Vegan Cabbage Soup Recipe: a simple, nourishing, and comforting soup made with vegetable broth, cabbage, onions, garlic, carrots, celery, and stewed tomatoes.
I’m excited to share this favorite vegan cabbage soup—warm, flavorful, and easy to make. It’s perfect for chilly days served with a crusty roll and a simple side salad. Let’s begin with choosing the main ingredient: cabbage.
How to pick cabbage
Choosing the right cabbage at the store is straightforward if you check three things:
- Weight – it should feel heavy for its size.
- Stem – the stem should be firm, not soft or limp.
- Leaves – the leaves should be tight and compact, not loose or wilted.
What is cabbage soup good for?
This vegan cabbage soup is not only satisfying but also offers several health benefits:
- May help reduce inflammation
- High in vitamin C
- Can support healthy blood pressure
- Promotes digestion
- Contains vitamin K
Is cabbage soup healthy?
Yes. Cabbage is a nutrient-dense vegetable with many benefits, and when combined with other vegetables and a light broth, this soup makes a healthy, low-calorie meal option.
Is cabbage soup good for weight loss?
Cabbage soup is often associated with weight-loss plans, but this recipe is different from restrictive “cabbage soup diet” programs. This version is flavorful and meant to be enjoyed as a healthy lunch or dinner, not as a short-term extreme diet.
Ingredients for Vegan Cabbage Soup
To make this easy cabbage soup you will need:
- Olive oil
- Onion (sweet, small)
- Garlic
- Low-sodium vegetable broth
- Salt
- Pepper
- Celery
- Carrots
- A can of seasoned stewed tomatoes
- Half a small head of cabbage (or adjust to taste)
Cabbage Soup Recipe
This soup is quick to prepare: sauté the aromatics, add the remaining ingredients, then simmer until the vegetables are tender. It’s a straightforward, one-pot meal that’s both filling and light.
In a busy household, I appreciate that this soup is simply sauté, combine, simmer—and ready to serve.
How to cook vegan cabbage soup in the crockpot
To prepare this in a slow cooker, sauté the onion and garlic on the stove, then transfer everything to the crockpot. Cook on low for about 8 hours or on high for 4–5 hours, until the vegetables are tender.
How to cook vegan cabbage soup in the instant pot
On the Instant Pot, use Sauté to soften the onions, carrots, and celery briefly. Add the remaining ingredients, seal, and cook on high pressure for 5 minutes. Allow a natural pressure release for best texture.
How long does cabbage soup last in the fridge?
Stored in an airtight container, this soup keeps well in the refrigerator for about 4–5 days.
Can you freeze cabbage soup?
Yes. Let the soup cool completely, then freeze in airtight containers or freezer bags for up to 2–3 months. Thaw in the fridge overnight before reheating.
What to serve with vegan cabbage soup
This soup pairs nicely with homemade rolls, crusty bread, or a crisp garden salad. It’s light enough for a starter yet hearty enough to be a satisfying main course.
Vegan Cabbage Soup
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Ingredients
- 2 Tablespoons olive oil
- 1 small sweet onion
- 3 garlic cloves, minced
- 8 cups low-sodium vegetable broth
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ small head of cabbage, chopped
- 3 carrots, peeled and chopped
- 3 celery stalks, chopped
- 1 14.5 oz can seasoned stewed tomatoes
Instructions
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In a large soup pot, heat the olive oil over medium-high heat. Cook the onion until tender and translucent. Add the garlic and cook for one additional minute.
Add the broth, salt, pepper, cabbage, carrots, celery, and stewed tomatoes. Bring to a boil.
Lower the heat and simmer for 30 minutes, or until all the vegetables are tender. Adjust seasoning to taste and serve warm.
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