Simple Tasty Cabbage Soup

This simple tasty cabbage soup is a special recipe to me... I ate *so much* cabbage soup when I first began my vegan journey, it will always remind me of the excitement I felt in those early days when I first decided to stop eating things that aren't plants...

...In thinking about it, I realized that my excitement for my plant-based lifestyle has not dwindled a bit. Quite the opposite, really. It thrills me to think of all the good and happy things going vegan has meant in my own life, and to consider that maybe-just-maybe my choice can make some kind of a positive difference for the animals and God's beautiful creation.

I may never make a huge difference, but I don't worry about that. To God be the glory if anything good comes of my efforts in any part of my life. Anyway, back to that cabbage soup... {smile}

There have only been a hand full of days in recent memory that there hasn't been a batch of this simple and tasty soup either simmering on the stove (or wood stove, during the cooler months) or at-the-ready in the refrigerator. It is one of my whole-food plant-based frugal favorite things.

I always make sure that I have the ingredients on hand. The soup uses things I keep in my pantry, and cabbage and root vegetables tend to keep well, so it is a good choice when the rest of the produce on hand begins to dwindle.

And my whole family loves it... even our once finicky youngest children are fans of Mama's cabbage soup! It is definitely one of my whole tribe's vegan favorites.

Have I convinced you to give this yummy soup a go? I hope so... here is the recipe. {smile}

Simple Tasty Cabbage Soup

Getting Started:
I cook for a rather large family and my recipes often make enough to feed a crowd. Be sure you have a large enough stock-pot for all of the vegetables... I sometimes use my 7-quart cast iron pan, but I prefer my 12-quart stock-pot for the extra room.

1 head cabbage (approximately 8 cups when chopped)
3 large carrots, peeled and chopped
1 sweet onion, peeled and chopped
3 white potatoes, scrubbed and chopped (peel them too, if you prefer)
3 stalks celery, chopped
1 green bell pepper, chopped
1 3/4 cups diced tomatoes in juice (14.5 ounce can, no added salt)
1 3/4 cups crushed tomatoes (14.5 ounce can, no added salt)
1/4 cup water, for simmering the chopped vegetables
1 teaspoon ground oregano
1 teaspoon dried basil leaves
2 teaspoons granulated garlic
1/4 teaspoon ground black pepper
8 to 10 cups vegetable broth (purchased or homemade)

Prepare vegetables... wash, scrub, peel, and chop according to your preference.

Heat the 1/4 cup of water in a large stock-pot over medium heat. Carefully add the prepared carrots, onion, and celery. Saute for a few minutes, stirring often. Add the prepared potatoes and green bell pepper, stir well. Add the oregano, basil, garlic, and black pepper. Stir well. Add the chopped cabbage, diced tomatoes, and crushed tomatoes. Pour in enough vegetable broth to cover all of the vegetables. I use about 8 cups on average, but use more or less if necessary. Stir carefully to combine all soup ingredients.

Turn up the heat slightly, cover the stock-pot, and bring the soup to a nice simmer, stirring occasionally. Let it simmer for about an hour, or until all vegetables are tender. Adjust the cooking heat if necessary during the cooking time, and continue to stir the soup occasionally.

The flavors mingle and improve as it simmers, so I often let the soup slowly simmer over low heat as I go about my day. Yum! Let the soup cool a bit before serving (those potatoes do hold their heat!) and store any leftovers covered in the refrigerator.

Homemade soups are quite adaptable, usually, so feel free to add more vegetables and experiment with my basic recipe. I sometimes tweak this soup to accommodate whatever veggies I have on hand. I once added a chopped eggplant, and that was good... and a bit of corn is a nice addition. I didn't enjoy the addition of barley, or cooked lentils, but perhaps you would.

Experiment, have fun... plant-based cooking is a delicious adventure indeed!

Simple tasty cabbage soup is good just like it is, though... the basic version is my favorite version of all. I hope you like it as much as we do.


Please note . . .
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