Hearty Vegan Cabbage and Potato Soup

March 1, 2015

Here’s a little something to warm the mind, body, and soul.  I can remember as a child when my grandparents, who lived in Germany for many years, would make cabbage soup in the winter and it was absolutely delicious.   I’ve been looking for a good vegan recipe for this winter classic, and I think I’ve found one that works wonders.  Top with a little vegan cream and vegan parmesean if you want to add a little extra umph to the recipe.  Deeeeelish!


  • 1 Tablespoon
    Olive oil
  • Big pinch of salt
  • 1/2 Pound
    Potatoes (Skin on 1/4 inch chunks)
  • 4
    Garlic cloves chopped
  • 1/2
    Yellow onion (thinly sliced)
  • 5 Cups
    Veggie Stock
  • 1 1/2 Cup
    White beans (pre-cooked)
  • 1/2
    Medium cabbage (cored and sliced to 1/4 inch ribbons)
  • Extra virgin olive oil to drizzle


  1. Heat the olive oil in a large soup pot over medium-high heat. Stir in the salt and potatoes. Cover and cook until they are a bit tender and starting to brown a bit, about 5 minutes - it's o.k. to uncover to stir a couple times.

  2. Stir in the garlic and onion and cook for another minute or two.

  3. Add the stock and the beans and bring the pot to a simmer. Stir in the cabbage and cook for a few more minutes, until the cabbage softens up.

  4. Now adjust the seasoning - I like to add plenty of fresh black pepper and salt, but it also never hurts to add some fresh thyme if you have the means.

  5. Taste and add more salt if needed, the amount of salt you will need to add will depend on how salty your stock is. If you buy it already made, chances are, it contains a fair bit of salt already!

  6. After you've perfected your soup's taste, all that is left is to slice up some yummy bread, pour yourself a bowl of soup, and chow down!


  1. Donna McFarland


    Great rustic,nutritious& budget minded recipe! I added a bit of liquid smoke for flavor& nutritional yeast… wonderful! Thank you!

Add a review