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    Home » All Recipes » Soup » Cabbage Soup

    Cabbage Soup

    Jan 15, 2022 by Tania Sheff · This post may contain affiliate links

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    This Cabbage Soup recipe is just what you need for the winter season. Chunky and hearty with the comforting flavors of tender veggies and tasty spices, this soup is simple and so good.

    Vegan Cabbage Soup in a white bowl

    This Cabbage Soup is a winter favorite in my home. The tender cabbage leaves, softened carrots and celery, and browned onion give it so much flavor. And with chunks of potato throughout, this dish is filling as well as warming. Serving this at dinner or lunch is always a pleasure.

    Like most soups, this recipe uses simple ingredients that are easy to find and may already be in your pantry or fridge. Add in some spices and herbs and let the flavors marry with delicious results. This Cabbage Soup stores well so consider making extra for the week or to freeze. You can also try different variations to make it perfect for your family. Let's look at what ingredients you'll be using.

    Video Tutorial

    What you'll need

    • Olive oil. Or ¼ cup of vegetable broth, if following an oil-free diet.
    • Onion.
    • Carrot.
    • Celery.
    • Oregano.
    • Diced Tomatoes.
    • Potatoes.
    • Cabbage.
    • Veggie Broth.
    • Turmeric. Optional (used for color and health benefits).
    • Salt, Pepper.

    How to make it

    1. In a large pot, sauté the onions, carrots, and celery in olive oil over medium heat until the vegetables are tender and just start to brown (about 10-15 minutes).

    cooking onions, carrots, and celery

    2. Add the oregano, turmeric, salt, and pepper, stir, and cook for just a minute.

    adding herbs and spices

    3. After that, add the diced tomatoes, potatoes, cabbage, and veggie stock. Bring to a boil, reduce the heat to medium low, and simmer for about 35-40 minutes, until the vegetables are very tender.

    adding potatoes, cabbage, and veggie broth

    4. Lastly, taste for seasonings and add dill. Stir well and turn off the heat. Serve hot.

    adding dill
    Vegan Cabbage Soup in a ladle

    Tips for the best Cabbage Soup

    • Brown the vegetables. When you saute the onion, celery, and carrots, let them not only get tender, but also start to brown so all of their natural sweetness will be released into your soup.
    • Dice the ingredients to similar sizes. To make it easier to cook and tenderize the ingredients, dice everything to about the same size so there is even cooking and each bite gets a little of everything.
    • Don't rush the simmering. This stage is very important because the potatoes and cabbage both need time and low heat to soften. As a bonus, all the delicious flavors will meld and absorb, too.
    • Make extra. This is a great recipe for these colder months and it stores really well. Make enough for lunch leftovers, or a double batch as a freezer meal to bring out on busy, chilly nights.

    Add-ins and Substitutes

    • Substitute vegetable broth for oil. If you are following an oil-free diet, or just want to keep this meal extra healthy, then use veggie broth for sauteing. It works just as well, with even more flavor.
    • Add more vegetables. Add other tasty vegetables to this Cabbage Soup, such as mushrooms, peppers, bok choy, spinach, or any other that you've got in your fridge.
    • Substitute fresh herbs and spices. Make this recipe with chives, rosemary, garlic powder, red pepper flakes, or parsley for a variety of flavors to enjoy.
    • Add protein. You can make this soup more filling with protein and fiber. Add tofu, tempeh, black beans, pinto beans, quinoa, or lentils to it.

    How to Store

    Store this Cabbage Soup in an airtight container in the refrigerator. It will last for up to 5 days. You can also freeze it by filling a ziplock freezer bag with the soup (leaving some space at the top for expansion), then freezing flat. Store it vertical to save space. This soup will last for 4-6 months. Thaw overnight and warm on the stove top or in the microwave.

    What to Serve with it

    • Entrees. Serve it with Eggplant "Meatballs," Baked Portobello Steaks, Black Bean Tacos, and Vegan Stuffed Eggplants.
    • Breads. Some crusty baguette or sliced bread with vegan butter would be great with this Cabbage Soup. Or add some homemade or store bought croutons.
    • Salads. Soup and salad go well together, so try this with Kale Apple Salad, Quinoa Tabbouleh Salad, Creamy Cucumber Radish Salad, or Roasted Pumpkin Salad.
    • Pastas. Pair this soup with a pasta, such as Spaghetti Aglio e Olio with Spinach, Creamy Zucchini Pasta, Mushroom Bolognese Pasta, or Sun Dried Tomato Pasta.
    Vegan Cabbage Soup in a pot

    This Cabbage Soup is simple, flavorful, and satisfying. Enjoy it with your favorite dishes or as a quick and easy lunch. Either way, these flavors will warm you from the inside out.

