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–+ servings
A pot of cabbage soup on a white table

Vegan Cabbage Soup

A simple and healthy one pot soup with the flavors of sage and caraway that’s sure to satisfy your entire family.
4.56 from 9 votes
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Course: Entree, Main Course, Soup
Cuisine: American
Diet: Vegan
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 6 Servings
Calories: 193kcal
Author: Linda & Alex
Cost: $8

Equipment

  • 1 5 quart stock pot
  • 1 stove

Ingredients

  • 2 teaspoon extra-virgin olive oil or 3 tablespoon vegetable broth if you don’t cook with oil
  • 2 ½ cups onion diced
  • 1 cup celery chopped
  • 2 cups carrots sliced into thin coins
  • 2 garlic cloves minced
  • 3 cups potatoes diced
  • 2 ½ cups tomatoes chopped
  • 5 cups green cabbage chopped
  • 3 cups kale chopped (we used lacinato, aka dinosaur, kale)
  • 32 ounce vegetable broth
  • 2 cups water
  • 1 tablespoon apple cider vinegar
  • 2 teaspoon dried sage
  • 1 teaspoon ground caraway seeds
  • Salt and pepper to taste
US Customary - Metric

Instructions

  • Heat a large soup pot on medium-high heat. When the pan is hot, add the olive oil or broth, then add the onions. Stir and cook for approximately 3 minutes, or until they begin to turn translucent and sweat.
  • Add the celery and carrots and stir well. Cook for 5 minutes, stirring occasionally. Add the garlic and stir. Cook for 3 minutes, stirring occasionally.
  • Add the broth and water, then add the potatoes and tomatoes and bring to a boil. Once the broth is boiling, reduce the heat to simmer and cook for 20 minutes.
  • Stir in apple cider vinegar, spices, and salt and pepper, then stir in the cabbage and kale and cook for another 15 minutes, or until the potatoes are fork tender.

Notes

RECIPE NOTES
SUBSTITUTIONS
  • Tomatoes- if you need to make vegetarian cabbage soup without tomatoes, add a tablespoon of lemon juice to add more acid.
  • Potatoes- we love cabbage soup with potatoes because they add a little starch, but if you don't eat night shades, you can leave them out.
  • Kale- kale is a hearty green that stands up while cooking. You can also use collard greens, mustard greens, or dandelion greens. Spinach will also work, but you'll want to add it a few minutes before serving.
  • Can this be made ahead of time?
  • This is a great recipe for meal prepping. Make it up to 5 days ahead of time.
  • How do I store it?
  • Store it covered in the refrigerator for up to 5 days.
  • Can I freeze this soup?
  • Freeze it in a freezer safe container for up to 3 months. Heat it in a pot on low heat until it's thawed, then increase the heat to medium and bring to a boil before serving.
  • NUTRITION DISCLAIMER

Nutrition

Serving: 1cup | Calories: 193kcal | Carbohydrates: 40g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 82mg | Potassium: 1137mg | Fiber: 8g | Sugar: 10g | Vitamin A: 11130IU | Vitamin C: 99mg | Calcium: 133mg | Iron: 2mg
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