This cozy cabbage soup is packed with a variety of vegetables making this the perfect meal when you want to enjoy something light but satisfying. This good-for-you soup is great for a sick day or a chilly winter evening!

vegan cabbage soup
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What’s in Cabbage Soup?

There are many versions of cabbage soup, but most contain a variety of vegetables such as onion, carrot, celery, and of course, cabbage. I used tomatoes and white beans to add flavor and give it a bit more protein and fiber. For the seasonings, I used a mixture of Italian seasonings, which give this a lovely taste. This cabbage soup is light but delicious!

Cabbage Soup

Additions and Substitutions

This recipe is flexible, so you can easily make adjustments based on what you have in your fridge. If you have some spinach, add a handful at the end of cooking to give this soup a boost of leafy greens! If you don’t have cannellini beans, you can substitute them with white navy beans or chickpeas. To add bulk to this soup, you can stir in one cup of cooked brown rice at the end of cooking.

Benefits of Cabbage Soup

This cabbage soup is loaded with vegetables, which means it’s also a good source of fiber as well as a variety of vitamins and minerals. This soup is a healthy side dish to add to any meal, or you can enjoy it as a main dish. It’s a great way to clean out the vegetables in your fridge, and this good-for-you soup is delicious on a cold day. The leftovers reheat well, so it’s a great meal prep recipe.

How to Make Cabbage Soup

In a large pot add the olive oil, onion, carrot, and celery and sauté over medium-low heat for 5 min. Add the garlic and spices and continue to saute for 2 min.
Add the cabbage and continue to sauté for 5 minutes.
Add the vegetable broth, tomatoes, and beans and
bring to a simmer.
Simmer for 10 minutes or until vegetables are tender. Add lemon juice. Season with salt to taste.

How to Make Cabbage Soup in the Instant Pot

To make this recipe in the Instant Pot, saute the onion, carrot, and celery for 4 minutes. Add the garlic and continue to saute for 2 minutes. Then add the cabbage and saute for 4 minutes. Add the broth, tomatoes, seasoning, and beans. Pressure cook for 3 minutes then quick-release the pressure. Add the lemon juice and season with salt to taste.

How to Store Leftovers

Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, divide into bowls and microwave for 2-3 minutes or until heated through. You can also reheat this soup on the stovetop.

cabbage soup

Frequently Asked Questions

  • Can I freeze this soup? Yes! This soup can be frozen for up to 2 months. To reheat, thaw in the microwave and then heat until warm.
  • Can I make this recipe without any oil? Yes. If you prefer to make this recipe without oil, you can sauté the vegetables in a little bit of vegetable broth.
  • Is this recipe gluten free? Yes this soup is naturally gluten-free, although you should confirm the ingredients in the broth and beans just to be sure there is no cross contamination if you’re preparing this for someone with an allergy.
  • Is cabbage soup healthy? Yes! This cabbage soup recipe is a great way to get in a few servings of vegetables and it’s also a good source of fiber. Plus, the beans add a bit of protein to help keep you full.
  • What can I use if I don’t have Italian seasoning? Substitute with 1/2 teaspoon dried basil, 1/2 teaspoon dried thyme, and one teaspoon dried oregano.
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Cabbage Soup

Vegan Cabbage Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 16 reviews
  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 8 cups 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan
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Description

This cozy cabbage soup is packed with a variety of vegetables making this the perfect meal when you want to enjoy something light but satisfying. This good-for-you soup is great for a sick day or a chilly winter evening!

Ingredients

Units Scale
  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 2 large carrots, chopped
  • 2 stalks celery, chopped
  • 3 cloves garlic, minced
  • 2 teaspoons Italian seasoning blend
  • 1/2 head green cabbage, chopped
  • 4 cups vegetable broth
  • 1 14oz can fire-roasted diced tomatoes
  • 1 14oz can cannellini beans or white beans, drained and rinsed
  • 1 tablespoon lemon juice
  • Salt to taste

Instructions

Stovetop Directions

  1. In a large pot or dutch oven, add the olive oil, onion, carrot, and celery and sauté over medium-low heat for 5 minutes.
  2. Add the garlic and spices and continue to sauté for 2 minutes.
  3. Add the cabbage and continue to sauté for 5 minutes.
  4. Add the vegetable broth, tomatoes, and beans and bring to a simmer.
  5. Simmer for 10 minutes or until vegetables are tender.
  6. Add lemon juice. Season with salt to taste.

Instant Pot Directions

  1. Add the olive oil, onion, carrot, and celery to the Instant Pot and set to sauté. Cook for 4 minutes, stirring frequently.
  2. Add the garlic and Italian seasoning and continue to sauté for 2 minutes.
  3. Add the cabbage and continue to sauté for 2 minutes, stirring frequently.
  4. Add the vegetable broth, tomatoes, and beans and secure the Instant Pot lid. Ensure the vent knob is set to sealing.
  5. Press cancel to end the sautè function. Press “pressure cook” and set to manual pressure cook for 3 minutes.
  6. It will take about 8 minutes to come to pressure, and then the Instant Pot timer will begin counting down.
  7. When the timer goes off, quick-release the pressure by moving the venting knob to the release position and allow the steam to release.
  8. Add lemon juice. Season with salt to taste.

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