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Square photo of a bowl of cabbage soup

Cabbage Soup

  • Author: Iosune
  • Prep: 5 mins
  • Cook: 35 mins
  • Total: 40 mins
  • 4-6 1x
  • Main Dish, Soup
  • American
  • Vegan

Servings 4-6 1x

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Cabbage soup, a tasty and easy way to include more veggies into your diet. It’s comforting, super flavorful, and made with extra healthy ingredients!

Ingredients

  • 1 tbsp extra virgin olive oil 
  • 2 cloves of garlic, chopped
  • 1 celery strip, chopped
  • 1/2 onion, chopped
  • 1 carrot, chopped
  • 1/2 red bell pepper, chopped
  • 1 pound cabbage (450 g), chopped
  • 1 tbsp Italian seasoning (optional)
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 2 bay leaves
  • 4 cups vegetable stock or water (1 l)
  • 1 14-ounce can of crushed tomatoes (400 g)

Instructions

  1. Heat the oil in a large pot and add the garlic, celery, and onion.
  2. Cook over medium-high heat for about 5 minutes or until golden brown. 
  3. Add all the remaining ingredients and bring to a boil. Then simmer for 30 minutes.
  4. Remove the bay leaves and serve immediately with vegan meat like tempeh, seitan, tofu, vegan bacon, or tempeh bacon, among others. I also add some chopped, fresh parsley on top right before serving.
  5. Keep the leftovers in an airtight container in the fridge for 4-5 days or in the freezer for 2-3 months.

Notes

  • Feel free to replace the oil with any other liquid instead, such as water or vegetable stock.
  • If you use oil, I suggest you use extra virgin olive oil.
  • You can add fresh garlic and onion, although garlic and onion powder will also work.
  • Italian seasoning is optional, so you can omit it or replace it with dried herbs like oregano or basil, although the seasoning will give your cabbage soup a wonderful flavor.
  • I usually use Himalayan pink salt, but any other type of salt will work.
  • Feel free to use any type of canned tomatoes. Fresh tomatoes are also a good choice, but in that case, you’ll probably need to add more stock or water.
  • Nutritional info has been calculated using water instead of vegetable stock.

Nutrition

  • Serving Size: 1/6 of the recipe
  • Calories: 72
  • Sugar: 3.7 g
  • Sodium: 307 mg
  • Fat: 2.6 g
  • Saturated Fat: 0.4 g
  • Carbohydrates: 12 g
  • Fiber: 3.8 g
  • Protein: 2.4 g