Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial and/or link to products or services on this website.
The cold weather is not up to the task Hearty cabbage soup! Easy to make with a whole head of cabbage, warming spices, chunky veggies and a flavorful broth, it’s a delicious all-in-one meal full of plant-based goodness. Vegan, gluten-free and oil-free option.
Maybe you’re not hit with cabbage cravings right now, but you will after trying this. Hearty cabbage soup. The satisfying blend of vegetables, delicious spices, and rich broth is too good to pass up! Plus, since it’s a simple 35-minute, one-pot meal, you can be relaxing with a bowl in no time.
- A bowl of hearty, satisfying goodness
- What you need for vegan cabbage soup
- How to make cabbage soup
- Presentation suggestions
- How to store cabbage soup
- Substitutions and variations
- Recipe FAQs
- Hearty Cabbage Soup Recipe
A bowl of hearty, satisfying goodness
Cabbage soup to lose weight? Cabbage soup diet? I never heard of it. This not-so-traditional vegan cabbage soup is healthy, hearty and filling thanks to a whole head of cabbage and big chunks of creamy, gooey potatoes. A blend of fresh vegetables and warming spices also swim in the flavor-rich broth, leaving you with a warm, satisfying, and indulgent meal!
I love cabbage and so will you after enjoying a big bowl of this steaming hot soup. What’s better is that, as a 35-minute, one-pot meal, it’s a perfect feel-good soup to enjoy during long, cold winters or busy weeknights.
What you need for vegan cabbage soup
A blend of healthy plant-based ingredients and flavorful spices are part of this economical meal:
- Mirepoix: A classic soup vegetable blend made with diced onions, celery and carrots. They start the soup with tantalizing layers of savory flavor.
- caraway seeds: The seeds are roasted in oil to bring out their wonderful hidden flavors. They are technically an optional ingredient, but I think they complement the flavor of the cabbage perfectly!
- Golden potatoes: They’re not a traditional cabbage soup ingredient, but they pack so much hearty goodness in every bite. Golden potatoes are my favorite because they practically melt into the soup, but Russet potatoes are a good (although less creamy) substitute.
- Green cabbage: Can you believe a whole (small) head of green cabbage goes into the soup?! At first it will look like a lot of cabbage as it fills the bottom, but don’t worry, it won’t take long to cook and tenderize.
- Canned crushed tomatoes: I prefer to use fire-roasted crushed tomatoes for greater depth of flavor. Regular tomatoes work well in a pinch, but fire roasting brings so much more to the soup if you can find them!
- Vegetables soup: I like to use homemade vegetable stock or vegetable stock for this soup, but a low-sodium store-bought stock works just as well. If you don’t have low sodium broth, I recommend using a 50-50 mixture of broth and water so the soup isn’t too salty.
How to make cabbage soup
- Blow mirepoix in a large oiled saucepan until it begins to brown.
- Following, stir add garlic, black pepper, thyme and caraway seeds and cook until fragrant.
- Stir in potatoes, cabbage, tomatoes and vegetable stock. Heat to a boilthen reduce to one simmer until the cabbage is tender and translucent.
- Suspicious soup in bowls garnished with freshly ground black pepper. Serve warm up and enjoy!
Caitlin’s Cooking Tips
- Don’t be afraid of the mountain of cabbages at first. The potato and cabbage soup will be very thick when you first add the cabbage, but don’t worry! As it releases more liquid, the cabbage will cook and the consistency of the soup will lighten.
- Want to inflate it? I would recommend adding additional potatoes, chickpeas, or white beans (Cannellini, Navy, or Great Northern) if you want an even heartier, protein-rich meal.
- Eat plenty of black pepper. Just like other spices, freshly ground black pepper adds lots of flavor and complements the rest of the soup.
Personally, I think there’s no better way to enjoy it than with a piece of crusty bread to soak up all that delicious broth! Plus, lots of freshly ground black pepper and even a scoop of sauerkraut on top are *chef’s kiss*. You can even serve it with cooked quinoa, crispy tofu, or baked tempeh for a protein boost.
