Hearty Vegan Red Cabbage Soup Recipe

Introduction

This red cabbage soup is sweet, tangy, and packed with vibrant veggies like red cabbage, carrots, and onions. It’s a colorful, hearty, and flavorful vegan soup that’s perfect for quick weeknight dinners. Plus, it’s gluten-free and easy to make with simple pantry staples.

Ingredients

• ¼ cup olive oil
• 1 yellow onion, diced
• 2 tsp minced garlic
• 4 cups thinly sliced red cabbage
• 2 cups diced yellow potatoes
• 1 cup sliced carrots
• 1 cup sliced celery
• 1 tbsp Dijon mustard
• 1–1¼ tsp salt
• ¼ tsp ground black pepper
• 1 tbsp apple cider vinegar
• 6 cups vegetable broth
• 2 tbsp all-purpose flour
• 2 tbsp chopped fresh dill
• 1 can (15 ounces) navy beans, drained and rinsed

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic and cook for about 5 minutes until softened.
2. Step 2: Add the sliced red cabbage, diced potatoes, carrots, celery, Dijon mustard, 1 teaspoon of salt, and black pepper. Cook for 5–7 minutes until the vegetables begin to soften.
3. Step 3: Set aside ¼ cup of the vegetable broth. Pour the remaining broth into the pot along with the apple cider vinegar. Bring the mixture to a boil, then reduce heat and simmer covered for 20 minutes.
4. Step 4: In a small bowl, mix the reserved broth with the flour until smooth. Stir this mixture into the soup to help thicken it.
5. Step 5: Add the drained navy beans and chopped fresh dill. Continue cooking for another 10–15 minutes until the soup is slightly thickened and all flavors are combined.
6. Step 6: Serve the soup hot and enjoy your flavorful red cabbage soup!

Tips & Variations

• Try substituting navy beans with cannellini, great northern, lima beans, or chickpeas for a different texture and flavor.
• If you need a gluten-free option, use gluten-free flour instead of all-purpose flour.
• For extra flavor, add a bay leaf during the simmering step and remove before serving.
• Adjust the vinegar amount to your taste if you prefer it more or less tangy.

Storage

Let the soup cool completely before transferring to a sealed container. Store it in the refrigerator for up to 5 days. Reheat gently on the stove until warm. For longer storage, freeze the cooled soup in a freezer-safe container for up to 6 months. Thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cabbage for this soup?

Yes, you can substitute red cabbage with green cabbage, but keep in mind the color and slightly different taste will change. Red cabbage gives the soup a vibrant hue and sweet flavor.

Is this soup suitable for meal prep?

Absolutely! This soup stores well in the fridge and freezes nicely, making it ideal for meal prep or quick lunches throughout the week.

Hearty Vegan Red Cabbage Soup Recipe

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★★★★★

4.9 from 137 reviews

• Author: Harper
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Diet: Vegan

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Description

This Hearty Red Cabbage Soup is a vibrant and flavorful vegan and gluten-free dish made with red cabbage, yellow potatoes, carrots, celery, and navy beans, enhanced with Dijon mustard and apple cider vinegar. Perfect for a quick, filling weeknight dinner, it combines sweet, tangy, and savory notes in a wholesome veggie stew.

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Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• ¼ cup Olive oil
• 1 Yellow onion, diced
• 2 tsp Minced garlic
• 4 cups Red cabbage, thinly sliced
• 2 cups Yellow potatoes, diced
• 1 cup Carrots, sliced
• 1 cup Celery, sliced

Seasonings and Others

• 1 tbsp Dijon mustard
• 1–1 ¼ tsp Salt
• ¼ tsp Ground black pepper
• 1 tbsp Apple cider vinegar
• 6 cups Vegetable broth
• 2 tbsp All-purpose flour (or gluten-free flour for gluten-free option)
• 2 tbsp Fresh dill, chopped
• 1 can (15 ounces) Navy beans, drained and rinsed

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Instructions

1. Sauté aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, cooking for about 5 minutes until softened and fragrant.
2. Add vegetables and seasonings: Stir in red cabbage, diced potatoes, sliced carrots, celery, Dijon mustard, 1 teaspoon of salt, and ground black pepper. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften.
3. Prepare broth: Set aside ¼ cup of vegetable broth separately. Pour the remaining broth into the pot along with the apple cider vinegar. Bring the mixture to a boil, then reduce heat to simmer. Cover and cook for 20 minutes until veggies are tender.
4. Thicken soup: In a small bowl, whisk the reserved ¼ cup broth with flour until smooth to create a slurry. Gradually stir this mixture into the soup to thicken it, mixing thoroughly.
5. Add beans and herbs: Incorporate the drained navy beans and chopped fresh dill into the soup. Continue to cook uncovered for another 10-15 minutes until the soup thickens slightly and flavors meld.
6. Serve: Ladle the hot soup into bowls and enjoy the comforting and nutritious Red Cabbage Soup.

Notes

• Allow the soup to cool completely before storing in a sealed container in the refrigerator for up to 5 days. Reheat gently on the stove before serving.
• For freezing, make sure the soup is fully cooled, then store it in a freezer-safe container for up to 6 months. Thaw overnight in the fridge before reheating.
• While navy beans are recommended, you can substitute with cannellini, great northern, lima beans, or chickpeas as alternatives.
• To keep this recipe gluten-free, use gluten-free flour instead of regular all-purpose flour for thickening.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: Red cabbage soup, vegan cabbage soup, healthy vegetable soup, gluten-free soup, hearty cabbage stew, navy bean soup, quick weeknight dinner