Nutritious and Delicious, Vegan Cabbage Soup Recipe

This hearty and healthy vegan cabbage soup is packed with nutritious vegetables and flavorful spices, making it a perfect meal for any time of the year. It’s easy to prepare, low in calories, and sure to satisfy your taste buds.


  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 4 carrots, sliced
  • 3 celery stalks, sliced
  • 1 medium green bell pepper, chopped
  • 1 medium red bell pepper, chopped
  • 1 small head of green cabbage, chopped
  • 1 large can (28 ounces) diced tomatoes
  • 6 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 teaspoon paprika
  • 1/2 teaspoon ground black pepper
  • Salt to taste
  • 1 bay leaf
  • 1 zucchini, chopped
  • 1 cup green beans, chopped
  • 1 cup corn kernels (fresh or frozen)
  • 1 can (15 ounces) cannellini beans, drained and rinsed
  • 2 tablespoons fresh parsley, chopped (optional, for garnish)


  1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  2. Add the minced garlic, carrots, celery, and bell peppers to the pot. Cook, stirring occasionally, for another 5 minutes.
  3. Stir in the chopped cabbage and cook until it begins to soften, about 5 minutes.
  4. Add the diced tomatoes, vegetable broth, thyme, basil, paprika, black pepper, salt, and bay leaf. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes.
  5. Add the zucchini, green beans, corn, and cannellini beans to the pot. Continue to simmer for another 15-20 minutes, or until all the vegetables are tender.
  6. Remove the bay leaf and taste the soup, adjusting the seasoning if necessary.
  7. Serve hot, garnished with fresh parsley if desired. Enjoy your nutritious and delicious vegan cabbage soup!

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