Meatless Monday: Fat Free Vegan Cabbage Soup

Today I have a really healthy and easy recipe for you, especially if you’re interested in losing some weight, feeling better and eating more home cooked food. It’s a delicious spin on cabbage soup.

Fat Free Vegan Cabbage Soup Recipe
Serves 8


2 medium sweet onions, diced (like Vidalia)
5 cloves of garlic, minced
10 oz.(283 g) package of mushrooms, sliced
2 tsp fresh thyme (or 1 tsp dried)
6 large stalks of celery, leaves removed and sliced
4 large carrots, peeled and sliced
1/2 head of green cabbage, shredded
2 (16oz) cans of fire roasted diced tomatoes (Muir Glen Organics)
10 cups of low sodium vegetable broth
Salt and pepper to taste


1. Sauté onions, garlic and mushrooms in 2-3 cups of vegetable broth for 5-6 minutes until the onions are tender. (Mushrooms take longer to cook than the rest of the veggies, so we’re cooking them first.)

2. Add the rest of the vegetables, the thyme, the canned tomatoes, and the vegetable broth

3. Cook the vegetables over medium heat for 30-40 minutes or low heat for 1.5-2 hours until the vegetables are tender.

4. Season to taste with salt and pepper. Add a little cayenne or chili pepper if you like the soup spicy. If you like your soup a little thinner you can add a little more vegetable broth or water if desired. But don’t add too much or you will dilute the flavor.

5. Serve!

Original recipe by Veronica Grace, The Low-Fat Vegan Chef


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