Hearty Cabbage Soup Recipe (Vegan)

GFGluten Free

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This hearty Cabbage Soup is loaded with Green Cabbage, Carrots, Yellow Potatoes, and a flavorful broth! A cozy plant-based soup for a chilly day.

Sometimes I get odd food cravings, and I’ve been craving a hearty bowl of Cabbage Soup for the last several weeks. Not the most “normal” food craving for me (Chocolate and Sweet Potatoes are much higher up on that list), but a delicious one nonetheless!

If you haven’t had Cabbage Soup before, you’re in for a treat. Think flavorful brothlarge chunks of veggies, and lots of yummy spices, all infused into one cozy bowl. Not only is this soup oh so satisfying, but it’s so easy to make too!

ingredients for cabbage soup on long tan wooden cutting board

I love Cabbage Soup because it’s made of humble, healthy, and budget-friendly ingredients, but never falls short on flavor. The smell of Garlic, Onions, and Celery mingling together in that pot gets me every dang time. After you sauté your base veggies, we’ll toss in some Green Cabbage, Yellow Potatoes, and Fire Roasted Tomatoes. That’s pretty much it! Bring everything to a boil, let it simmer, and serve nice and warm.

close up photo of finished cabbage soup in silver pot with round wooden spoon

This soup is a bit untraditional in two regards. First, I decided to add Potatoes. I love Cabbage Soup, but I am not about to go on some crazy (calorie deficient) soup-only diet. The large chunks of Potatoes really help to bulk this meal up and make it satiating. Besides, who doesn’t love a good piece of soft, creamy Potato in their soup? That’s was definitely my favorite part growing up.

I also decided to add some toasted Caraway Seeds to this recipe. You can leave them out if you wish, but I think they compliment the Cabbage flavor well. They pair well in sauerkraut, and I think they go together well in this too 😉

pot of cabbage soup next to two white speckled bowls of soup and topped with black pepper

A Few Final Thoughts:

  • I opted to use Fire-Roasted Crushed Tomatoes for this recipe as they have greater depth of flavor. Regular Tomatoes will work in a pinch, but try to find them if you can!
  • If you want to “bulk” this soup up even more, I would suggest adding extra Potatoes or some Beans for extra plant protein!
  • Go heavy on the Black Pepper here – it adds a lot of flavor and really helps to round the soup out.

If you’re looking for more Cozy Soup recipes, you’ll also love this Sweet Potato & Kale Soup and this Smoky Black-Eyed Pea Soup with Quinoa!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂


Hearty Cabbage Soup

This hearty Cabbage Soup is loaded with Green Cabbage, Carrots, Yellow Potatoes, and a flavorful broth! A cozy plant-based soup for a chilly day. 

  • Author: Caitlin Shoemaker
  • Prep Time: 10 Minutes
  • Cook Time: 25 Minutes
  • Total Time: 35 minutes
  • Yield: 4-6 Servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American


  • 1 small Yellow Onion, diced
  • 2 ribs of Celery, chopped
  • 4 Carrots, peeled and chopped
  • 3 cloves Garlic
  • 2 cups Gold Potatoes, diced
  • 1 small head Green Cabbage, roughly chopped
  • 1 14.5 oz can Fire Roasted Crushed Tomatoes
  • 8 cups Vegetable Broth* 
  • ½ tsp Black Pepper, plus more to taste
  • ½ tsp Fresh Thyme, finely chopped
  • ½ tsp Caraway (Optional)


  1. Toast Caraway seeds over medium heat for 60-90 seconds, until fragrant.
  2. Add Onion, Celery, Carrot, and splash of water or oil. Cook over medium heat until translucent, about 5 minutes
  3. Add the Garlic, Thyme, and Black Pepper to the pot and sauté for an additional 1-2 minutes, until the Garlic is fragrant.
  4. Raise the heat to high, then add the Gold Potatoes, Tomatoes, and Vegetable Broth to the pot, then stir well. Finally, add the chopped Cabbage to the pot and use your spoon to “press” everything down – the soup will be very thick at first, but the Cabbage will cook down and release more liquid.
  5. Once everything comes to a simmer, reduce the heat to medium-low and cook for an additional 10-15 minutes. Serve warm.


  • I like to use this Vegetable Bouillon to make my own low-sodium veggie broth! If you are not using low-sodium Broth, I would suggest doing a 50-50 mix of Broth and Water, or the soup may be too salty.

Keywords: vegan cabbage soup, cabbage soup with potatoes, budget friendly vegan soup, tasty vegan soup, cabbage soup recipe

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About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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  1. I’ve made this twice now and I will continue to make it! It is delicious and healthy! Thank you for the recipe!

  2. Such a hearty and filling soup, has become a favorite in our household! It is crazy how much cabbage you can get in this soup. Added a little red pepper for some extra spice. Thanks for sharing, will keep this on the rotation for many winters to come!

  3. Love it! So good that I’ve made it nearly once a week for a few months. Having the chunky potatoes makes it super hearty and filling.

  4. So easy and basic, but you would it know that bu it’s taste!
    This was truly delicious!

    I skipped the caraway tho ????…. Didn’t have any.

    1. Happy that you liked it! No worries about having to leave out something – not all ingredients are just laying around, especially right now!

  5. Favorite soup recipe. My 15 year old son even said he felt like there was meat in it because of the potatoes. It has just the right spice/heat level. Definitely a comfort food.

  6. I have made this for years…soooo good! Only thing I do different is use regular stewed tomatoes and V8 spicy hot juice instead of vegetable broth. Gives it great flavor!

  7. My mother in law made the best “thinny thin” cabbage soup ever….. didn’t share before she died and I have tried to fine a good one ever since….this is great! I did add a few more goodies because more is better ???? I did add sliced okra, mushrooms, grated ginger, a couple shakes of turmeric some diced hallow is and a squirt of siraccha….eating this until the pot runs dry! Thanks for the recipe ❤️

      1. In the Crock Pot, this cabbage soup will take about 8 hours on low or 4 hours on high.

    1. Hey! We don’t calculate the calories for the recipes, however there are some good online resources and calculators available online that you can use!

    1. Hi there! We don’t calculate the calories for the recipes but there are some online calculators available where you can drop in the portions and ingredients.

  8. I made this soup tonight. I didn’t have tomatoes or caraway seeds, so I left them out, but it still turned out good. I also used dried thyme instead of fresh and purple cabbage, because that’s what I had at home. I used about half teaspoon dried thyme and added a bit extra pepper. I’m sure it would have been even better had I stuck to the actual recipe, but I really enjoyed it on a cool late summer night! Looking forward to eating leftovers of it the next few days. Thanks for the recipe.

    1. Totally can stand behind using what you’ve got on hand! Thanks for sharing what you used and glad you liked it!

  9. simple, ezpz, inexpensive and most importantly delicious!! You are making it so much easier for me to make meals that my non vegan family members will happily eat without missing the meat/dairy. Thank you so much.

  10. Yes 😀 This is just what I’ve been craving lately, without even knowing it :3 I looove potatoes in soup, an essential “addition” in my mind 🙂 Thank you for sharing, I’ll be sure to try it soon 🙂 I’m just about to finish up the recipe for my favourite red lentil soup so that’s coming soon, but this sounds like it could be a new one :3

    1. Thank you for this recipe! It’s so delicious, cozy, comforting and the perfect way to welcome fall. I’ll be making this a staple. I omitted the Caraway seeds and the potatoes and it was amazing. Thank you again!