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Vegan Cabbage Soup

Total Time

Prep: 15 min. Cook: 6 hours


10 servings (2-1/2 quarts)

Comforting soups that simmer all day long are staples on cool, busy days. For a heartier version, stir in canned beans, such as cannellini or navy. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Vegan Cabbage Soup Recipe photo by Taste of Home


  • 4 cups vegetable stock
  • 1 can (14 ounces) Italian diced tomatoes
  • 1 can (6 ounces) tomato paste
  • 1 small head cabbage (about 1-1/2 pounds), shredded
  • 4 celery ribs, chopped
  • 2 large carrots, chopped
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon salt
  • Fresh basil, optional


  1. In a 5- or 6-qt. slow cooker, whisk together stock, diced tomatoes and tomato paste. Stir in vegetables, garlic, Italian seasoning and salt. Cook, covered, on low until vegetables are tender, 6-8 hours. If desired, top each serving with fresh basil.

Nutrition Facts

1 cup: 110 calories, 0 fat (0 saturated fat), 0 cholesterol, 866mg sodium, 24g carbohydrate (13g sugars, 6g fiber), 4g protein.

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