Vegan Cabbage Soup
Author:This Vegan Cabbage Soup is like cabbage rolls in a bowl! With green cabbage, vegan ground beef (or lentils), rice, and tomatoes it has all the flavours but with much less work. It's comforting, filling, budget-friendly, and great for freezing/meal prep.
Ingredients
- 1 tablespoon olive oil , (or water for oil-free)
- 1 large white or yellow onion , diced
- 2 large carrots , diced
- ½ a medium green/white cabbage , about 5 cups when chopped
- 4 cloves garlic , minced
- 1 x 12 to 16 oz (340 to 453 g) pack vegan ground beef , or 2 cups cooked green or brown lentils (not red)
- 6 tablespoons 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 cane sugar
- 2 tablespoons soy sauce , or gluten-free Tamari
- 2 teaspoons ground paprika or smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 large bay leaf
- 2 teaspoons sea salt , plus more to taste (adjust as necessary if using table salt)
- ¾ teaspoon freshly ground black pepper , plus more to taste
- ¾ cup (150 grams) long-grain white rice , uncooked (basmati works too but will cook a little quicker. Brown also works but will take longer).
INSTRUCTIONS
- Heat oil in a large soup pot (at least 6 quarts) over medium heat. Add the onions and carrots and saute for about 5 minutes or until the onions are translucent.
- Add the cabbage, garlic, and vegan ground beef. Continue cooking 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.
- Once the rice is tender add more stock or a bit of water to thin as desired and check the seasoning then serve.
NOTES
Storing leftovers - Transfer to an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat the leftovers on the stovetop or in a microwave. Ensure they are piping hot before serving.
Slow cooker or Instant Pot? See the FAQs for instructions.
NUTRITION
Serving: 1serving (of 8) | Calories: 214kcal | Carbohydrates: 38g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Sodium: 1607mg | Potassium: 592mg | Fiber: 6g | Sugar: 13g | Vitamin A: 4023IU | Vitamin C: 32mg | Calcium: 80mg | Iron: 2mg
