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Vegan Cabbage Soup

Total Time

Prep: 15 min. Cook: 6 hours

Makes

10 servings (2-1/2 quarts)

Updated: Dec. 21, 2022
Comforting soups that simmer all day long are staples on cool, busy days. For a heartier version of this vegan cabbage soup, stir in canned beans, such as cannellini or navy beans. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Vegan Cabbage Soup Recipe photo by Taste of Home

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

Directions

  1. 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 each serving with fresh basil.
Vegan Cabbage Soup Tips

What's the best way to core and shred cabbage when making vegan cabbage soup?

When making cabbage soup recipes, you don't need any special equipment, like a mandolin, to shred cabbage. Here's how to shred cabbage the easy way using just a knife and cutting board.

How can I make vegan cabbage soup my own?

You can make this cabbage soup your own a few different ways. Try switching up the seasoning: Instead of Italian diced tomatoes and Italian seasoning, use Mexican diced tomatoes plus cumin and coriander. You can also swap out the veggies for others you have on hand like green beans, peas or cubed potatoes. Or, make this a heartier soup by adding legumes. A can of black beans, kidney beans or lentils would taste great. If you'd like to experiment with fresh herbs, check out or ultimate herb guide for some handy hints and tips.

How should I store leftover vegan cabbage soup?

Store leftover vegan cabbage soup in an airtight container in the refrigerator for 2-3 days or in the freezer for up to 3 months. Thaw in the refrigerator overnight and reheat in the microwave, adding more stock or water as needed.


Peggy Woodward, Taste of Home Senior Food Editor

Nutrition Facts

1 cup: 110 calories, 0 fat (0 saturated fat), 0 cholesterol, 866mg sodium, 24g carbohydrate (13g sugars, 6g fiber), 4g protein.

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