Vegan Cabbage Soup
This hearty Vegan Cabbage Soup brings all the nostalgic, comforting flavors of a classic stuffed cabbage roll into one easy, vegan unstuffed cabbage soup. 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.
Print TRADITIONAL Recipe
Servings: 5
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.