I love that it’s such an easy recipe to make (in just one pot, too), yet it’s packed with fresh vegetables and lots of flavor. It’s naturally vegan, so it’s the perfect option for meatless Mondays, vegan January, or if you want a satisfying plant-based meal. Simmer the base of the soup: Heat the olive oil in a large, heavy-bottom pot over medium heat. Then add the onions, celery, carrots, salt, and black pepper and sauté them, stirring occasionally, for 5-10 minutes or until the veggies have softened and the onion has become translucent. Next, stir in the garlic and thyme and cook for 1 minute until fragrant. Simmer the cabbage soup: Pour the crushed tomatoes and vegetable broth and stir to combine. Then add the potatoes and cabbage and simmer, covered, for about 20 minutes. Finish cooking the cabbage soup: Add the beans, cover the pot again, and let the soup simmer for another 5-10 minutes. During this time, the beans will warm through and soften, and the rest of the veggies will finish cooking. After a few minutes, check for doneness by squishing a potato cube with a fork—it should be soft and cooked through. If needed, cook the soup for a few more minutes. Finally, remove the cabbage soup from the heat and add lemon juice and fresh parsley if desired. You can also adjust any of the seasonings to your taste. Then, you are ready to serve it paired with crusty bread or homemade croutons. If you try this cabbage soup recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
