I hear people say how expensive it is to eat Vegan. I beg to differ - a head of cabbage and a few vegetables are all you need to make this delicious Vegan Cabbage Soup.
I think people are mistaken in thinking they need to buy the processed Vegan Crumbles, or Veggie Burgers, or Vegan Cheeses..... because
Or thinking they need to buy only organic or shop at Trader Joe's or Whole Foods - which can
I shop at a regular chain Grocery Store for the majority of my recipes, and only on a rare occasion will venture out to Whole Foods for a special ingredient.
So everything in this soup will more than likely be available at your local grocery store too
Another common excuse I hear is cooking is too hard or they don't have enough time. I will say the veggie chopping will take a little bit of time, but once the prep work is done the rest of this is easy.
Chop, add to pot, simmer 20 minutes. Nothing could be easier, or faster.
And nutritious? This is probably one of the more healthier soup recipes I have made. This soup has it all: Protein, Fiber, Calcium, Iron, Vitamin A, Vitamin C, Potassium.
Not to mention there is NO fat, NO cholesterol, very little sodium, and only 67 calories per 1 cup serving.
Nutrient rich and calorie poor - that 's what this Vegan Cabbage Soup is.
Oh and delicious too - here we go.
Vegan Cabbage Soup
Start by dicing a large Yellow Onion and add it to a LARGE Stock pot. (I used a 6qt Cast Iron Dutch Oven and this recipe almost fills it up). Add a few tablespoons of w
After a few minutes go ahead and add 4 cloves of minced garlic and give it a stir. While the onions and garlic are simmering, lets prep the rest of our veggies.
Dice 2 ribs of celery, 1 carrot, and 1 parsnip and add them to the pot (you could always use a second carrot instead of the parsnip).
Next, we're also going to add an entire 10oz bag of frozen Green Beans, and 2 cans of Fire Roasted tomatoes (15oz ea) and give the pot a good stir to mix everything up.
Let that continue to simmer while we prep the cabbage.
We are going to use ½ head of Green Cabbage, so start by removing any outer leaves that look deformed, dirty, or otherwise nasty. Then make a clean cut on the stem.
Next, carefully cut the cabbage in half right through the core (stem). Wrap up one half for later, and cut the remaining half into 2 pieces as well, again right through the core. Now you can easily remove the white triangle looking core near the stem.
Slice the cabbage into strips, and by now you can add them to the soup pot along with 4 cups of the veg broth, 2 cups of water, ½ bunch of parsley leaves, and the seasonings.
Stir well and bring the heat up to boiling. Once it begins to boil, reduce the heat and cover. Let the soup simmer for 20-25 minutes.
Finally, after another good stir, season with a little salt, pepper, and 1 Tbs of Balsamic Vinegar.
I know this makes a LOT of soup ( I did warn you) but it can easily be frozen for future meals, or you could simply cut the recipe in half.
Vegan Cabbage Soup - full of all the good stuff, with none of the bad stuff, and only costing pennies per serving.
What could be better?
Vegan Cabbage Soup
- Prep Time: 30 min
- Cook Time: 30 min
- Total Time: 1 hour
- Yield: 15 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Description
I hear people say how expensive it is to eat Vegan. I beg to differ - a head of cabbage and a few vegetables are all you need to make this delicious Vegan Cabbage Soup.
Ingredients
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 2 ribs celery, diced
- 1 carrot, diced
- 1 parsnip, diced
- 10 oz pck frozen green beans
- (2) 15oz cans fire roasted tomatoes
- ½ head green cabbage, core removed, chopped
- 4 cups low sodium vegetable broth
- 2 cups water
- ½ bunch fresh Italian parsley, chopped
- 1 tsp oregano
- ½ tsp thyme
- ½ tsp salt
- ¼ tsp pepper
- 1 Tbs balsamic vinegar
Instructions
- Soften diced onion and minced garlic in a large 6qt stock pot
- Add diced celery, carrot, parsnip, green beans, and both cans of tomatoes
- Simmer 10 minutes while cutting cabbage
- Add chopped cabbage, veg broth, water, parsley, and seasonings
- Stir well and bring to a boil
- Once the soup has come to a boil, reduce heat and cover
- Simmer 20-25 minutes
- Season with salt, pepper, and balsamic vinegar
Notes
Jodi
This soup is so good! Most cabbage soups I have made call for ACV, but this balsamic vinegar in this one really ties all these delightful veggies together. Thanks Chuck!
Terri Cunningham
This cabbage soup has all the base ingredients that I put in my veggie soup. Very healthy and oh so good!
