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! Slow cooker instructions are also included.
In a 6-quart dutch oven, saute the leeks and carrots in 3-4 tbsp vegetable broth over medium heat for 5 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 wilted.
Stir in the fresh lemon juice and add more salt or seasonings to taste. Garnish with chives before serving.
Make sure to rinse the leeks very well. Dirt likes to hide in all the cracks and crevices.
This recipe only uses the light green and white part of the leek. Don't discard the dark green parts, you can freeze them to use for homemade vegetable broth.
When you're grocery shopping, look for a small head of green cabbage or sometimes a large head will be cut in half and wrapped in plastic. If you can only find a large head, you can use the larger outer leaves to make lentil stuffed red cabbage rolls,and then you can chop up the leftover smaller core leaves to use for this soup!
Add enough liquid to just barely cover all the vegetables in the soup. The cabbage will look like a mountain when you first add it, but it will shrink down as it cooks.
Store the leftovers in an airtight container in the fridge for 4-5 days or you can freeze it for a future meal.