Cabbage and Bean Soup Recipe (Vegan, High Fiber)

This healthy cabbage and bean soup recipe is loaded with fresh vegetables, cabbage, beans, and spices. A great high-fiber recipe if you’re looking for a lighter meal option.

This soup is hearty, tasty, comforting, and so versatile. It’s great as a lunch or light dinner, served with a thick slice of crusty 4-ingredient bread.

This Bean and Cabbage Soup Recipe Is

• Fresh
• Hearty
• Nutritious
• Versatile
• Loaded with Flavor
• High in Fiber!
• Earthy

Healthy High Fiber Recipes

This is a great recipe to make for a high fiber light meal. It’s especially good after overindulging a bit during the holiday season, especially when you have great things on the menu like turkey (or Tofurkey!), gravy, mashed potatoes, and pumpkin pie. This soup is a great way to getting your veggies in, as well as some beans for plant-based protein.

What’s In This Cabbage Soup with Beans?

I love shopping for fresh produce through Misfits Market – they sell groceries, healthy pantry staples, and fantastic food finds (even wine!) at a discounted price. Choose your favorite seasonal produce, save up to 40% off grocery store prices & save time by getting free delivery right to your door!

• Onion
• Garlic: I use fresh garlic when I have it, and this great jarred organic garlic when I don’t have fresh. It’s actually super convenient to have pre-chopped garlic on hand for quick and easy meal prep.
• Carrots
• Celery
• Green Cabbage
• Diced Tomatoes:  I only use no salt added diced tomatoes, these boxed tomatoes are really great to stock up on!  I like boxed tomatoes better because they are BPA free and more eco-friendly than aluminum cans. If you haven’t read about the dangers of consuming foods stored in BPA cans, head over to Nutrition Facts to read more.
• Low Sodium White Beans: you can use these low sodium canned beans or make them yourself from dried beans. I usually always cook my beans from scratch as they have lower sodium and is really easy to do in the Instant Pot. If you do use canned beans, I would highly recommend using low or no sodium canned beans like these, which won’t alter the taste of this recipe.  You can used any variety of cooked beans you have on hand: kidney, pinto, or black beans would work just fine, make sure they are low sodium!
• Reduced Sodium Vegetable Stock or Bouillon: I love this low sodium vegetable base for my recipes because it has a great flavor and is lower in sodium. I only develop my recipes with low sodium ingredients so the ingredients shine.  You can always add salt to a recipe if it needs it, but it’s almost impossible to take it out!  By starting with a low sodium broth or bouillon, you can build bright vibrant flavors and add more salt later if needed.
• Garlic Salt: for a little extra flavor than traditional salt.  I like to use this garlic salt in my savory Italian dishes for that extra kick.
• Thyme – I used fresh thyme as we have it growing on our property, but this dried thyme would be a perfect substitute.
• Parsley
• Lemon Juice

Make Cabbage Soup Vegan for a Healthy Version

This vegan cabbage and bean soup is a simple way to get extra veggies in your diet. I’m all about making recipes plant-based when I can. Vegan cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. By building meals around vegan pantry staples and swapping in a few plant-based ingredients you can make healthier meals for you and your family.

I made a list of my 125 favorite vegan pantry ingredients that we use on a weekly basis, and check out all my vegan recipes here that are on The Herbeevore. These easy and healthy recipes are fantastic meatless and dairy free meals for your table.

How Do I Make This Bean and Cabbage Soup?

• To a large soup pot, heat the olive oil over low heat. Add the chopped onion and garlic, and sauté for 6 to7 minutes, until vegetables begin to glisten.
• To the pot, add the carrots, celery, cabbage, tomatoes, beans, vegetable stock, garlic salt, and thyme.  Bring to a boil then reduce to a simmer and cook over low heat for about 45 minutes. The soup should be done when the cabbage and carrots are cooked all the way through.
• Stir in fresh parsley and lemon juice, and taste for seasoning (add more salt if needed). Enjoy!

High Fiber Soup Recipes That Are Good For You

This recipe doesn’t detoxify anything specific from your body. But it is a very high fiber recipe that is low in calories. One bowl of this soup has over 50% of your daily fiber recommendations. High fiber foods are scientifically proven to keep you full longer. And high-fiber foods can really help clean you out, in a few different ways!

Dietary Modifications

• This Soup is Vegan, Vegetarian, and Dairy Free
• It is also Gluten Free
• It is Low Calorie and can be made Oil Free by omitting the olive oil.
• To make this recipe low carb and Keto, you can substitute cooked ground beef instead of the beans, or tofu if vegan.

More High Fiber Soup Recipes You’ll Love!

Lemony White Bean Soup (Vegan, Gluten Free)

Roasted Carrot Ginger Soup (Vegan, Gluten Free)

Creamy Minestrone Soup (Vegan, Gluten Free)

French Carrot Lentil Soup (Vegan, Gluten Free, Dairy Free)

Coconut Milk Cream of Mushroom Soup (Vegan, Gluten Free, Dairy Free)

Cabbage and Bean Soup

The Herbeevore

This healthy cabbage and bean soup is loaded with fresh vegetables, cabbage, beans, and spices. A great high-fiber recipe if you're looking for a lighter meal option.  Serve as a light lunch or dinner, with a salad or slice of thick rustic bread.

4.93 from 14 votes

Print Recipe Pin Share Tweet

Cook Time 45 minutes mins

Total Time 45 minutes mins

Course Dinner, Lunch, Soup

Cuisine American

Servings 4 servings

Calories 279 kcal

Equipment

• Large Pot

Ingredients

  

1x2x3x

• 2 tablespoons olive oil
• 1 sweet onion sliced
• 4 cloves garlic chopped
• 3 carrots sliced
• 4 stalks celery
• 1 small head cabbage shredded
• 1 28-ounce can No-Salt-Added Diced Tomatoes
• 2 14-ounce cans beans drained and rinsed, I used white beans
• 8 cups No-Salt-Added Vegetable Stock
• 1 teaspoon thyme
• 1/4 teaspoon garlic salt
• 1/2 cup fresh parsley chopped
• 1 lemon juiced

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Instructions

 

• To a large soup pot, heat the olive oil over low heat. Add the chopped onion and garlic, and sauté for 6 to7 minutes, until vegetables begin to glisten.
• To the pot, add the carrots, celery, cabbage, tomatoes, beans, vegetable stock, garlic salt, and thyme.  Bring to a boil then reduce to a simmer and cook over low heat for about 45 minutes. The soup should be done when the cabbage and carrots are cooked all the way through.
• Stir in fresh parsley and lemon juice, and taste for seasoning (add more salt if needed). Enjoy!

Notes

Save Money on Fresh Groceries & Pantry Staples!

I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell organic produce at a discounted price, and it’s purchased direct from farmers to reduce food waste. We get Misfit boxes every other week and love picking out our favorite seasonal produce.  Save up to 40% off grocery store prices.

If you think produce delivery is too expensive… think again, and give Misfits Market a try!

Nutrition

Calories: 279kcalCarbohydrates: 24gProtein: 4gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 227mgPotassium: 678mgFiber: 12gSugar: 11gVitamin A: 8546IUVitamin C: 114mgCalcium: 139mgIron: 2mg

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