Servings
Font
Back
Vegan Cabbage Soup
4.6 from 18 votes

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.

Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
Servings: 6 Servings
Calories: 193 kcal
Course: Main Course, Soup
Cuisine: American

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 carrot sliced into thin coins
  • 2 garlic minced, cloves
  • 3 cups potato diced
  • 2 ½ cups tomato 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 sage dried
  • 1 teaspoon caraway seeds ground
  • salt to taste
  • black pepper to taste

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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 Information

Serving 1cup Calories 193kcal (10%) Carbohydrates 40g (13%) Protein 7g (14%) Fat 2g (3%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 1g (5%) Sodium 82mg (3%) Potassium 1137mg (24%) Fiber 8g (32%) Sugar 10g (20%) Vitamin A 11130IU (223%) Vitamin C 99mg (110%) Calcium 133mg (13%) Iron 2mg (11%)

Nutrition Facts

Serving: 6 Servings

Amount Per Serving

Calories 193

% Daily Value*

Serving 1cup
Calories 193kcal 10%
Carbohydrates 40g 13%
Protein 7g 14%
Fat 2g 3%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Sodium 82mg 3%
Potassium 1137mg 24%
Fiber 8g 32%
Sugar 10g 20%
Vitamin A 11130IU 223%
Vitamin C 99mg 110%
Calcium 133mg 13%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.