Enjoy heaps of veggies in this warm, comforting and super delicious Vegan Cabbage Soup. It's like cabbage rolls in a bowl and is budget-friendly, easy to make, and freezes well.
If you want a super cozy, comforting and family-friendly dinner that features all the flavours of cabbage rolls in a giant pot of steaming soupy, stewy goodness, then you really need to make this Vegan Cabbage Soup!
I take my vegan soup recipe game very seriously, and one bowl of this vegetable soup with cabbage, vegan beef (or lentils), and rice will warm you right up and satisfy those vegan comfort food cravings.
Here's what you need to make this "beefy" and hearty vegetable cabbage soup:
And a couple of ingredient notes:
- Cabbage - Green cabbage (or white cabbage as it's known in the UK) is best because it keeps it's texture better than Savoy or Napa cabbage. You don’t need a full cabbage for this recipe, so use the leftovers to make my Peanut Crunch Salad.
- More veggies - This is the best clean-out-your-fridge soup around. Load it up with plenty of vegetables like onion, carrots, garlic, and diced tomatoes but also feel free to throw in anything else you have lurking in your veg drawer that needs using up.
- Vegan ground beef - Adds texture, meatiness, staying power and flavour to the soup. I really like Yves Ground Round but Gardein crumbles or Beyond Meat, or any similar are all good to use in this recipe. As with my vegan hamburger helper recipe, you can use cooked green or brown lentils instead if you prefer.
I like to make my soups in a dutch oven, but you can also use a large soup pot, slow cooker (crockpot), or an Instant Pot (pressure cooker).
How to make Vegan Cabbage Soup
This vegan cabbage soup recipe is ready in under an hour, stores beautifully, and is even freezer-friendly. Whip it up in just a few steps:
Step 1 - Cook the onions and carrots in a large soup pot until they’re starting to colour, then add in the cabbage, garlic, and vegan ground round. Allow to sautee together for a few minutes.
Step 2 - Next, add everything else except the rice.
Step 3 - Bring to a boil, then pour the rice into the pot, stir well, reduce the heat and cover the pot with a lid. Simmer until the rice is cooked, stirring occasionally.
Step 4 - Thin out the soup with more veggie stock or water as desired and taste and adjust the seasonings. Scatter with some parsley if you have it, then serve and enjoy!
- Make sure the soup is actively boiling before you add the rice.
- The rice will take around 20 to 25 minutes to cook after you add it to the soup. Just keep lifting the lid and stirring occasionally to avoid any sticking, making sure to cover it back up tightly each time.
- Use your biggest soup pot or dutch oven for this recipe. The one I used was 6 quarts.
- Speed up the process by using frozen or pre-cut cabbage and vegetables.
- If you don't have individual oregano and thyme, use 2 teaspoons of dried mixed herbs, Italian mixed herbs, or herbes de Provence instead.
- Brown rice can be used instead of white but it will take a little longer to become tender.
- Use fire-roasted canned diced tomatoes instead of regular ones for even more flavour.
- If you don’t have vegan ground round/mince, you can use cooked green or brown lentils instead. Don’t use red lentils as they won’t hold their texture and will just dissolve.
How to serve
This is a really hearty and filling soup so it could easily be eaten just as it is. Maybe with a tumble of vegan croutons for even more gorgeous texture? For me though, a bowl of soup isn't complete without something to mop it up with. Some perfect partners for this delicious vegan cabbage soup are:
- easy wholewheat bread
- fresh sourdough
- no knead focaccia
- vegan sweet potato biscuits
- super quick and easy no yeast flatbreads
Storage, freezing and reheating tips
As a bonus, you can make a big batch of this vegan cabbage soup and freeze some for later. Quickly cool the soup to room temperature before storing it away. Keep it in an airtight container in the fridge for up to 3 days. It can also be frozen for up to 3 months.
When you’re ready to heat up the leftovers, warm them in a pot on the stove or for a few minutes in the microwave until piping hot.
If you want to make this recipe in an Instant Pot, I recommend sauteing the ingredients in the Instant Pot as per the recipe for maximum flavour, then add the stock and really scrape the bottom of the pan to remove any burnt-on residue. Then add everything else, put the lid on, seal the vent and cook on manual (the pressure cook button on newer models), on high pressure for 10 minutes. Allow the pressure to release naturally for 10 minutes, then relieve the remaining pressure by turning the vent. I like to cover it with a cloth in case of any spluttering. Stir and serve.
You can easily make this vegan cabbage soup in a slow cooker. If you have time I recommend sauteing the ingredients as per the recipe for maximum flavour then adding them along with everything else to the slow cooker. Cover and cook on low for 6 hours, or on high for 3 hours, or until the rice is tender. All slow cookers tend to cook a bit differently so try to make it when you'll be around the first time, so you can keep an eye on it towards the end.
If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!
Vegan Cabbage SoupAuthor:
- 1 tablespoon olive oil , (or water for oil-free)
- 1 large onion , diced
- 2 large carrots , diced
- about 5 heaping cups (17 oz / 500 grams) chopped green cabbage (white cabbage in the UK) , (about ½ a medium-sized cabbage)
- 4 cloves garlic minced
- 2 cups (12 oz / 340 grams ) vegan ground beef , or cooked green or brown lentils (not red)
- ⅔ cup (170 grams / 1 x 156 ml) can tomato paste , (tomato puree in the UK)
- 5 cups (1200 mls) vegetable stock , plus more to thin as needed
- 1 large 796 ml / 28 oz can diced tomatoes , (2 x 400 gram cans in the UK)
- 1 tablespoon sugar , (white or cane)
- 2 tablespoons soy sauce , or gluten-free Tamari
- 2 teaspoons ground paprika or smoked paprika , ( I like smoked paprika best)
- 1 teaspoon dried oregano , see notes for alternatives
- 1 teaspoon dried thyme , see notes for alternatives
- 2 bay leaves
- 2 teaspoons salt , plus more to taste
- ¾ teaspoon freshly ground black pepper , plus more to taste
- ¾ cup (150 grams) long-grain white rice , (don't cook it first, it goes in raw)
- Heat the oil in a large soup pot over medium heat. Add the onions and carrots and saute for about 5 minutes or until the onions are just starting to colour. Use a bit of water instead of the oil to keep the recipe oil-free.
- Add the cabbage, garlic and ground round. Continue sauteing for another 5 minutes, stirring frequently.
- Add the tomato paste, stock, diced tomatoes, sugar, soy sauce, paprika, oregano, thyme, bay leaves, salt and pepper, then stir well and bring to a boil.
- Once boiling add the rice, stir really well, then cover with a lid, reduce the heat and let it gently simmer until the rice is cooked. Lift the lid and stir occasionally, but cover it again as soon as you have finished. The rice will take between 20 and 25 minutes to become tender.
- Add more stock or a bit of water to thin if required, although the soup is best when nice and thick like stew. Check the seasoning adding more as necessary, then serve.
Nutritional information is provided for convenience. The data is a computer generated estimate and should be used as a guide only.