Candace
Chick,, this is a very good soup! I found this recipe a few months ago and made it almost weekly until a few weeks ago when it got hot here, It's delicious and freezes well. I just had my last frozen soup for lunch so I am gathering my ingredients to make more. I love this soup all year and I am not a big soup eater in summer.. Thank you for this recipe.
Carmen
I made this for lunch today. My husband had two servings. We both loved the flavor of all the fresh vegetables. I will be making this again soon. Thank you Chuck for another great recipe.
Dmitri
I've made a similar soup for a few years now and eat a cup and a half with dinner and supper instead of the usual "serving of non-starchy veggies on the plate". I usuallly go with 3 carrots and only 1 can of tomatoes.I also take some spinach and chiffonade the leaves and put put this in the pot.
Cherree
I like to roast my veggies first. I always include a half head of cabbage and then whatever else I have. Usually a pepper or two, maybe a diced small potato and a carrot. I also add a little quinoa and dry lentils to amp up the protein. I love that I have something healthy to eat all week.
Janet
I hopped on the internet in search of vegan cabbage soup - this recipe hit the mark as I had also bought green beans at the farmers' market today. I had everything except the parsnips for which I substituted in some radishes. Thanks!
Terri Kane
Whenever I think of cabbage soup I think of Weight Watchers. I wish I had this recipe back in the late 19060"s when I was eating so much of the no limit soup. This BNV soup is so hearty and flavorful that I could eat it every day. It's great for breakfast too.
Beth
I had a head of cabbage and didn’t want to make coleslaw. OMG, this soup is outstanding! I would have never thought of putting fire roasted tomatoes in it...such great flavor!
Micki
Excited to try this recipe! Has anyone tried freezing it? Did it reheat well? Thanks!
Chirstina
Hi Chuck, I'm enjoying my cabbage soup, but I have a question. I've noticed that your recipes for soup often call for about 50/50 stock/broth to water. I am curious as to why you don't use 100% stock. Enquiring minds want to know. Thanks, Christina
Chuck Underwood
I try to cut down the sodium any way I can
Edwina
Made this soup for dinner tonight. It was a hit!! Absolutely delicious and the healthy I need. Served with my home made sprouted whole wheat bread.
Thank you for sharing! Oh we used our own canned tomatoes and organic veggies from the farmers market, our own fresh herbs.
LAW
Fun fun fun! My mother used to make this soup too! I had a large red onion, no parsnip, added diced leftover boiled potatoes at the end. Made with bag of Trader Joes shredded cabbage and carrot. Came out great topped with Nooch (of course) ? thanks ?
Kerry
So good! Have been wanting to try this recipe for a month or so. Very satisfying, will enjoy leftovers for the next busy days.
Linda
Has anyone made in IP? This method has spoiled me!
Donna Steward
I also, would like to know if this can be made in the Instant Pot?
Chuck Underwood
Yes - just haven't got to it yet
Julie
I made it in the Instant Pot yesterday. I just turned Sauté on high and did steps 1-3. Then I turned off Saute, did step 4, and set Instant Pot to Pressure Cook for 8 minutes. It came out great. (It can probably be pressure-cooked for less time. The rule of thumb is one-third of stovetop cook time.)
Julie
I used my 8-quart.
Christina
I was going to ask that as well. I think at the very least it could be done on 'saute'.
Maggie-beth Rees
This is almost exactly my grandmother's recipe (although of course back then it was home-canned tomatoes and some spices, and she would not have had access to fresh garlic, as it was not something planted in home gardens back then, so she used powdered.). She and my mom were not fond of meat, but my grandfather and the other three kids were. No problem. My grandmother always provided meat dishes - but also lots of vegetable side dishes. This was back before anyone considered a vegetarian lifestyle as anything but something for "cranks" - and also in Oklahoma, where meat was meat, and meat was served at every meal. She made cabbage soup a LOT - because money was scarce, although they had their own "truck garden", which was a huge help. I had meat/fowl allergies since birth, so never developed a taste for it. I have loving memories of my grandmother (AND my mother) piling my plate with vegetables and cornbread and NO MEAT. But I digress. Sorry. My POINT, if I have one (probably too late!), is that my grandmother often threw in a turnip in place of or in addition to a parsnip. She NEVER left out the celery, carrot or onion - though she also probably NEVER knew that the holy 3 combo was a famous thing called a mirepoix. 😉
Kell W
Made my second batch (using other half of cabbage) this stuff is really good.. I'm a single dad and my daughter wants vegan. But this looks so much healthier and she loves it. She thinks I'm an awesome vegan dad/cook. Please dont tell her you showed me how! Lol. Thanks for sharing.
Sincerely,
--Kell
St Louis, MO