This vegan cabbage soup is filled with leeks, carrots, green cabbage, beans, collard greens, and a vibrant golden broth! It's super satisfying, high-fiber, low-calorie, loaded with vegetables, easy to make in one pot, and it's ready to eat in less than 1 hour!
In a 6-quart dutch oven, saute the leeks, carrots, and celery over medium heat for 10 minutes.
Add the minced garlic, Italian seasonings, paprika, chili pepper flakes, turmeric, salt, pepper, and the bay leaf. Stir to combine and let it cook for 2 minutes to toast the spices.
Add the rinsed and drained beans, chopped cabbage, sliced collard greens, vegetable broth, and just enough water to cover the vegetables to the pot. Bring it to a simmer, cover it, and then reduce the heat to medium. Let it cook for 30 minutes or until the carrots are tender and the cabbage has softened.
Stir in the fresh lemon juice and add more salt or seasonings to taste. Remove the bay leaf. Garnish with chives before serving.
Notes
Store the leftovers in an airtight container in the fridge for 3 days or you can freeze it for 2-3 months.