Description
This vegan cabbage soup is a cozy, nourishing bowl of goodness filled with tender cabbage, hearty beans, and a perfectly spiced broth. It’s rustic, budget-friendly, and perfect for meal prep.
Ingredients
Units
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Ingredient List
- 1 Tbsp olive oil
- 1 medium onion (white, yellow, or brown), chopped
- 3 cloves garlic, crushed
- 2 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1 tsp cayenne pepper
- 2 large carrots, chopped
- 2 large stalks celery, chopped
- 6 cups (540g) white cabbage, chopped
- 1 (15 oz) can cannellini beans, drained
- 1 (28 oz) can chopped tomatoes
- 4 cups (960ml) vegetable stock or broth
- Salt and pepper to taste
- Optional: Chopped fresh parsley, Toasted bread or crusty sourdough
Instructions
- In a large pot, heat olive oil over medium. Add chopped onions and cook until softened, about 5–7 minutes.
- Add garlic, oregano, thyme, smoked paprika, and cayenne. Stir for 1 minute until fragrant.
- Toss in the carrots, celery, cabbage, and drained beans. Stir to coat in the spices.
- Add the canned tomatoes (with their juice) and vegetable stock. Stir well and bring to a simmer.
- Lower the heat, cover the pot, and let the soup simmer for 25–30 minutes, until the vegetables are tender.
- Taste and adjust with salt and pepper. Ladle into bowls and top with fresh parsley. Serve with warm bread if desired.
Notes
Use fresh cabbage for the best texture. Store leftovers in the fridge for up to 5 days or freeze for 3 months. Reheat gently on the stovetop or in the microwave. For a milder version, reduce or omit the cayenne pepper. Add cooked grains like rice or quinoa for extra heartiness.
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 8g
- Sodium: 480mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 0mg
