie goodness.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
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Vegan Cabbage Soup – Cozy, Hearty, and Flavor-Packed Comfort
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
This Vegan Cabbage Soup is hearty, healthy, and packed with vegetables and beans. It’s easy to make, budget-friendly, and perfect for busy weeknights or lazy Sundays. A delicious bowl of comfort that’s completely plant-based.
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 medium carrots, diced
- 2 ribs celery, diced
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- ½ teaspoon crushed red pepper (optional)
- 1 bay leaf
- 8 cups vegetable broth, low sodium if preferred
- ½ medium green cabbage, cored and chopped (about 6 cups)
- 1 (14.5-ounce) can tomatoes, fire-roasted or regular
- 1 (15-ounce) can cannellini beans, rinsed and drained (about 1.5 cups)
- 3 medium gold potatoes, peeled and diced (1 lb)
- 1 teaspoon sea salt, more to taste
- Fresh ground pepper, to taste
- ¼ cup fresh chopped parsley, plus more for serving
Instructions
1. Heat oil in a large pot over medium heat. Add the onion, carrot, celery, and a sprinkle of salt. Sauté for 5-7 minutes until aromatic and slightly softened.
2. Add garlic, tomato paste, thyme, smoked paprika, and crushed red pepper. Sauté for 30-60 seconds until fragrant.
3. Pour in vegetable broth, tomatoes, cabbage, potatoes, bay leaf, salt, and pepper. Bring to a gentle boil, then reduce to a medium simmer.
4. Simmer for 15 minutes, then add cannellini beans. Continue to simmer for another 5-10 minutes, until potatoes and cabbage are tender. Stir occasionally.
5. Remove from heat. Taste and adjust seasoning if needed. Discard bay leaf.
6. Garnish with fresh parsley and serve hot.
Notes
Beans: Use any variety such as great northern, navy, or chickpeas.
Potatoes: Red-skinned or sweet potatoes also work well.
Flavor Add-Ins: Try ground cumin, turmeric, ginger, or caraway seeds for variation.
Toppings: Vegan parmesan, nutritional yeast, lemon juice, vegan sour cream, or hot sauce enhance the flavor.
Add leafy greens: Stir in kale, escarole, or spinach in the last few minutes of cooking.
Storage: Keeps in the fridge for 3-4 days. Freezes well for up to 3 months.
