This healthy bean and cabbage 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 lunch or dinner, with a salad or slice of thick rustic bread.
This Vegan Bean and Cabbage Soup Is:
- Fresh
- Hearty
- Nutritious
- Versatile
- Loaded with Flavor
- High in Fiber!
- Earthy
- Vegan, Gluten Free, Dairy Free, and SO Good!
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.
I got the fresh produce for this recipe from my garden and from my Misfits Market box – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery. You can get $10 off your first box by clicking here!
What’s In This Vegan Cabbage Soup with Beans?
- 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
How Do I Make This Bean and Cabbage Soup?
- To a large soup pot, add all ingredients except for the parsley. 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 taste for seasoning (add more salt if needed). Enjoy!
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.
Is this a Detox Soup Recipe?
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 Oil Free
- To make this recipe low carb and Keto, you can substitute cooked ground beef instead of the beans, or tofu if vegan.
Other Light Vegan 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)
Get the Same Ingredients for this Vegetarian High Fiber Soup Recipe
I got the fresh produce for this recipe from my garden and from my Misfits Market box – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery. You can get$10 off your first box by clicking here!
As always, if you make this vegan bean and cabbage soup recipe be sure to leave me a comment, rate this recipe, and tag me on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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Bean and Cabbage Soup
Ingredients
- 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 13-ounce cans beans 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
Instructions
- To a large soup pot, add all ingredients except for the parsley. 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 squeeze the lemon into the soup, and taste for seasoning (add more salt if needed). Enjoy!
Notes
Save Money on Fresh Produce!
I got the fresh produce for this recipe from my garden and from my Misfits Market box - they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery. You can get $10 off your first box by clicking here!Nutrition
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