Vegan Cabbage Soup
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.
Servings: 4
Calories: 125kcal
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.
Nutrition
Serving: 1serving | Calories: 125kcal | Carbohydrates: 22g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1395mg | Potassium: 610mg | Fiber: 6g | Sugar: 12g | Vitamin A: 3868IU | Vitamin C: 72mg | Calcium: 113mg | Iron: 3mg
