This nourishing and wholesome vegetable cabbage soup recipe is so delicious! Packed with hearty and filling cabbage, aromatics, and plant-based meatless crumbles. Pair it with your favorite crusty bread for a perfect cozy meal.

cabbage soup in small white bowl on purple surface

Hey friends, hey! The temps in Florida are starting to simmer down, I’m talking down to the 80’s and even 70’s, y’all. This is glorious for us folks in the sunshine state, yes indeed. I’m knee-deep in all the cozy soup/stew recipes and cannot wait to share them all with ya this fall season. It’s been a while since I’ve shared a plant-based or meat-free recipe and I’m excited to chat about this one.

As someone who is not vegan nor vegetarian, I do love incorporating more meatless recipes into my daily rotation. I’m obsessed with this cabbage soup recipe. Over here, we have meatless Monday’s and other days where I plan for cooking more plant forward goodness. There is a variety of meatless brand options out there and I’ve found one that I really enjoy and think you will as well.

Thanks, Plant Boss®, For Sponsoring This Post

DISCLOSURE: This post is sponsored by Plant Boss® who I’m so excited to partner with; all thoughts expressed here are my own. Plant Boss produces shelf-stable meatless crumbles sourced from organic yellow peas which provides a wealth of protein. Their meatless crumbles are organic, vegan, soy-free, non-GMO, and gluten-free. In addition, they have a nice variety of products.

large white pot with silver ladle filled with cabbage soup

This includes Plant Taco which highlights bold flavors like Mild, Pico de Gallo, and Southwest. And then there’s the Unseasoned and All Purpose plant crumbles. We’re using their all purpose crumbles in this here cabbage soup recipe.

How to use their crumbles? All you do is mix with water and then simmer for 15-20 minutes- that’s it! Their products are at major retailers nationwide in the nonperishables aisle (by the mac and cheese)- or you can purchase them online at the Co-Op Market and on Amazon.

⇢ Follow Plant Boss on IG for more tasty plant-based recipes, too! 🌱

Best-Ever Cabbage Soup Recipe

This soup recipe is so extra hearty and filling– it’s loaded with veggies and aromatics and packed with protein thanks to the addition of those meatless crumbles. Everything comes together so easy as well. You can serve up this soup as an appetizer or as a main entree with some crusty buttered bread on the side (my favorite!), delish. The overall variety of flavors are so delicious.

plant boss meatless crumbles in large white cast iron skillet with wooden utensil

What You’ll Need For This Recipe

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

  • butter: to sauté the veggies, plant-based or dairy.
  • aromatics: onion, fresh thyme, garlic, celery, and carrots.
  • green cabbage: the star of the show, so filling!
  • spices: salt, pepper, curry powder.
  • fire roasted tomatoes: adds bold flavor.
  • apple cider vinegar: provides balance among the other ingredients.
  • broth: feel free to use vegetable or chicken broth.
  • meatless crumbles: adds extra heartiness and lots of protein!

⇢ One of the things I love about this cabbage soup is how flexible the recipe really is. This means that you can strictly use all plant-based ingredients or dairy/animal products. This recipe welcomes all diets, whether you are solely vegan or just looking to eat less meat, get into this deliciousness!

& if you’re looking for more cozy-inspired + warming recipes to enjoy this season; don’t miss my roasted butternut squash soup, this zuppa toscana soup, or this braised collard greens with potatoes and chickpeas.

cabbage soup in three small white bowls with plant boss packet on the side

How To Make Cabbage Soup

(Note: please see the recipe card directly below for the complete written instructions.)

  1. Sauté the onion. Melt the butter and then cook the onion.
  2. Cook the thyme + garlic. Add both of these in and cook until fragrant.
  3. Add the veggies. Toss in the celery, carrots, and then the cabbage.
  4. Season. Sprinkle in the salt, pepper, and curry powder.
  5. Pour in the liquids. Add in the tomatoes, vinegar, and broth and simmer.
  6. Prep the meatless crumbles. While the soup simmers, make the meatless crumbles according to the package directions: mix with water (to hydrate) and then simmer the crumbles on the stove for 15-20 minutes.
  7. Add the crumbles. Toss the meatless crumbles into the soup pot and stir together to fully combine. Then remove the pot from heat.
  8. Serve! Ladle your soup into bowls and serve immediately. Enjoy!

