This Vegan Cabbage Soup is an easy, comforting recipe made with everyday vegetables like cabbage, carrot, celery, and tomatoes. It's light and flavorful, and a great option for a simple lunch or a weeknight meal.
I like this soup because it's made with everyday ingredients and doesn't require much prep. Everything goes into one pot, and after a short sauté, the soup simmers on its own while the flavors come together. It's the kind of recipe I make when I want something homemade but don't feel like spending too much time cooking.
I often make this soup ahead of time and keep it in the fridge for a few days, since the flavors get even better as it sits. It's easy to reheat and works well for quick lunches or simple dinners during the week, especially on busy days.
If you're looking for more comforting soup recipes, you might also enjoy my Vegan Vegetable Soup, Vegan Tomato Soup, and Vegan Cauliflower Soup. They're made with easy-to-find ingredients and are great options for everyday, homemade meals.
Vegan Cabbage Soup Ingredients
- Olive oil: This is my go-to for this soup, but you can use any oil you have on hand, like avocado, canola, or vegetable oil.
- Onion: Yellow onion is my usual choice, but white or red onion work just as well.
- Garlic
- Celery
- Carrot
- Red bell pepper: Red bell pepper adds a bit of sweetness, but any color works.
- Cabbage: White cabbage is what I usually use because it's easy to find and holds up really well as it cooks. Green cabbage is very similar and works just as well. Savoy cabbage is a bit more tender, and napa cabbage will give you a softer texture. Use the one you have or like best.
- Italian seasoning: Store-bought or Homemade Italian Seasoning both work. If you don't have it, dried oregano is a simple substitute.
- Salt
- Ground black pepper
- Bay leaves
- Vegetable Broth: Vegetable broth adds more flavor, but water works too.
- Crushed tomatoes: They blend nicely into the soup, but diced or whole peeled tomatoes (broken up) work as well.
Find the full recipe with exact measurements in the recipe card below.
How to Make Vegan Cabbage Soup
- Sauté the onion and celery in a large pot with olive oil until soft and lightly golden, about 3-5 minutes.
- Add the garlic and cook for 1-2 minutes, just until fragrant.
- Add the remaining ingredients, bring to a boil, then lower the heat and let the soup simmer uncovered for 30 minutes.
- Remove the bay leaves and serve right away, with optional fresh parsley on top.
How to Store and Reheat Leftovers
- Refrigerator: Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 4-5 days.
- Freezer: This soup freezes well. Once cooled, transfer it to freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- To reheat: Reheat on the stovetop over medium heat, stirring occasionally, until heated through. You can also reheat individual portions in the microwave.
Serving Suggestions
This soup is great on its own, but it also pairs well with simple sides like crusty Vegan Bread, Vegan Garlic Bread, or a grilled sandwich. For a more filling meal, you can top it with Fried Tofu, Vegan Bacon, or Tempeh Bacon.
More Vegan Soup Recipes
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Vegan Cabbage Soup
Ingredients
- 1 tablespoon olive oil
- ½ onion, chopped
- 1 celery stalk, chopped
- 2 cloves garlic, minced
- 1 carrot, chopped
- ½ red bell pepper, chopped
- 1 pound cabbage, chopped
- 1 tablespoon Italian seasoning, optional
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 bay leaves
- 4 cups vegetable broth, or water
- 1 14-ounce can crushed tomatoes
Instructions
- Heat the oil in a large pot over medium-high heat. Add the onion and celery and cook for 3-5 minutes, stirring occasionally, until softened and lightly golden.
- Add the garlic and cook for 1-2 minutes, stirring constantly, until fragrant.
- Add the remaining ingredients, bring to a boil, then reduce the heat to medium-low and simmer uncovered for 30 minutes, stirring occasionally.
- Remove the bay leaves and serve immediately. I like to add some fresh chopped parsley on top, but it's optional.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4-5 days.
- This soup freezes well. Let it cool completely, then freeze in freezer-safe containers for up to 3 months; thaw overnight in the refrigerator.
- Reheat on the stovetop over medium heat or in the microwave until heated through.
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Iosune says
Hi Rico! Thank you so much for your kind words, I really appreciate it! If you’d like to stay updated and receive recipes via email, you can subscribe to the newsletter here: https://simpleveganblog.com/subscribe/ Looking forward to having you on board!
L.A. kOLA says
It was easy and delicious - I did add basil, oregano and parsley as well as spinach at the end. I did add the herbs while I saute the onions, etc. to bring out the flavor of them using the heat.
Iosune says
Hi! Sounds great 🙂