30-Minute Recipes/ Dinner/ Lunch

Vegetarian Cabbage Soup

This vegetarian cabbage soup recipe makes a massive pot from some of the cheapest vegetables available. It’s hearty, it’s comforting and above all it’s economical!

Two bowls of vegetarian cabbage soup with a spoon.

Early spring means allergy season for me. I’ve been living off nothing but spicy ramen for the last two days in an effort to clear my sinuses and get some oxygen in me.

I was starting to feel gross about all that ramen so decided to switch over to homemade soups. First was this roasted red pepper soup and now this vegetarian cabbage soup!

Don’t be concerned about the name, this recipe has no eggs or dairy and is in fact a vegan soup (I’m just targeting a higher volume keyword in Google J).

I had half a cabbage leftover from the vegan coleslaw I made for my banana peel vegan pulled pork sandwich. That’s not enough to bother making homemade sauerkraut (which I LOVE), but the perfect amount for a big pot of soup to keep us fed for the next couple of days!

The ingredients for cabbage soup.

To make this vegetarian cabbage soup even heartier, I threw in a couple of potatoes and a can of white beans. But this it really the kind of soup that you can throw whatever vegetable scraps you have in and it will always be delicious.

To give major flavour to otherwise bland vegetables I used hot smoked paprika and dill. I consider myself something of a smoked paprika connoisseur and it’s definitely my favourite and most-used spice.

My favourite brand is pimentón de la Vera La Dalia. It’s definitely one of the smokiest brands I’ve tried and just a little goes a long way. If you’ve got a sub-standard brand of paprika (sub-standard by my standards, which are high), you may need to add more that the teaspoon called for in this recipe.

I also used the hot variety due to my aforementioned sinus congestion but you can swap it out for just regular smoked paprika if that’s what you have, no biggie.

Shredded cabbage on the counter.

In addition to that I added dill, which is probably my favourite herb and goes really well with plain old cabbage. You can also swap it out for your favourite herb if you’re not a fan of dill or use a couple teaspoons of your favourite dried herb if you don’t have anything fresh.

I wouldn’t be stingy if I didn’t try to skimp in some way in my recipes. For soups I like to use a bit of water in place of vegetable stock and then use strong seasonings (like smoked paprika) to make up for it. Of course you can use all stock if you’re worried about watering down the soup and aren’t as stingy as me!

So to make this vegetarian cabbage soup you’ll need just one big pot. Fry the onions and garlic until soft and flavourful then add the paprika and give it a few seconds to bring out the flavours.

A big pot of cabbage soup with two small bowls behind it.

Then literally just throw everything else in the pot and simmer it until the potatoes are tender. That depends on how big you cut them but for me it was about 10 minutes.

Season and stir in the beans and dill or your favourite herb and serve it up in big bowls with some delicious crusty bread on the side!

Two bowls of vegetarian cabbage soup.

Vegetarian Cabbage Soup

This vegetarian cabbage soup recipe makes a massive pot from some of the cheapest vegetables available. It’s hearty, it’s comforting and above all it’s economical!
5 from 1 vote
Print Rate
Course: Main Course, Soup
Total Price: $4.68
Price per Serving: $0.78
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Calories: 161kcal

Ingredients

  • 1 tablespoon olive oil or water if you are oil free – $0.08
  • 1 medium onion diced – $0.24
  • 2 cloves of garlic minced – $0.16
  • 1 teaspoon hot smoked paprika* – $0.10
  • 4 cups (1 litre) vegetable stock – $1.80
  • 2 cups (280 ml) water (or additional vegetable stock if you’re not stingy) – $0.00
  • ½ head Savoy cabbage shredded – $0.75
  • 2 potatoes diced – $0.61
  • 1 can (15 oz / 425 grams) white beans drained and rinsed – $0.50
  • 2 tablespoons finely chopped fresh dill or your favourite herb plus a bit more to garnish – $0.38
  • 2 teaspoons salt or to taste – $0.04
  • Pepper to taste – $0.02

Instructions

  • Heat the oil or water in a large pot over medium heat. Add the onion and fry until soft and beginning to turn golden brown. Add the garlic and fry, stirring, for another 30 seconds or until fragrant. Add the paprika and fry, stirring, for 15 seconds to bring out the flavour.
  • Add the stock and water. Cover the pot and raise the heat to bring it to a boil. Once boiling, add the cabbage and potatoes. Reduce the heat to a simmer and partially cover the pot. Simmer until the potatoes are tender – for me it was about 10 minutes.
  • Add the beans and dill. Taste and add salt as necessary – I added 2 teaspoons – and pepper. Give it a couple minutes to heat the beans through then serve garnished with a few sprigs of dill.
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Notes

*You don’t need to use hot paprika, you can use regular smoked paprika if you prefer. I like the brand pimentón de la Vera La Dalia for its super smoky flavour. If yours isn’t as good, you may need to add more than the teaspoon I used in the recipe.

Nutrition

Calories: 161kcal | Carbohydrates: 28g | Protein: 7g | Fat: 2g | Sodium: 1438mg | Potassium: 751mg | Fiber: 7g | Sugar: 4g | Vitamin A: 25.2% | Vitamin C: 40% | Calcium: 9.6% | Iron: 24.3%
Nutritional information is provided as a courtesy and is approximate only. Please refer to our nutrition disclaimer for more information.

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2 Comments

  • Reply
    Jo Bayly
    April 2, 2019 at 5:45 pm

    I made this on the weekend. Very delicious. The only thing I added was a dash of caraway seeds. Thanks.

  • Reply
    Alexandra
    June 3, 2019 at 6:45 pm


    Vegan greetings from Germany! Very delicious indeed! I added kidney beans, because i like them and had some leftovers in the fridge. And i left out the dill and added savory instead. Thank you for the inspiration!

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