CuisineIndianPakistaniQuick & EasyVeganVegan Bowls


35 mins Cook
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Vegan Cabbage Soup contains a whole head of cabbage, mixed greens and herbs for a healthy and delicious meal full of flavor!

I need a new soup in my life – here it is! Filled with healthy coleslaw, green beans, carrots, tomatoes, and Italian herbs, this is pretty much the best vegan slaw ever!



  • A simple one-pot recipe using everyday ingredients that can be prepared from start to finish in 45 minutes.
  • Can be made on the stovetop, in the slow cooker, or in the Instant Pot!
  • It is a nutritious and delicious food packed with healthy fiber, vitamins and minerals. Check out the menu below!
  • There’s also the option to make lean cabbage soup, which is heart-friendly and practically fat-free.
  • If you have leftovers, it tastes even better the next day!
  • Without further ado, let’s make soup!


Made with just 10 simple ingredients, everything you need is here, including the change. Measurements can be found in the chart below.

  • Cabbage – Both green and savoy cabbage are good choices.
  • Mirepoix – A mixture of onions, carrots and celery, often used as a flavoring for soups.
  • Tomatoes – Large tomatoes make this dish even easier.
  • Green beans – fresh in season is best, otherwise frozen is fine. They add healthy protein to the soup.
  • Potatoes – Yukon, russian, white or red potatoes are fine. Use what you love or have on hand. Swap out the sweet potatoes for more nutrition!
  • Seasoning – Rich Italian seasoning makes this soup full of flavor. Add 2 teaspoons per serving—thyme, thyme, and basil. Herbes de Provence is another delicious mix! For another layer of flavor, consider using 1/2 – 1 teaspoon of sweet paprika or smoked paprika for an extra flavor.
  • Vegetable Juice – Besides seasoning, good food adds another layer of flavor.
  • I use 1/2 – 1 tsp. Vegetables Better Than Bouillon With Water.


Below is a brief introduction to the cabbage soup process. See the full menu card below.

  • Cabbage, cored and chopped.
  • Saute onions, carrots and celery at the last minute, adding seasonings.
  • Add potatoes, green beans, tomatoes with broth, and cabbage.
  • Pour the vegetable broth on it and cook for 30 minutes.
  • Here, now you can eat!


  • Use at least 5 liters. pan. This recipe uses a whole head of cabbage and needs extra space before the cabbage wilts.
  • Add more protein. Add 1 can (14 ounces) of baked beans and rinsed white beans (cannellini, kidney beans, or chickpeas) for a balanced recipe, or use 1 1/2 cups green beans.
  • We usually use a can of lentils and they are amazing! Sometimes we add sliced ​​veggie sausage at the end of cooking to warm it up a bit. All of these options are delicious!
  • Remove or replace potatoes with sweet potatoes.
  • Don’t be afraid to add more vegetables.
  • Sometimes we remove the potatoes and add 1 lb of green beans. Also, adding broccoli, zucchini or carrots and celery can make this soup last longer, making it especially good for meal prep.
  • Add the pasta. Shellfish, elbow, penne, rotini, fusilli, etc. Add 8 ounces of cooked rice, such as
  • Absorbs water.
  • Serve with homemade bread dipped in juice, vegan cornbread, or naan.


  • Hearty Vegan Lentil Soup (fan favorite)
  • Creamy Celery Soup (celery has never tasted so good!)
  • Lemon Rosemary White Bean Soup (another reader’s favourite)
  • Vegetarian French Onion Soup (easy and perfect)
  • Vegetarian Tomato Basil Soup (Grilled) With cheese) )


Vegan Cabbage Soup contains a whole head of cabbage, mixed greens and herbs for a healthy and delicious meal full of flavor! I need a new soup in my life - here it is! Filled with healthy coleslaw, green beans, carrots, tomatoes, and Italian herbs, this is pretty much the best vegan slaw ever!
prep time
10 mins
cooking time
35 mins
total time
45 mins



  • 1/4 cup water or 1 tablespoon olive oil

  • 1 medium onion, diced

  • 2 garlic cloves, minced (optional)

  • 2 large carrots, peeled and sliced

  • 2 celery sticks, sliced

  • 2 Tablespoons Italian seasoning

  • 1 can (28oz) diced tomatoes with juices

  • 1 medium potato or 6 baby (about 1 cup), diced (see notes)

  • 1 1/2 cups green beans, sliced into 1-inch pieces

  • 1 head (2lbs.) of green cabbage (about 8 – 10 cups), cored and chopped

  • 5 – 6 cups low-sodium vegetable broth

  • salt + pepper, to taste

  • splash of balsamic or white wine vinegar (or juice of small lemon)

  • To serve, optional

  • chopped parsley

  • lemon wedges

  • crusty bread


Cooktop: (see notes for various cooking methods)
5 qt large capacity. In a Dutch oven or saucepan, heat the water/olive oil over medium heat. Add the carrot, celery, onion and garlic and sauté for 4 minutes. Add the herbs and sauté for about 1 minute.
Add green beans, tomatoes, potatoes, cabbage and apple, cover and bring to a boil.
Remove the lid and the cabbage should begin to shrink enough to blend well. Cover, reduce heat and simmer for 20-30 minutes, stirring occasionally.
Add more water if needed and season with salt and pepper. Add vinegar or lemon juice for extra flavor.
Serving: Serve in soup bowls and sprinkle with chopped parsley.
Homemade vegan cornbread is perfect with vegan naan or artisan bread.

4 – 6 Persons

Storage: Leftovers are kept in the refrigerator for 4 – 5 days. The store is covered. For longer storage, store in the refrigerator for 2 - 3 months.


Potatoes: You can use whatever you want, but we recommend white, red or Yukon. For a change, use sweet potatoes (it adds more nutrients). Juicy Vegetables: Vegetables will make the soup rich and flavorful, but you can use water if needed. Be sure to add salt and pepper. If using water, you can add 1 teaspoon of onion and garlic powder for more soup. Edit Image: Add more or less images! We often change recipes by adding carrots, celery, and green beans, and sometimes we add broccoli or zucchini. Add Beans: Green beans can add a lot of protein, but a can of white beans or 1 1/2 cups of freshly cooked beans are also good for a nutritional boost. Even canned beans and lentils are great! Multiple Cooking Method Instant Pot (6 qt): Add ingredients except water/oil to tall pot. Place the lid on the Instant Pot and turn the release valve to the closed position. Press the MANUAL button and set the timer to 3 minutes. When you're done, set the valve to speed or let it press itself (about 20 minutes). Remove the cover. Sprinkle with salt and pepper. Add some vinegar or lemon juice for more flavor. Slow Cooker: Add ingredients other than water/oil to the bowl of your slow cooker. Close the lid. Set HIGH for 4 - 5 hours or LOW for 8 - 10 hours. Add water as needed. Sprinkle with salt and pepper. Add some vinegar or lemon juice for more flavor.
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CuisineIndianQuick & EasyVeganVegan Bowls


30 mins Cook