Best Vegan Cabbage Soup Recipes

VEGAN CABBAGE SOUP

Vegan Cabbage Soup image

Comforting soups that simmer all day long are staples on cool, busy days. For a heartier version, stir in canned beans, such as cannellini or navy. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Dinner Lunch

Time 6h10m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 11

Ingredients

4 cups vegetable stock
1 can (14 ounces) Italian diced tomatoes
1 can (6 ounces) tomato paste
1 small head cabbage (about 1-1/2 pounds), shredded
4 celery ribs, chopped
2 large carrots, chopped
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons Italian seasoning
1/2 teaspoon salt
Fresh basil, optional

Steps:

In a 5- or 6-qt. slow cooker, whisk together stock, diced tomatoes and tomato paste. Stir in vegetables, garlic, Italian seasoning and salt. Cook, covered, on low until vegetables are tender, 6-8 hours. If desired, top with fresh basil.

Nutrition Facts : Calories 110 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 866mg sodium, Carbohydrate 24g carbohydrate (13g sugars, Fiber 6g fiber), Protein 4g protein.

INSTANT POT® VEGAN CABBAGE DETOX SOUP

Instant Pot® Vegan Cabbage Detox Soup image

This simple vegan cabbage soup is perfect for a detox diet. It's a tasty no-fuss recipe that takes 30 minutes to make in your Instant Pot®.

Provided by Fioa

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cabbage Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 10

Ingredients

3 cups coarsely chopped green cabbage
2 ½ cups vegetable broth
1 (14.5 ounce) can diced tomatoes
3 carrots, chopped
3 stalks celery, chopped
1 onion, chopped
2 cloves garlic
2 tablespoons apple cider vinegar
1 tablespoon lemon juice
2 teaspoons dried sage

Steps:

Combine cabbage, vegetable broth, diced tomatoes, carrots, celery, onion, garlic, apple cider vinegar, lemon juice, and sage in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid.

Nutrition Facts : Calories 66.8 calories, Carbohydrate 13.4 g, Fat 0.4 g, Fiber 3.8 g, Protein 2.3 g, SaturatedFat 0.1 g, Sodium 348 mg, Sugar 7.2 g

VEGAN MEXICAN BLACK BEAN AND CABBAGE SOUP

Vegan Mexican Black Bean and Cabbage Soup image

I love the combination of cabbage and black beans. My toddler will eat any kind of bean, so this is a great way to sneak in protein and colorful veggies! Feel free to vary the vegetable combination based on what you like, or have on hand. This is a great soup for meatless Mondays. Serve topped with shredded cheddar, and warmed corn tortillas.

Provided by KosherFoodie

Categories Stew

Time 55m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 22

Ingredients

2 tablespoons olive oil
1 large onion, chopped small
2 large carrots, peeled and sliced into thin half moons
3 stalks celery, chopped small
2 potatoes, peeled and chopped small
4 garlic cloves, minced
1/2 large red pepper, cored, seeded, and chopped small
1 (15 ounce) can chopped tomatoes, undrained or 3 tomatoes, chopped
3 cups green cabbage, shredded
2 (15 ounce) cans black beans, undrained
1 tablespoon dried oregano
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon chili powder
1 teaspoon dried cilantro or 1 tablespoon fresh cilantro, chopped
1 dash cayenne pepper (to taste)
1/2 teaspoon paprika
1 dash cinnamon
1 dash dried thyme
5 -6 cups water

Steps:

Heat olive oil in a large pot. Add onion, carrot, celery and potatoes and cook, stirring, over medium heat for 10 minutes, till they begin to soften. Add garlic and red pepper, and cook 3 more minutes.
Add tomatoes, cabbage, black beans and spices. Add water to cover, mix well and bring to a boil.
Lower the heat, and simmer for 30-40 minutes, or until vegetables are tender. Serve hot, topped with shredded cheddar cheese.

VEGAN CABBAGE, CARROT AND POTATO SOUP

Vegan Cabbage, Carrot and Potato Soup image

This delicious creamy soup is gluten and sugar free as well as vegan. It is fine for the 21 day Quantum Wellness Cleanse.

Provided by Ex-Pat Mama

Categories Beans

Time 45m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

4 cups cabbage, chopped
8 leaves lettuce, any kind will do
3 large carrots, chopped
3 medium potatoes
1 onion, chopped
3 garlic cloves, crushed
1 (15 ounce) can chickpeas, undrained
2 teaspoons salt
6 cups vegetable broth

Steps:

Place all ingredients in a large soup pot. Bring to a boil.
Reduce heat and allow to simmer for about 35 minutes.
Remove from heat and use an immersion blender to thoroughly blend the soup. Serve immediately.

VEGAN CURRIED CABBAGE SOUP RECIPE BY TASTY

Vegan Curried Cabbage Soup Recipe by Tasty image

Here's what you need: coconut oil, onion, garlic, ginger, small serrano pepper, carrot, medium white potatoes, cabbage, curry powder, soy sauce, vegetable broth, white beans

Provided by Alexa Wright

Yield 5 servings

Number Of Ingredients 12

Ingredients

1 tablespoon coconut oil
¼ cup onion, diced
2 cloves garlic, minced
1 tablespoon ginger, minced
1 small serrano pepper, seeds removed, minced
1 cup carrot, chopped
3 medium white potatoes, cubed
½ head cabbage, chopped
1 tablespoon curry powder
1 tablespoon soy sauce, adjust with the saltiness of your broth
3 cups vegetable broth
1 can white beans, rinsed and drained

Steps:

Preheat a large pot over medium heat. Add coconut oil and onion. Sauté for 2-3 minutes. Continuously stir until onion is golden.
Add garlic, ginger, and serrano pepper and sauté for another 2-3 minutes.
Then add carrots, potatoes and cabbage. Cook for 1-2 minutes, stirring occasionally.
Add curry powder and soy sauce and continue to stir until veggies start to release more water, about 5 minutes.
Add in vegetable broth. Bring to a boil, add beans, and stir. Cover and turn down to a simmer. Let simmer for 10-15 minutes, until potatoes and carrots are tender but not too soft.
Taste and adjust flavor as needed, adding more soy sauce for salt and/or depth of flavor or more curry powder.
Enjoy!

Nutrition Facts : Calories 799 calories, Carbohydrate 92 grams, Fat 59 grams, Fiber 12 grams, Protein 12 grams, Sugar 15 grams

VEGAN CABBAGE SOUP

VEGAN CABBAGE SOUP image

Categories Soup/Stew Vegetable Low Carb Low Fat Low Cal High Fiber Lunch Healthy Vegan Boil

Yield 6 bowls

Number Of Ingredients 10

Ingredients

1/4 Head Green Cabbage shredded
1/2 Large onion diced
2 Carrots Slivered
5 Kale Leaves sliced (optional)
3 cloves of garlic minced
1 32 oz Carton of vegetable broth (low salt)
1 16 oz can Tomato Sauce (not paste)(low salt)
1 Tablespoon Cumin ground
Red Pepper Flakes
Salt & Pepper to taste

Steps:

With some oil cook the onions until slightly soft. Add the shredded cabbage and garlic and cook until cabbage is beginning to wilt. Add the broth and slivered carrots (I just use my peeler ), tomato sauce and spices. Simmer about 15 minutes or until cabbage is of desired crunchiness. At the very end add the kale to slightly blanch. Serve with crusty bread.