Or, when serving cabbage soup as a hearty side dish, pair it with this Butternut Squash Gnocchi, Vegan BLT Sandwich, or Mushroom Pot Pie for a warm, comforting meal.
If you’re looking for more cozy soup recipes, you’ll also love this Sweet Potato and Kale Soup, this Healthy Stuffed Pepper Soup, and this One Pot Vegan Chicken Noodle Soup!
How to store cabbage soup
Leftover cabbage soup can be stored in airtight containers in the refrigerator for up to 5 days. Remember to let the cooked soup cool to room temperature before covering and storing.
Substitutions and variations
- Oil-free option: Start the recipe by dry toasting the caraway seeds over medium heat in a large saucepan for 60 to 90 seconds or until fragrant. Then pour in 1/4 cup water or vegetable stock and continue the recipe as directed, adding more liquid if necessary to prevent the seeds and aromatics from sticking.
- Potato Substitutions: Personally, I love white potatoes in cabbage soup but you can swap them for cauliflower florets if you like. Sweet potatoes could also be used as a substitute but the flavor of the soup will be slightly different.
- Add herbs and spices: Cabbage is so versatile and pairs great with a long list of herbs and spices, like red pepper flakes, fresh herbs (dill, thyme, tarragon, parsley, etc.), fennel seeds , white pepper, etc. Add what you like and play with the flavors!
I recommend cutting the cabbage into small pieces for this soup. Cut the head of cabbage into quarters, remove the core from each and cut into 1-inch bites. Check out these step-by-step instructions from Homemade In The Kitchen for more help!
Yes, cabbage is overcooked when it is very soft or falls apart in the soup. Simply continue to simmer until translucent and tender with a slight bite.
Of course. In the slow cooker, this cabbage soup will take about 8 hours on low or 4 hours on high.
Appreciate! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love for you to leave a comment below with a recipe rating! Thanks for the support 😊
- 1-2 soup spoons olive oil
- 1 yellow onion diced
- 2 celery sticks cut into slices
- 4 carrots peeled and sliced
- 3 cloves garlic chopped
- 1/2 teaspoon black pepper and more to taste
- 2 coffee spoons fresh thyme
- 2 coffee spoons caraway seeds optional, but highly recommended
- 2 cups golden potatoes peeled and diced
- 10-12 cups green cabbage cut into 1″ pieces
- 1 14.5 ounce can of crushed tomatoes
- 8 cups low sodium vegetable broth or 4 cups broth, 4 cups water
- Salt and pepper to taste
Aromatics: Heat the oil in a large saucepan or Dutch oven over medium heat. Add the onion, celery and carrot and sauté for 3 to 5 minutes, until starting to brown. Add garlic, black pepper, thyme and caraway seeds and sauté for 1 minute or until fragrant.
Simmer: Add the potatoes, cabbage, tomatoes and vegetable stock to the pot and stir well. The soup may seem too thick at this time, but the cabbage will release more liquid as it cooks. Bring to a boil over high heat, then reduce the heat to medium and simmer for 12 to 15 minutes, stirring occasionally, until the cabbage is tender and translucent.
Serve: Season with additional salt and pepper to taste, if necessary. Pour the soup into a serving bowl and garnish with freshly ground black pepper, or as desired. Serve hot; leftovers will keep in the refrigerator for up to 5 days.
- Without oil: To add more flavor to the soup, I recommend dry roasting the caraway seeds over medium heat for 60 to 90 seconds, until fragrant. Then add 1/4 cup water or additional vegetable stock to the pan and continue the recipe as directed, adding more liquid to the pan if necessary to prevent sticking.
Calories: 184kilocaloriesCarbohydrates: 37gProtein: 7gFat: 3gSaturated fat: 0.4gPolyunsaturated fats: 0.5gMonounsaturated fat: 2gSodium: 153mgPotassium: 927mgFiber: 9gSugar: 12gVitamin A: 7109UIVitamin C: 70mgCalcium: 110mgIron: 3mg