VEGAN CABBAGE SOUP
This hearty Vegan Cabbage Soup brings all the nostalgic, comforting flavors of a classic vegan unstuffed cabbage roll soup into one easy meal. It is a thick and satisfying dish featuring savory vegan ground beef and tender cabbage in a rich, seasoned tomato broth that feels like a warm hug in a bowl.
MEATY FOUNDATION
The foundation of this Vegan Cabbage Soup starts with translucent, sweet onions and crisp, celery sautéed with savory vegan ground beef. These ingredients build a flavorful, meaty base that gives the soup its hearty, satisfying texture.
TENDER CABBAGE IN TOMATO BROTH
To transform the base into a classic vegan cabbage roll soup, we stir in a seasoned tomato broth and plenty of tender cabbage. Finishing each bowl with a scoop of fluffy white rice brings together all the nostalgic flavors of a traditional stuffed cabbage roll in a much simpler way.
SIMPLE STEPS TO MAKE THIS VEGAN CABBAGE SOUP
Sauté Diced Onions & Celery and Brown Vegan Ground Beef
Add Vegan Tomato Soup, Vegetable Broth, Spices, & Cabbage, and Simmer for 20-25 Minutes
Separately Prepare Rice While Soup is Simmering
Vegan Cabbage Soup Ingredients
STEP 1 – SAUTÉ THE AROMATICS:
Dice the onion and celery into even pieces.
Warm a drizzle of olive oil in a 6-quart stockpot over medium heat.
Add the diced onion and celery to the pot and sauté for about 3 minutes until soft and fragrant.
STEP 2 – BROWN THE VEGAN BEEF:
Add the vegan ground to your stockpot.
Cook for about 5 minutes, using a spoon to break it up as it browns, until it is evenly crumbled and fully heated through.
STEP 3 – PREP THE CABBAGE:
While the vegan ground is browning, chop your cabbage into bite-sized pieces and set them aside.
STEP 4 – SIMMER THE SOUP:
Pour the tomato soup and vegetable broth into the stockpot.
Add the Worcestershire sauce, salt, and pepper and stir well.
Mix in the chopped cabbage so everything is evenly distributed.
Bring to a gentle boil, then lower the heat and simmer with a vented lid for 20-25 minutes.
STEP 5 – PREPARE THE RICE:
While the soup simmers, separately prepare the rice according to package directions and set aside.
STEP 6 – SERVE AND SEASON:
Ladle the warm soup into bowls and top each one with a generous scoop of the cooked rice.
Season with salt and pepper to taste.
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Vegan Cabbage Soup
Ingredients
Drizzle
Olive Oil- 1 Large Onion
- 2 Ribs Celery
- 1 Package Vegan Ground Beef
- ½ Head Green Cabbage
- 1 Container Vegan Tomato Soup, 32 oz like Pacific Foods Organic Tomato Basil Soup
- 16 oz Vegetable Broth
- 1 tbsp Vegan Worcestershire Sauce
- ½ tsp Salt
- ½ tsp Pepper
- 1 Cup White Rice
Instructions
- Dice the onion and celery into even pieces.1 Large Onion, 2 Ribs Celery
- Warm a drizzle of olive oil in a 6-quart stockpot over medium heat.Drizzle Olive Oil
- Add the diced onion and celery to the pot and sauté for about 3 minutes, stirring occasionally, until they become soft and fragrant.
- Add the vegan ground to your stockpot.1 Package Vegan Ground Beef
- Cook for about 5 minutes, using a spoon to break it up as it browns, until it is evenly crumbled and fully heated through.
- While the vegan ground is browning, chop your cabbage into bite-sized pieces and set them aside.½ Head Green Cabbage
- Pour the tomato soup and vegetable broth into the stockpot.1 Container Vegan Tomato Soup, 32 oz, 16 oz Vegetable Broth
- Then add the Worcestershire sauce, salt, and pepper. Stir well to combine all the flavors.1 tbsp Vegan Worcestershire Sauce, ½ tsp Salt, ½ tsp Pepper
- Add your chopped cabbage and mix it in thoroughly so everything is evenly distributed.
- Bring the soup to a gentle boil.
- Lower the heat to a simmer and cover the pot with a vented lid. Let it cook for 20-25 minutes, or until the cabbage is perfectly tender.
- Give the soup a quick taste and add a little extra salt and pepper if you feel it needs it.
- WHILE THE SOUP SIMMERS: Separately, prepare the rice according to package directions and set aside.1 Cup White Rice
- TO SERVE: Ladle the warm soup into bowls and top each one with a generous scoop of the cooked rice. Season with salt and pepper to taste.
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FAQ'S FOR THIS VEGAN CABBAGE SOUP RECIPE
1. Can I cook the rice directly in the soup?
It is definitely tempting to save a pot, but cooking the rice separately is the secret to a great texture. This prevents the rice from absorbing too much broth and becoming mushy, ensuring each bowl stays perfectly balanced even if you have leftovers.
2. Is there a specific vegan ground beef you recommend?
You can use any plant-based crumble that you personally enjoy! Most frozen or refrigerated varieties work beautifully here. Just be sure to break it up well as it browns so it mimics that traditional “stuffed” texture in every spoonful.
3. Can I substitute the vegan ground beef for something else?
Absolutely! If you prefer a whole-food option, brown lentils, crumbled tempeh, or even finely chopped mushrooms work beautifully in this base. Just keep in mind that if you use dry lentils, you may need to add a bit more broth and increase the simmer time until they are tender.
4.How should I store the leftovers?
If you have extra soup, store it in an airtight container in the fridge for up to 4-5 days. For the best experience, keep your leftover rice in a separate container and only combine them right before you are ready to reheat and eat.
