Welcome back to my kitchen, lovely readers! Today, I’m thrilled to share a recipe that’s been a comforting staple in my household: Vegetable Vegan Cabbage Soup. This hearty, nourishing soup is perfect for those chilly days when you crave something warm and satisfying yet light and healthful.
I remember the first time I made this soup. It was a crisp autumn evening, and my family had just returned from a day of apple picking in the countryside. We were all in the mood for something warm, and with a fridge full of fresh, seasonal produce, this soup seemed like the perfect choice. As I began chopping the vibrant green cabbage and dicing the colorful carrots, the kitchen filled with a medley of enticing aromas. My kids, drawn by the delicious smells, wandered in and out, sneaking tastes of the veggies and eagerly asking when dinner would be ready.
This soup has since become a family favorite, often requested by my kids after a day spent playing in the fallen leaves or when returning from a winter walk. It’s not only packed with flavor but also brimming with nutrients, making it a wonderful way to get those veggies in, especially for picky eaters.
What I love most about this recipe is its versatility. While I’ve listed the ingredients I typically use, you can easily adapt it to what you have on hand. Don’t have green beans? Swap them out for zucchini or bell peppers. Prefer sweet potatoes over regular potatoes? Go for it! The splash of balsamic vinegar or lemon juice at the end adds a delightful tang that really brightens up the dish.
Whether you’re looking for a quick weeknight dinner or a make-ahead meal to warm you up during the week, this Vegetable Vegan Cabbage Soup is sure to become a staple in your home too. So, grab your favorite Dutch oven, a loaf of crusty bread, and let’s get cooking!
How to Make Vegetable Vegan Cabbage Soup
Ingredients:
- 1 head (2lbs) of green cabbage (about 8 – 10 cups), cored and chopped
- 2 garlic cloves, minced (optional)
- 1 medium onion, diced
- 1 medium potato or 6 baby potatoes (about 1 cup), diced
- 2 large carrots, peeled and sliced
- 2 celery sticks, sliced
- 1 1/2 cups green beans, sliced into 1-inch pieces
- 1 can (28oz) diced tomatoes with juices
- 2 tablespoons Italian seasoning
- 5 – 6 cups low-sodium vegetable broth
- Salt + pepper, to taste
- Splash of balsamic or white wine vinegar (or juice of small lemon)
- Chopped parsley
- Lemon wedges
- Crusty bread
Directions:
In a large 5qt. dutch oven or pot, heat water or olive oil over medium heat. Add onions, carrots, celery, and garlic. Sauté for about 4 minutes until softened. Sprinkle in the Italian seasoning and continue sautéing for another minute until fragrant.
Add the green beans, tomatoes, potatoes, and cabbage. Pour in the vegetable broth, cover, and bring to a gentle boil. Once boiling, uncover and let simmer over low heat for 20 – 30 minutes, stirring occasionally, until the cabbage begins to soften and reduce in size.
Adjust the consistency by adding more water if desired, then season with salt and pepper to your taste preferences. For an extra burst of flavor, stir in a splash of vinegar or lemon juice.
Serve hot, garnished with chopped parsley and lemon wedges on the side. Enjoy with some crusty bread!
FAQs:
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Can I make this cabbage soup in advance?
Yes, you can make this cabbage soup in advance. In fact, the flavors often improve the next day. After cooking, let the soup cool completely before storing it in an airtight container in the refrigerator. Reheat on the stove over medium heat until warmed through. Additionally, you can freeze portions for up to 3 months.
What can I use instead of Italian seasoning?
If you don’t have Italian seasoning, you can use a combination of dried herbs such as basil, oregano, thyme, and rosemary. Alternatively, herbes de Provence or a mix of your favorite dried herbs will work well. Adding a bay leaf during cooking can also enhance the flavor.
How can I make the soup more filling?
To make the soup more filling, you can add more protein and fiber. Consider adding beans such as chickpeas or lentils, or even tofu for extra protein. Moreover, adding grains like quinoa or barley can also increase the heartiness of the soup.
What variations can I try with this recipe?
There are many variations you can try with this recipe. For a spicier version, add a pinch of red pepper flakes or a chopped jalapeño. You can also incorporate other vegetables like bell peppers, zucchini, or spinach. For a richer flavor, consider adding a tablespoon of tomato paste along with the tomatoes.
Can I use red cabbage instead of green cabbage?
Yes, you can use red cabbage instead of green cabbage. The flavor will be slightly different, and the color of the soup will be more vibrant. Keep in mind that red cabbage may take a little longer to soften, so you might need to adjust the cooking time accordingly.
Vegetable Vegan Cabbage Soup
Ingredients
- 1 medium onion diced
- 2 garlic cloves minced (optional)
- 2 large carrots peeled and sliced
- 2 celery sticks sliced
- 1 can 28oz diced tomatoes with juices
- 1 1/2 cups green beans sliced into 1-inch pieces
- 1 medium potato or 6 baby potatoes about 1 cup, diced
- 1 head 2lbs. of green cabbage (about 8 – 10 cups), cored and chopped
- 2 tablespoons Italian seasoning
- 5 – 6 cups low-sodium vegetable broth
- Salt + pepper to taste
- Splash of balsamic or white wine vinegar or juice of small lemon
- Chopped parsley
- Lemon wedges
- Crusty bread
Instructions
- In a large 5qt. dutch oven or pot, heat water/olive oil over medium heat. Add onions, carrots, celery, and garlic, sauté for about 4 minutes until softened. Sprinkle in Italian seasoning, continue sautéing for another minute until fragrant.
- Next, add green beans, tomatoes, potatoes, and cabbage. Pour in the vegetable broth, cover, and bring to a gentle boil. Once boiling, uncover and let simmer over low heat for 20 – 30 minutes, stirring occasionally, until the cabbage begins to soften and reduce in size.
- Adjust the consistency by adding more water if desired, then season with salt and pepper to your taste preferences. For an extra burst of flavor, stir in a splash of vinegar or lemon juice.
- Serve hot, garnished with chopped parsley and lemon wedges on the side. Enjoy with some crusty bread!
