Vegan Cabbage Soup with Tomato Broth | CookOS

Vegan Cabbage Soup

Name: Vegan Cabbage Soup with Tomato Broth
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8 servings
Cuisine: American
Ingredients: 4 cloves garlic; 1 large Vidalia onion; 2 tbsp olive oil; salt, to taste; black pepper, to taste; 1 head green cabbage; 4 stalks celery; 4 medium carrots; 1 red bell pepper; 1 yellow bell pepper; 1 orange bell pepper; 1 (28 oz) can crushed tomatoes; 1 (32 oz) carton vegetable broth; 2 sprigs fresh rosemary; 2 sprigs fresh thyme; 4 leaves fresh sage; 2 bay leaves

This vegan cabbage soup is a one-pot, nutrient-dense meal combining fresh vegetables and aromatic herbs in a savory tomato broth, ready in under 45 minutes.

🌍American 🏷️Cabbage soup 🏷️Vegetable soup 🏷️Vegan 🏷️Healthy 🏷️One-pot Comfort food

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Total

1h 15m

Servings

Difficulty

Easy

Est. Cost

$31–$51

Recipe Source

View original recipe

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Ingredients

4 cloves garlic
1 large Vidalia onion
2 tbsp olive oil
salt, to taste
black pepper, to taste
1 head green cabbage
4 stalks celery
4 medium carrots
1 red bell pepper
1 yellow bell pepper
1 orange bell pepper
1 (28 oz) can crushed tomatoes
1 (32 oz) carton vegetable broth
2 sprigs fresh rosemary
2 sprigs fresh thyme
4 leaves fresh sage
2 bay leaves

17 Ingredients

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Instructions

1
Mince the garlic and chop the onion.
2
In a large Dutch oven or pot, heat the olive oil over medium heat. Add the minced garlic and chopped onion.
3
Season with salt and pepper, and sauté for 5-10 minutes until the onions are soft and caramelized.
4
While the onions are cooking, chop the cabbage, celery, carrots, and bell peppers into bite-sized pieces.
5
Add the chopped cabbage to the pot with the caramelized onions.
6
Add the remaining chopped vegetables (celery, carrots, bell peppers) to the pot.
7
Pour in the can of crushed tomatoes and the vegetable broth.
8
Add the fresh herbs (rosemary, thyme, sage) and bay leaves. Season again with salt and pepper to taste.
9
Bring the soup to a simmer, then cover the pot, reduce heat to low, and cook for about 1 hour, or until all vegetables are tender.
10
Remove the herb stems and bay leaves before serving. Stir and serve hot.

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Tips & Notes

Pro tips

Sauté the garlic and onion in olive oil for 2–3 minutes before adding other vegetables to build depth of flavor.
Chop vegetables into uniform bite-sized pieces so they cook evenly and create a balanced texture throughout the soup.
Taste and adjust salt and pepper near the end of cooking; flavors concentrate as the broth reduces.
For a richer broth, add a splash of tomato paste or red wine vinegar after simmering for 20 minutes.

Substitutions

Green cabbage → Red cabbage (adds earthiness; may slightly tint broth)
Vidalia onion → Yellow or white onion (milder sweetness; adjust salt slightly)
Red and yellow bell pepper → Orange bell pepper or additional zucchini (similar cook time)