Vegetarian Cabbage Soup is a warm, hearty, and nutritious meal that’s perfect for a cozy evening. Packed with tender cabbage, fresh vegetables, and a savory broth, this soup is not only filling but also loaded with flavor. It’s an ideal option for anyone looking for a light yet satisfying meal, whether you’re following a vegetarian or vegan diet or simply want to enjoy a healthy and comforting dish. With simple ingredients and minimal effort, this soup is a go-to for those chilly days or when you need something nourishing.

Why You’ll Love This Recipe

This Vegetarian Cabbage Soup is packed with wholesome ingredients that are both flavorful and healthy. The cabbage becomes soft and tender, absorbing the flavors of the savory broth, while the variety of vegetables adds a nice texture and depth of flavor. The best part? It’s easy to make, incredibly versatile, and can be enjoyed as a main course or a side dish. This soup is light, yet filling, making it perfect for any time of the year.

Ingredients

• 1 tablespoon olive oil

• 1 large onion, chopped

• 2 cloves garlic, minced

• 3 medium carrots, peeled and diced

• 2 celery stalks, chopped

• 1 small head of cabbage, chopped

• 1 can (14.5 oz) diced tomatoes (with juices)

• 4 cups vegetable broth

• 1 teaspoon dried thyme

• 1/2 teaspoon dried rosemary

• Salt and pepper to taste

• 1 bay leaf

• 1 cup green beans, chopped (optional)

• 1/2 cup frozen peas (optional)

• 1 tablespoon fresh lemon juice (optional)

• Fresh parsley or basil for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Sauté the Vegetables:

• Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 5-6 minutes until softened and translucent. Add the minced garlic and cook for an additional minute until fragrant.

2. Add the Carrots, Celery, and Cabbage:

• Add the diced carrots, celery, and chopped cabbage to the pot. Stir to combine and cook for another 5 minutes, allowing the cabbage to begin wilting.

3. Add the Tomatoes and Broth:

• Stir in the diced tomatoes (with their juices) and vegetable broth. Add the dried thyme, rosemary, salt, pepper, and bay leaf. Stir everything together and bring the soup to a simmer.

4. Simmer the Soup:

• Once the soup begins to boil, reduce the heat to low and cover the pot. Let it simmer for 30-40 minutes, or until the vegetables are tender and the flavors have melded together.

5. Add the Green Beans and Peas (Optional):

• If you’re using green beans and peas, add them to the soup about 10 minutes before it’s done cooking. Stir them in and allow them to cook through.

6. Adjust Seasoning:

• Taste the soup and adjust the seasoning with more salt, pepper, or herbs as needed. If you like a little brightness, you can add a tablespoon of fresh lemon juice to the soup for a zesty finish.

7. Serve:

• Ladle the soup into bowls and garnish with fresh parsley or basil if desired. Serve hot and enjoy!

Servings and timing

• Servings: 6-8 servings

• Prep time: 15 minutes

• Cook time: 45 minutes

• Total time: 1 hour

Variations

• Add Protein: For extra protein, you can add beans such as chickpeas, kidney beans, or cannellini beans to the soup. Add them during the last 10 minutes of cooking.

• Spicy Version: If you like heat, add a pinch of red pepper flakes, cayenne pepper, or fresh diced jalapeños to give the soup a spicy kick.

• Add More Veggies: You can easily add more vegetables to this soup, like zucchini, potatoes, or parsnips for a heartier dish.

• Make it Creamy: For a creamy version, blend a portion of the soup in a blender or use an immersion blender. You can also stir in some coconut milk or dairy-free cream for added richness.

Storage/Reheating

• Refrigeration: Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days. The flavors will continue to develop as it sits.

• Freezing: This soup freezes well! Let it cool completely, then transfer it to a freezer-safe container or bag. It will keep for up to 3 months in the freezer. To reheat, thaw in the refrigerator overnight and heat on the stovetop or in the microwave.

• Reheating: Reheat the soup on the stovetop over low to medium heat, stirring occasionally. You can also reheat it in the microwave for a quick meal.

FAQs

1. Can I use frozen vegetables instead of fresh?

Yes! Frozen vegetables work perfectly fine in this soup. Just add them during the last 10-15 minutes of cooking so they don’t overcook.

2. Can I make this soup in a slow cooker?

Yes, you can make this soup in a slow cooker. After sautéing the onions and garlic, add all of the ingredients (including the uncooked vegetables) to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.

3. Can I add other seasonings to the soup?

Absolutely! Feel free to experiment with additional seasonings, such as paprika, turmeric, or cumin, to adjust the flavor to your liking.

4. Can I make this soup spicy?

Yes! To add spice, you can add chili powder, red pepper flakes, or even a diced fresh jalapeño pepper for some heat.

5. Can I make this soup ahead of time?

Yes! This soup can be made a day ahead. The flavors will only improve as they meld together. Just refrigerate it overnight and reheat when ready to serve.

6. Can I add potatoes to this soup?

Yes! Potatoes make a great addition to this soup. Simply peel and dice them and add them to the pot along with the other vegetables. They’ll cook tender in the broth.

7. Can I use chicken broth instead of vegetable broth?

Yes, if you’re not strictly vegetarian, you can use chicken broth for a different flavor. However, vegetable broth keeps it vegan and gives the soup a lighter flavor.

8. How can I thicken this soup?

To thicken the soup, you can blend part of the soup using an immersion blender or a regular blender. Alternatively, you can add a mashed potato or a small amount of cornstarch mixed with water.

9. How do I prevent the cabbage from getting too mushy?

To keep the cabbage from getting too mushy, be sure to add it towards the beginning of cooking and simmer for the recommended time. Cabbage cooks quickly, so keep an eye on the soup to avoid overcooking.

10. Can I make this soup in advance?

Yes! This soup tastes even better the next day as the flavors continue to develop. It’s perfect for meal prep and can be stored in the fridge for up to 4 days.

Conclusion

This Vegetarian Cabbage Soup is a delicious, healthy, and hearty meal that’s perfect for any occasion. It’s packed with fresh vegetables, comforting flavors, and tons of nutrients, making it both a satisfying and nourishing dish. Whether you’re looking for a light lunch, a filling dinner, or a side dish, this soup is sure to please. Plus, it’s easy to customize and make your own with different veggies or seasonings. Enjoy a warm bowl of this comforting soup today!

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