Go Back
+ servings
Vegetarian Cabbage Soup with Carrots
Print

Vegan Cabbage Soup

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!
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 53 minutes
Servings 8 servings
Calories 235kcal

Equipment

  • 6-quart Dutch Oven or a Large Soup Pot

Ingredients

  • 3 medium leeks sliced (white and light green parts only)
  • 5 medium carrots peeled and sliced
  • 2 ribs celery
  • 4 medium garlic cloves minced
  • 2 tbsp Italian seasonings
  • 1 tsp smoked paprika
  • ½ tsp chili pepper flakes
  • ¼ tsp turmeric powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 bay leaf
  • 4 cups vegetable broth
  • 2 cups water (just enough to cover the vegetables)
  • (2) 14 oz cans great northern beans rinsed and drained
  • 6 cups green cabbage chopped
  • 1 bunch collard greens thinly sliced (5-6 leaves)
  • 2 tbsp fresh lemon juice
  • 1 tbsp chives (fresh or dried)

Instructions

  • 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.

Nutrition

Serving: 1cup | Calories: 235kcal | Carbohydrates: 46g | Protein: 14g | Fat: 1g | Saturated Fat: 1g | Sodium: 696mg | Potassium: 900mg | Fiber: 14g | Sugar: 7g | Vitamin A: 8961IU | Vitamin C: 40mg | Calcium: 237mg | Iron: 5mg