    More tasty vegan soup recipes:

    • Easy Lemon Lentil Soup
    • Vegan Chicken Noodle Soup
    • Creamy Vegetable Soup
    • Creamy Broccoli Soup
    • Red Lentil Soup

    Cabbage Soup

    This Cabbage Soup recipe is just what you need for the winter season. Chunky and hearty with the comforting flavors of tender veggies and tasty spices, this soup is so simple and so good.
    4.72 from 76 votes
    Print Pin Rate
    Course: Soup
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour
    Servings: 6 servings
    Calories: 187kcal
    Author: Tania Sheff

    Ingredients

    • 2 tbsp. olive oil
    • 1 medium onion, diced
    • 2 medium carrots, sliced
    • 1 large celery stick, sliced
    • 1 tsp. oregano
    • 14 oz. diced tomatoes
    • 3 medium potatoes, peeled and cubed
    • ½ medium cabbage, shredded
    • 6 cups veggie stock
    • ¼ tsp. turmeric
    • ½ tsp. sea salt or to taste
    • ¼ tsp. pepper or to taste
    • 2 tbsp. fresh dill, chopped

    Instructions

    • In a large pot, sauté the onions, carrots, and celery in olive oil over medium heat until the vegetables are tender and just start to brown (about 10-15 minutes).
    • Add the oregano, turmeric, salt, and pepper, stir, and cook for just a minute.
    • After that, add the diced tomatoes, potatoes, cabbage, and veggie stock. Bring to a boil, reduce the heat to medium low, and simmer for about 35-40 minutes, until the vegetables are very tender.
    • Lastly, taste for seasonings and add dill. Stir well and turn off the heat. Serve hot.
    PssstYou can find detailed step-by-step photos right above this recipe card.

    Notes

    Add-ins and Substitutes

    • Substitute oil with vegetable broth. If you are following an oil-free diet, or just want to keep this meal extra healthy, then use veggie broth for sauteing. It works just as well, with even more flavor.
    • Add more vegetables. Add other tasty vegetables to this Cabbage Soup, such as mushrooms, peppers, bok choy, spinach, or any other that you've got in your fridge.
    • Substitute fresh herbs and spices. Make this recipe with chives, rosemary, garlic powder, red pepper flakes, or parsley for a variety of flavors to enjoy.
    • Add protein. You can make this soup more filling with protein and fiber. Add tofu, tempeh, black beans, pinto beans, quinoa, or lentils to it.

    How to Store

    Store this Cabbage Soup in an airtight container in the refrigerator. It will last for up to 5 days. You can also freeze it by filling a ziplock freezer bag with the soup (leaving some space at the top for expansion), then freezing flat. Store it vertical to save space. This soup will last for 4-6 months. Thaw overnight and warm on the stove top or in the microwave.

    Nutrition

    Calories: 187kcal | Carbohydrates: 33g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1142mg | Potassium: 813mg | Fiber: 6g | Sugar: 9g | Vitamin A: 4070IU | Vitamin C: 57mg | Calcium: 89mg | Iron: 2mg

    More Soup

    • Three Bean Chili (Vegan)
    • Vegan Chicken Noodle Soup
    • Hearty Red Lentil Stew
    • Creamy Vegetable Soup

    Reader Interactions

    Comments

    1. Carol Cherry says

      March 15, 2022 at 4:09 am

      5 stars
      Love this, so easy to make and great tasting

      Reply
      • Tania Sheff says

        March 16, 2022 at 12:43 am

        Thank you so much, Carol!

        Reply
    2. David says

      March 14, 2022 at 10:16 am

      5 stars
      Thanks for sharing I needed some ideas with boiled dinners..

      Reply
      • Tania Sheff says

        March 14, 2022 at 3:34 pm

        Happy to help, David! Enjoy!

        Reply
    3. Randi says

      March 10, 2022 at 9:18 pm

      This is the best soup for being healthy, taste, losing weight and all around delicious. I lost 10 pounds in 2 months.

      Reply
      • Tania Sheff says

        March 13, 2022 at 5:01 pm

        Wow! That's very impressive, Wendy! I am wishing you the best health!

        Reply
    4. Eulalee Anderson says

      January 14, 2022 at 5:58 pm

      5 stars
      What’s the best way to lose weight? How often can I have soup for the day? What is best for breakfast?

      Reply
      • Tania Sheff says

        January 15, 2022 at 5:45 pm

        Hi Eulalee! I think it's best to talk to your doctor regarding your questions. I share vegan recipes online, and I would gladly answer questions specific to my recipes. Kind regards, Tania.

        Reply
    5. Lynn says

      January 14, 2022 at 1:24 pm

      In the video dill is added at the end, but I don't see on the ingredient list. Are you using fresh or dried? Looks like fresh, how much is used? Thank you

      Reply
      • Tania Sheff says

        January 15, 2022 at 5:43 pm

        Thanks for catching that, Lynn! I already added it to the ingredient list. Happy cooking!

        Reply
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