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.
Janet says
This is the BEST recipe ever!!! I’ve cooked cabbage soup many times but I decided to search for a new recipe and found this one. This is so so tasty; so flavorful; never thought of adding the seasonings that are in this one . I made a pot last week and put some in the freezer to take to work for lunch. Well it’s all gone and I’m making a new pot this weekend; just shared the recipe with my sister. By the way, made the black bean soup also...OMG!!
Iosune Robles says
Hi Janet! I'm so glad you liked our cabbage soup recipe 🙂
Brehia says
Thank you for this great recipe! I was searching cabbage recipes since I have a cabbage that I hadn’t used & I didn’t want it to go bad on me. It’s so good & the Italian seasoning makes it taste a little like you’re eating pasta or pizza. I added some cayenne seasoning & red pepper flakes since I love my soups to have a subtle back heat like it’s going to warm me up from the inside out lol.
Iosune Robles says
Hi Brehia! Sounds so good 🙂
Sally says
This is such an easy recipe and so tasty! I'm a big cabbage lover, I'll definitely make this soup again.
Iosune Robles says
Hi Sally! I'm so glad you enjoyed it 🙂
Jolita says
Loved this soup! Niammmy! :} Thanks for sharing the recipe!
Iosune Robles says
Hi! So glad you liked it 🙂
Patti Strang says
This cabbage soup was delicious!
Iosune Robles says
Hi Patti! So glad you liked it 🙂 Have a nice day!
Jahleece says
Made this recipe and its delicious! No oils aswel, thank you for the recipe. Will be a weekly staple in my household for sure.
Iosune Robles says
Hi! So glad you all liked it 🙂 Have a nice day!
John K. says
My wife loves this soup! When I make it for her I do add a touch of Cayenne for her.
Iosune says
Hi John! So glad your wifes loved it 🙂
Janice Scott says
This is almost the way I make my vegetable soup but I add butter beans ....dixie Lea peas and okra....have to add okra ...my grandaughter loves this soup and has since she was 2 years old but she calls it okra soup and it has to have lots of okra in it and a lot of cabbage. Simple easy recipe and delicious.
Iosune says
Hi Janice! Sounds so good 🙂 I'm not a big fan of okra myself, but I'll add butter beans next time!
Brenda says
Just made this soup because it’s Keto friendly and it was so easy, especially since I already had all the ingredients! I was going to double the recipe but it already makes so much so I didn’t have to and it tastes so good! I will be making this soup all winter. Thanks for sharing!!
Iosune says
Hi Brenda! You're so welcome 🙂
GardenBar says
Thank you for such an amazing Cabbage soup recipe. I will surely try this recipe.
Iosune says
You're so welcome 🙂
CB Wall says
Not being much of a cook, I found this recipe to be not only delicious, but easy to make. I used dried herbs and water - what I had on hand. Next time I make it I'll use all of the recommended ingredients. Excellent recipes on this site; even with using slightly varied ingredients, you can't go wrong!
Iosune says
Hi CB! I'm so glad you liked our recipes 🙂 Have a nice day!
Robin says
It was delicious and my husband, who doesn't eat many vegetables, really liked it. I did use a large can of organic tomatoes to give it a little more broth. Another tip: I used my Instant Pot, 10 minutes. The soup was a refreshing break from our many "brown" bean, lentil, and black eyed pea recipes.
Iosune says
Hi Robin! I'm so glad you hear that 🙂 I've never used the Instant Pot to make this soup, but I'll try next time!