Vegan Cabbage Soup [Stove, IP, Crockpot]

Imagine a steaming bowl of comfort that warms your heart and nourishes your soul. That’s exactly what you’ll find in this Vegan Cabbage Soup [Stove, IP, Crockpot]. This delightful dish bursts with fresh vegetables, aromatic herbs, and a rich broth that’s both satisfying and guilt-free. Each spoonful is a delightful blend of tender cabbage, crunchy carrots, and hearty potatoes, making it the perfect cozy meal.

Whether it’s a chilly evening or a busy weekday, this soup is your go-to recipe for a wholesome dinner. It’s quick to prepare and can easily adapt to your cooking style, whether you prefer the stovetop, Instant Pot, or Crockpot method. Imagine coming home to a kitchen that smells amazing, with a pot of vibrant soup waiting for you.

In this article, you’ll learn how to whip up this nourishing dish effortlessly, along with tips and variations to make it your own. Get ready to dive into one of the simplest and most delicious ways to enjoy vegetables!

Why You’ll Love This Vegan Cabbage Soup [Stove, IP, Crockpot]

This Vegan Cabbage Soup is a delightful blend of convenience and nutrition, making it a must-try for every kitchen.

Quick and versatile — Easily made on the stove, in an Instant Pot, or a crockpot, catering to your schedule and equipment.
Budget-friendly — Utilizes affordable, everyday ingredients that won’t break the bank.
Healthy comfort food — Packed with vitamins and minerals, this soup warms you up without the guilt.
Perfect for meal prep — Make a big batch to enjoy throughout the week; it stores well and tastes even better the next day!
Kid-approved — With its mild flavor and satisfying texture, it’s a hit with even the pickiest eaters.
Minimal cleanup — One-pot cooking means less time cleaning and more time enjoying your meal.
Satisfying and filling — Low-calorie yet hearty, this soup keeps you satisfied without the heaviness.

Ingredients

For the Soup Base

1 medium onion (chopped)
2 cloves garlic (minced)
1 tablespoon olive oil
1 medium carrots (diced)
1 medium celery stalk (diced)
1 small head green cabbage (shredded, about 4 cups)
1 can (14.5 ounces) diced tomatoes (undrained)
6 cups vegetable broth (low sodium)
1 teaspoon dried oregano
1 teaspoon dried thyme
1 bay leaf
Salt and pepper to taste

Optional Ingredients

1 tablespoon soy sauce or tamari (for added flavor)
1 teaspoon red pepper flakes (for heat)
1 cup cooked quinoa or rice (for added protein)
Fresh parsley (chopped, for garnish)

Equipment Needed

Large pot (for stovetop method) – at least 6-quart capacity
Instant Pot (for pressure cooking method) – 6-quart or larger
Crockpot (for slow cooker method) – 6-quart recommended
Cutting board
Sharp knife
Wooden spoon (or spatula)
Measuring cups and spoons
Ladle (optional but helpful for serving)
Blender or immersion blender (optional for smoothing soup)

How to Make Vegan Cabbage Soup

Stovetop Method

Chop the vegetables. Dice 1 onion, chop 2 carrots, and slice 2 celery stalks. Set aside.
Heat the olive oil. In a large pot, add 2 tablespoons of olive oil and heat over medium heat for about 2 minutes.
Sauté the vegetables. Add the chopped onion, carrots, and celery to the pot. Cook for 5-7 minutes until the vegetables become soft and the onion is translucent.
Add garlic and spices. Stir in 3 minced garlic cloves, 1 teaspoon dried thyme, and 1 teaspoon paprika. Cook for an additional 1-2 minutes until fragrant.
Add chopped cabbage. Incorporate 4 cups of chopped green cabbage into the pot, stirring it in until well mixed.
Pour in the broth. Add 6 cups of vegetable broth and 1 can (14 oz) of diced tomatoes (with juices). Stir to combine.
Season the soup. Add salt and pepper to taste, and 1 tablespoon of balsamic vinegar for extra flavor. Bring to a boil.
Simmer. Reduce the heat to low and let the soup simmer for 30-35 minutes. The cabbage should be tender but not mushy.
Taste and adjust. After simmering, taste the soup and adjust seasoning as needed. Add more vinegar if you prefer a tangy flavor.

Instant Pot Method

Prepare the vegetables. Chop 1 onion, 2 carrots, and 2 celery stalks as described above.
Use the sauté function. Turn on the Instant Pot and select the sauté function. Add 2 tablespoons of olive oil.
Sauté the vegetables. Add the chopped onion, carrots, and celery. Cook for 5 minutes until the vegetables soften.
Add garlic and spices. Stir in the minced garlic, dried thyme, and paprika, cooking for another 1 minute.
Add cabbage and liquids. Add 4 cups of chopped cabbage, 6 cups of vegetable broth, and 1 can of diced tomatoes.
Seal and cook. Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes. Allow for a natural release for 10 minutes, then quick release the remaining pressure.
Season the soup. Stir in salt, pepper, and balsamic vinegar. Taste and adjust seasoning as needed.

