Name: Spicy Vegetarian Cabbage Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Ingredients: 1 tablespoon olive oil; 1 medium white onion, peeled and diced; 6 cloves garlic, peeled and minced; 6 cups vegetable stock; 2 medium carrots, diced; 1 stalk celery, diced; 1 pound Yukon gold potatoes, diced; 2 (10-ounce) cans fire-roasted diced tomatoes and green chiles (or simply fire-roasted tomatoes, for a milder soup); 1 (15-ounce) jar roasted red peppers, drained and chopped; 1 (15-ounce) can Great Northern beans, rinsed and drained; 1 small green cabbage, roughly chopped; 1 1/2 teaspoons ground cumin; 1/2 teaspoon crushed red pepper flakes (or more/less, to taste); 2 handfuls baby spinach or kale; Kosher salt and freshly-cracked black pepper, to taste; optional toppings: chopped fresh cilantro or parsley

Description

This Spicy Vegetarian Cabbage Soup recipe is chock-full of healthy veggies, it’s naturally vegan and gluten-free, and so hearty and delicious! See notes above for possible variations, including how to make the soup more spicy or mild.

Ingredients

Scale

1 tablespoon olive oil
1 medium white onion, peeled and diced
6 cloves garlic, peeled and minced
6 cups vegetable stock
2 medium carrots, diced
1 stalk celery, diced
1 pound Yukon gold potatoes, diced
2 (10-ounce) cans fire-roasted diced tomatoes and green chiles (or simply fire-roasted tomatoes, for a milder soup)
1 (15-ounce) jar roasted red peppers, drained and chopped
1 (15-ounce) can Great Northern beans, rinsed and drained
1 small green cabbage, roughly chopped
1 1/2 teaspoons ground cumin
1/2 teaspoon crushed red pepper flakes (or more/less, to taste)
2 handfuls baby spinach or kale
Kosher salt and freshly-cracked black pepper, to taste
optional toppings: chopped fresh cilantro or parsley

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Instructions

Heat oil in a large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until softened. Stir in garlic and sauté for 1-2 more minutes, stirring occasionally, until fragrant.
Add in the vegetable stock, carrots, celery, potatoes, tomatoes and green chiles, roasted red peppers, beans, cabbage, cumin, crushed red pepper flakes, and stir to combine. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover, and cook for 20-30 minutes, until the vegetables are tender.
Stir in the greens until combined. Then taste and season the soup with salt and pepper as needed.
Serve warm, garnished with toppings if desired.

Notes

Crockpot Cabbage Soup Instructions:

Add onion, garlic, vegetable stock, carrots, celery, potatoes, tomatoes and green chiles, roasted red peppers, beans, cabbage, cumin, and crushed red pepper flakes to the bowl of a large (6-quart) slow cooker. Stir to combine.
Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the vegetables are tender.
Stir in the greens until combined. Then taste and season the soup with salt and pepper as needed.
Serve warm, garnished with toppings if desired.

Instant Pot Cabbage Soup Instructions:

Press the “Sauté” button on your Instant Pot. Add oil. Then once it is heated and shimmering, add onion and sauté for 5 minutes, stirring occasionally, until softened. Stir in garlic and sauté for 1-2 more minutes, stirring occasionally, until fragrant. Press “Cancel” to turn off the heat.
Add in the vegetable stock, carrots, celery, potatoes, tomatoes and green chiles, roasted red peppers, beans, cabbage, cumin, crushed red pepper flakes, and stir to combine. Close lid securely and set vent to “Sealing”. Press “Manual”, then press “Pressure” until the light on “High Pressure” lights up, then adjust the +/- buttons until time reads 25 minutes. Cook. Then very carefully, turn the vent to “Venting” for quick release, and wait until all of the steam has released and the valve has dropped. Remove lid.
Stir in the greens until combined. Then taste and season the soup with salt and pepper as needed.
Serve warm, garnished with toppings if desired.