Vegan Cabbage Soup

This hearty, satisfying and comforting Vegan Cabbage Soup is budget friendly and made with simple ingredients! It’s packed with a combination of veggies, protein and carbohydrates making it a complete one pot meal for busy weeknights.

Course Soup

Cuisine American

Keyword how to make vegan cabbage soup, vegan cabbage soup recipe, vegetarian cabbage soup recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 76kcal

Author Gunjan

Ingredients

1 tbsp olive oil
1 tsp minced garlic
2 tbsp chopped celery
1/2 cup chopped carrots
3 1/2 cups chopped cabbage (medium square sized pieces)
1/2 cup tomato puree
1 tsp Italian seasonings
salt to taste
freshly crushed black pepper
1/4 cup soaked and drained raw kidney beans (or 1/2 cup canned kidney beans)
4 1/2 cups vegetable broth
1 cup baby spinach

Instructions

Heat oil in a stock pot or a Dutch oven and add garlic, celery and carrots. Sautee for 1 minute.
Toss in cabbage and let it cook at medium flame for 3-4 minutes. Keep sautéing at intervals to make sure its not overcooked.
Add tomato puree, Italian seasoning, salt and pepper and stir it nicely. Add kidney beans and mix again.
Pour in vegetable broth, stir and cook covered for 30 minutes or until kidney beans are soft. If using canned kidney beans then cook for 20 minutes.
Lastly, stir in spinach and turn it off. Let it rest covered for 2 minutes. (Do not overcook at this stage). Adjust salt and serve.

Notes

Kidney beans - Make sure to soak kidney beans overnight if using raw. Or else use canned kidney beans measuring up to ½ cup after its drained and rinsed.
The leftover soup can be refrigerated in an air tight glass container for about 5 days. Reheat on the stove top or microwave it well for 1-2 minutes.
Instant pot option: Turn it on at sauté mode and follow steps 1 - 4. Cancel the sauté mode and close the lid, seal the valve. Turn it on at high for 15 minutes if using raw kidney beans or 5 minutes if using canned kidney beans. Once done, release the pressure and open the lid. Stir in spinach while it is still very hot and bubbly. Lightly close the lid and let it settle down. Adjust salt and serve.

Nutrition