Vegan Cabbage Soup Recipe

Introduction

This vegan cabbage soup is a comforting and nourishing meal, perfect for busy weeknights. Its flavorful broth combines garlic, tomatoes, and a touch of coriander, enhanced with tender cabbage and fennel. Easy to prepare and packed with plant-based protein from cannellini beans, it’s a hearty and healthy option for any season.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 cup chopped carrots
• 1 cup sliced fennel, fronds reserved for garnish
• ½ cup chopped onion
• 2 teaspoons minced garlic
• ½ teaspoon ground coriander
• ½ teaspoon salt
• 6 cups low-sodium vegetable broth
• 1 (15 ounce) can no-salt-added diced tomatoes with basil, garlic and oregano
• 1 small head green cabbage (1 1/2 lbs.), chopped
• 1 (15 ounce) can unsalted cannellini beans, rinsed
• 2 teaspoons sugar
• 1 teaspoon chopped fresh oregano
• Lemon zest for garnish

Instructions

1. Step 1: Heat the olive oil in a large heavy pot over medium-high heat. Add the chopped carrots, sliced fennel (reserve fronds for garnish), and chopped onion. Cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.
2. Step 2: Stir in the minced garlic, ground coriander, and salt. Cook, stirring constantly, until fragrant, about 1 minute.
3. Step 3: Pour in the vegetable broth and diced tomatoes with basil, garlic, and oregano. Bring the mixture to a boil.
4. Step 4: Add the chopped cabbage and reduce the heat to medium. Cook, stirring occasionally, until the cabbage is tender, about 20 to 25 minutes.
5. Step 5: Stir in the rinsed cannellini beans, sugar, and chopped fresh oregano. Cook until the beans are heated through, about 3 minutes.
6. Step 6: Sprinkle the soup with lemon zest and the reserved fennel fronds, if desired. Serve immediately for best flavor.

Tips & Variations

• For added depth, try using smoked paprika or a pinch of red pepper flakes to spice up the broth.
• Swap fresh oregano for dried oregano in a pinch, using about ½ teaspoon.
• Make it heartier by adding chopped potatoes or sweet potatoes along with the cabbage.
• Use kale or Swiss chard instead of cabbage for a different leafy green texture and flavor.
• To keep the soup gluten-free, ensure your vegetable broth is certified gluten-free.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium heat until warmed through. The flavors often deepen after a day, making it an even tastier meal the next day. For longer storage, freeze the soup in a suitable container for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of beans instead of cannellini?

Yes, you can substitute cannellini beans with other white beans such as great northern or navy beans. Chickpeas also work well but will change the texture slightly.

Is this soup suitable for freezing?

Absolutely. This vegan cabbage soup freezes well. Just make sure it cools completely before transferring to freezer-safe containers. Thaw overnight in the fridge and reheat on the stove for best results.

Vegan Cabbage Soup Recipe

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★★★★★

4.7 from 59 reviews

This Vegan Cabbage Soup is a deliciously healthy and easy-to-make recipe featuring a flavorful broth enriched with garlic, tomatoes, and coriander. Chopped cabbage and fennel provide a delightful texture and fresh aroma, while cannellini beans add protein and fiber, making it a satisfying complete meal. Ready in about 30 minutes, this soup is perfect for busy weeknights and garnished with lemon zest and fennel fronds for a bright finish.

• Author: Dana
• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 mins
• Yield: 6 servings (12 cups) 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Vegetables

• 1 cup chopped carrots
• 1 cup sliced fennel, fronds reserved for garnish
• ½ cup chopped onion
• 1 small head green cabbage (1 1/2 lbs.), chopped
• Lemon zest for garnish

Pantry

• 2 tablespoons extra-virgin olive oil
• 2 teaspoons minced garlic
• ½ teaspoon ground coriander
• ½ teaspoon salt
• 6 cups low-sodium vegetable broth
• 1 (15 ounce) can no-salt-added diced tomatoes with basil, garlic and oregano
• 1 (15 ounce) can unsalted cannellini beans, rinsed
• 2 teaspoons sugar
• 1 teaspoon chopped fresh oregano

Instructions

1. Prepare the base: Heat olive oil in a large heavy pot over medium-high heat. Add carrots, sliced fennel (reserve fronds for garnish), and chopped onion. Cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.
2. Add aromatics: Stir in minced garlic, ground coriander, and salt. Continue cooking, stirring constantly to release flavors, until fragrant, about 1 minute.
3. Simmer the broth: Pour in the low-sodium vegetable broth and canned diced tomatoes with basil, garlic, and oregano. Bring the mixture to a boil.
4. Cook the cabbage: Add the chopped green cabbage to the pot. Reduce heat to medium and cook, stirring occasionally, until the cabbage is tender, about 20 to 25 minutes.
5. Add beans and seasoning: Stir in rinsed cannellini beans, sugar, and fresh oregano. Cook until the beans are heated through, approximately 3 minutes.
6. Garnish and serve: Sprinkle with lemon zest and reserved fennel fronds if desired. Serve immediately for best flavor and texture.

Notes

• This soup can be stored in an airtight container in the refrigerator for up to 4 days.
• For added heat, consider adding a pinch of red pepper flakes during step 2.
• To make the soup more filling, serve with crusty bread or a side of quinoa.
• The sugar balances the acidity from the tomatoes but can be reduced or omitted depending on taste preferences.
• Ensure to rinse the cannellini beans thoroughly to reduce sodium content and improve flavor.

Keywords: vegan cabbage soup, healthy vegetable soup, vegan soup recipe, cabbage and fennel soup, one-pot soup, easy vegan dinner, high-fiber soup