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Riley Allen

VEGETABLE CABBAGE SOUP

Brimming with colorful veggies, a whole head of cabbage, and flavorful herbs, Vegetable Cabbage Soup makes a delicious and healthy lunch, dinner, or meal prep idea! Vegan, oil-free option, and freezer friendly recipe. Includes stovetop, Instant Pot, and slow cooker methods.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6
Course: Soup
Cuisine: Vegan
Ingredients Method

Ingredients
  

  • 1/4 cup water or 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 garlic cloves minced (optional)
  • 2 large carrots peeled and sliced
  • 2 celery sticks sliced
  • 2 Tablespoons Italian seasoning
  • 1 can 28oz diced tomatoes with juices
  • 1 medium potato or 6 baby about 1 cup, diced (see notes)
  • 1 1/2 cups green beans sliced into 1-inch pieces
  • 1 head 2lbs. of green cabbage (about 8 - 10 cups), cored and chopped
  • 5 - 6 cups low-sodium vegetable broth
  • salt + pepper to taste
  • splash of balsamic or white wine vinegar or juice of small lemon

Method
 

  1. Stovetop: (see notes for more cooking methods)
  2. In a large 5qt. dutch oven or pot, heat water/olive oil over medium heat. Add carrots, celery, onions and garlic, saute for 4 minutes. Add the herbs and saute until fragrant, about 1 minute.
  3. Add the green beans, tomatoes, potatoes, cabbage, and liquids, cover, bring to a boil. Remove lid, cabbage should be starting to shrink enough that you can give a good stir. Cover, turn heat to low and simmer for 20 – 30 minutes, stirring occasionally.
  4. Add more water if needed, and season with salt and pepper to taste. Add splash of vinegar or lemon juice for punch of flavor.
  5. Serve: Ladle into soup bowls and top with chopped parsley. Pairs great with homemade vegan cornbread, vegan naan or artisan bread.
  6. Serves 4 – 6
  7. Store: Leftovers will keep in the refrigerator for 4 – 5 days. store covered. To keep longer, store in the freezer in freezer-safe containers for 2 – 3 months.