Vegan Cozy Cabbage Bean Soup
This hearty, soul-warming soup is exactly the kind of bowl you want on a cold night — deeply savory, packed with vegetables, and satisfying enough to make you forget it's entirely plant-based. Creamy white beans and tender cabbage do the heavy lifting here, giving the broth real body and substance without any dairy or meat in sight. A generous hit of smoked paprika, cumin, and dried thyme builds layers of flavor that taste like the soup has been simmering all day, even though it comes together in under an hour. The splash of apple cider vinegar stirred in at the end is a small but brilliant move — it brightens everything and keeps the flavors from feeling flat. With six servings per pot, this is a fantastic recipe to make on a Sunday and lean on all week for lunches or easy dinners. A handful of fresh parsley on top adds a pop of color and freshness that makes each bowl feel a little more special.
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Learn more →Ingredients
6 servings
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and sliced into ¼-inch rounds
- 3 stalks celery, sliced
- 4 cloves garlic, minced
- 1 ½ tsp smoked paprika
- 1 tsp dried thyme
- ½ tsp ground cumin
- ¼ tsp red pepper flakes
- 1 can (14.5 oz) diced tomatoes
- 2 cans (15 oz each) white beans, drained and rinsed
- 6 cups vegetable broth
- ½ medium head green cabbage, cored and chopped into 1-inch pieces (about 5 cups)
- 1 tbsp apple cider vinegar
- salt and pepper, to taste
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent, about 6–8 minutes.
- 2
Add the garlic, smoked paprika, dried thyme, cumin, and red pepper flakes and cook, stirring constantly, until fragrant, about 1 minute.
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