Cabbage Soup Variations + Add-Ons

⇢ This soup is the ultimate kind of soup to put your spin on! Feel free to add in even more veggies like corn, green beans, or bell peppers. Enjoy leafy greens? Cool. Toss in some fresh spinach or kale near the end of cooking, too!

What To Serve With Cabbage Soup

We love serving this one with some crusty, toasted baguette slices, buttered up! You can also serve this cabbage soup with grilled cheese sandwiches, a nice side salad, garlic knots/bread, or my loaded olive cheese bread, swoon ♡

Storing and Reheating Soup

This cabbage soup recipe will keep stored inside of an airtight container in the fridge for 3-4 days. Additionally, you can freeze this soup to last for up to 2 months. Just allow the soup to cool completely before freezing. To reheat from the fridge, simply microwave or reheat on the stove. When reheating from the freezer, allow the soup to thaw out completely before reheating.

black hand with spoonful of cabbage soup in white bowl

…So very excited to see y’all make this cozy cabbage soup recipe! ♡🤟🏾

Print
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cabbage soup in small white bowl on purple surface

Best Cabbage Soup Recipe

  • Author: Quin Liburd
  • Prep Time: 15m
  • Cook Time: 45m
  • Total Time: 1 hr
  • Yield: 6 1x
  • Category: Appetizer, Entree
  • Cuisine: American

Description

This nourishing and wholesome vegetable cabbage soup recipe is so delicious! Packed with hearty and filling cabbage, aromatics, and plant-based meatless crumbles. Pair it with your favorite crusty bread for a perfect cozy meal.


Ingredients

Scale
  • 2 tablespoons unsalted butter, plant-based or dairy
  • 1 small white onion, finely chopped
  • 2 teaspoons fresh thyme, de-stemmed
  • 1 teaspoon garlic paste or 2 cloves of garlic, finely minced
  • 3 celery hearts, chopped
  • 3 medium carrots, chopped
  • 1 pound green cabbage, roughly chopped into pieces
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon curry powder
  • 1 (14.5 ounce) canned fire roasted tomatoes
  • 1 tablespoon apple cider vinegar
  • 4 cups (32 ounces) vegetable broth or chicken broth
  • 1 packet (3.35 ounce) Plant Boss All-Purpose Plant Crumbles, cooked

Instructions

  1. In a large dutch oven or stock pot, melt the butter over medium-high heat. Once the butter is sizzling, add in the onions and cook together, while stirring, until softened and translucent- about 2-3 minutes. Toss in the fresh thyme and continue cooking together.
  2. Stir in the garlic and cook until fragrant, about 1-2 minutes. Then add in the chopped celery and carrots, and cook together until lightly softened, about 3-4 minutes. Add in the chopped cabbage and continue cooking together until the cabbage softens a bit. Season the mixture with salt, pepper, and curry powder.
  3. Pour in the fire roasted tomatoes, vinegar, and broth; use a wooden utensil to stir everything together, scraping up any bits on the bottom of the pot. Cover the pot with a lid, reduce the heat to medium-low, and allow the soup to simmer together for 20 minutes.
  4. While the soup simmers, on another stovetop burner, prepare the Plant Boss All-Purpose Plant Crumbles as directed on the packet.
  5. Add the plant crumbles directly into the soup pot and stir together to fully combine. Then remove the soup from heat.
  6. Serve the soup warm with crusty bread, if desired. Enjoy!

Notes

  1. Please read the blog post in its entirety for more tips + tricks.
  2. This cabbage soup recipe will keep stored inside of an airtight container in the fridge for 3-4 days. You can freeze this soup to last for up to 2 months.

Keywords: cabbage soup recipe, vegetable cabbage soup, vegan soup, vegetarian soup