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.