Vegetarian Cabbage Soup -

5 from 2 votes

Vegetarian Cabbage Soup

A vegetarian and vegan soup packed with whole grain brown rice and tender cabbage.

Prep Time10

Cook Time30

Total Time40

Course: Soup

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 155kcal

In a soup pot or dutch oven, heat the 2 tablespoons olive oil over medium heat. Add the 1 medium yellow onion and garlic and cook until soft, about 3 minutes. Stir in the 4 cloves garlic and 2 carrots and cook for about 1 minute. Add the 1 medium head green cabbage and cook until softened, about 6 minutes.
Add the 4-5 vegetable broth and the ½ cup brown rice. Bring to a low boil, then reduce to a simmer and cook until the rice is tender. Stir in the 1 15-ounce can chickpeas and season with salt and pepper to taste.

Use cooked rice. This is a great soup for using up leftovers! Or, if you are making rice for another meal that week, set some aside to stir into this soup. You'll need about 1 cup of cooked rice.
Omit the rice. For a lighter soup, feel free to leave out the rice. Or, if you have leftover rice from another meal, set a bit aside so you can decide in the moment if you want some. Place a few spoonfuls of rice in the bottom of a bowl, then ladle the hot soup over it.
Other beans. Feel free to use other beans, like white beans, here.
Add more veggies. Turn this into a more vegetable-rounded soup with chopped spinach or kale, frozen corn for a bit of crunch, chopped zucchini ...
Try red cabbage. For a twist, swap red (purple) cabbage. Note that purple cabbage is a bit tougher than green cabbage due to its lower water content, so you may need to cook it a little bit longer, and it will retain more texture.