Crockpot Method

Prepare your ingredients. Chop 1 onion, 2 carrots, and 2 celery stalks. Place them in the Crockpot.
Add garlic and cabbage. Layer in 3 minced garlic cloves and 4 cups of chopped cabbage on top of the vegetables.
Combine liquids. Pour in 6 cups of vegetable broth and 1 can of diced tomatoes (with juices) into the Crockpot.
Season the mixture. Sprinkle in 1 teaspoon of dried thyme, 1 teaspoon of paprika, salt, and pepper to taste, along with 1 tablespoon of balsamic vinegar.
Cook the soup. Cover the Crockpot and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender.
Taste and finalize. Before serving, taste the soup and adjust seasoning as needed. Add more balsamic vinegar if desired.

Tips for the Best Vegan Cabbage Soup

Use fresh cabbage — Fresh cabbage packs the most flavor and nutrients. Avoid wilted or overly soft cabbage for the best results.
Let it simmer longer — For enhanced flavor, let your soup simmer for at least 30 minutes on the stove. If using a slow cooker, aim for 6-8 hours on low.
Adjust seasonings to taste — Start with the recommended spices and add more as needed. Each batch may need a different amount for optimal flavor.
Incorporate protein — Add cooked lentils, chickpeas, or tofu to make the soup heartier and add extra nutrition.
Variate your broth — Swap out vegetable broth for miso broth or add a splash of soy sauce for a unique umami boost.
Prep ahead for convenience — Chop vegetables the night before and store them in the fridge. This makes it easy to throw everything together when you’re ready to cook.

Variations to Try

Spicy kick — Add chili flakes or diced jalapeños for some heat.
Herb-infused — Stir in fresh herbs like thyme, parsley, or dill just before serving for a burst of freshness.
Creamy twist — Blend a portion of the soup with a high-speed blender for a creamy texture without dairy.
Asian-inspired — Incorporate ginger, garlic, and soy sauce for an Asian twist on your cabbage soup.

How to Store Vegan Cabbage Soup

Room Temperature: If you have leftovers, it’s best to consume them within 2 hours of cooking to prevent bacterial growth. Avoid leaving the soup out for more than 2 hours.

Refrigerator: Store in an airtight container for up to 5 days. Glass containers with tight-fitting lids work best to maintain freshness.

Freezer: This soup freezes exceptionally well. Portion it into freezer-safe containers or bags, leaving space for expansion. It keeps for up to 3 months. Label with the date for easy identification.

Reheating

Reheat in the microwave for 2-3 minutes, stirring halfway through, or warm on the stovetop over medium heat for about 5-10 minutes until heated through. If using an oven, cover and bake at 350°F for around 15 minutes.

Make-Ahead Tips

Chop the vegetables in advance and store them in the refrigerator, or prepare the soup in batches and freeze for quick meal prep during the week.

Nutrition Information

Estimated values per serving. Nutrition may vary based on ingredients used.

Serving Size	1 cup
Calories	80 kcal
Total Fat	1g
Saturated Fat	0g
Carbohydrates	18g
Fiber	5g
Sugar	3g
Protein	3g
Sodium	500mg

Frequently Asked Questions

Can I use vegetable broth instead of water?

Absolutely! Using vegetable broth will add more flavor to your Vegan Cabbage Soup. Feel free to choose a low-sodium option to keep the soup healthy.

Can I make this soup gluten-free?

Yes, this recipe is naturally gluten-free. Just ensure that any additional ingredients, such as tamari or seasoning, are labeled gluten-free to avoid cross-contamination.

How should I store leftovers and how long do they last?

Store leftover soup in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze it for up to 3 months.

Can I double this recipe?

Yes, you can easily double the recipe! Just ensure your cooking vessel is large enough to accommodate the increased volume, especially when using a crockpot or Instant Pot.

Why did my cabbage turn out too soggy?

Soggy cabbage may result from overcooking or using too much liquid. For a firmer texture, reduce the cooking time and adjust the liquid according to your preference.

What garnishes or sides pair well with this soup?

This soup pairs wonderfully with crusty bread, a simple green salad, or some avocado slices on top. Fresh herbs like parsley or cilantro also make a lovely garnish.

Can I make this soup ahead of time?

Yes, you can prepare the soup ahead of time! It actually tastes even better after the flavors have melded together, making it a great make-ahead option.

What vegetables can I add to this recipe?

You can customize the soup by adding vegetables like carrots, bell peppers, or spinach. Just make sure they’re cut into similar sizes for even cooking.

Final Thoughts

There you have it — a comforting and nutritious Vegan Cabbage Soup that’s as versatile as it is delicious. Whether you opt for the stovetop, Instant Pot, or crockpot method, this soup is perfect for cozy weeknights or as a hearty addition to your meal prep lineup.

We encourage you to give this recipe a try! Let us know how it turned out by leaving a comment or rating below. And don’t hesitate to share this delightful soup with friends or on social media—you never know who might appreciate a warm bowl of goodness. Happy cooking!