Smoky Cabbage Soup
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This Smoky Cabbage Soup is a healthy blend of tender cabbage, pinto beans & soy chorizo. Plant-based soup that is easy & delicious.
This Smoky Cabbage Soup is great when you want something low carb that is still packed with veggies & plant protein. We get a smoky flavor by using soy chorizo – one of my favorite ingredients! And the plant protein comes from pinto beans. This a tasty soup that gets better the longer it sits!
Here’s what you need
Ingredients
- avocado oil
- soy chorizo
- yellow onion
- carrots
- celery
- garlic
- smoked paprika
- cumin
- chili powder
- pepper
- green cabbage
- fire roasted tomatoes
- broth – I used vegan chicken broth
- pinto beans
- lime juice
- cilantro
Equipment
All you need for this recipe is a big stock pot!
Steps
Step 1: Prep
You want to get everything prepped ahead of time so you can move quickly as you add things to the pot. So, chop your veggies and crack your cans open.
Next, we want to brown the soy chorizo. You can find soy chorizo (or “soyrizo”) at most grocery stores in the vegan section!
Heat the oil in a stock pot over medium heat. Add the crumbled soy chorizo and cook for 3-5 minutes, or until it starts to crisp up.
Step 2: Bring it Together
Add the onion, carrots, celery, garlic & dry spices. Cook down for 3 minutes, stirring frequently. Add in the cabbage & tomatoes and cook for another 5 minutes, or until the cabbage has started wilting.
Pour in the broth & pinto beans and bring to a boil. Lower the heat and simmer for 10-20 minutes, or until the veggies are super tender. Add the lime juice & cilantro. Be sure to taste and adjust the seasonings if needed.
Step 3: Serve
Now all that is left is serving this soup up! I like to add some toppings to mine – because, we always add toppings to our soup at TSV!
I kept things simple and just served this with some extra cilantro and lime wedges on the side. But it would also be great with avocado, vegan yogurt, hot sauce, or tortilla chips!
This soup is great the first day and even better the next! You’re going to love it.
Tips & Tricks
If you want to freeze this, let the soup cool completely before transferring to a freezer-safe container.
Feel free to add extra veggies to this or switch up the type of beans you add!
Need more recipe inspo? Check these out:
Smoky Cabbage Soup
Ingredients
- 2 tablespoons avocado oil
- 6 ounces soy chorizo crumbled
- 1 small yellow onion diced
- 1 cup carrots diced
- 1 cup celery diced
- 3 cloves garlic diced
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon pepper
- 1/2 head green cabbage chopped
- 1 15-ounce can diced fire roasted tomatoes
- 4 cups broth I used vegan chicken broth
- 1 15-ounce can pinto beans drained & rinsed
- 1 lime juiced, plus more for serving
- 2 tablespoons cilantro chopped, plus more for serving
Equipment
Instructions
- Heat the oil in a stock pot over medium heat. Add the crumbled soy chorizo and cook for 3-5 minutes, or until it starts to crisp up.
- Add the onion, carrots, celery, garlic & dry spices. Cook down for 3 minutes, stirring frequently. Add in the cabbage & tomatoes and cook for another 5 minutes, or until the cabbage has started wilting.
- Pour in the broth & pinto beans and bring to a boil. Lower the heat and simmer for 10-20 minutes, or until the veggies are super tender. Add the lime juice & cilantro. Taste and adjust the seasonings if needed.
- Serve hot with more cilantro on top and lime wedges on the side.
Video
Notes
- If you want to freeze this, let the soup cool completely before transferring to a freezer-safe container.
- Feel free to add extra veggies to this or switch up the type of beans you add!
Made this soup a couple of times and we love it!! All of your recipes are delicious. We’re not even vegans!
THIS IS OUR NEW FAVORITE SOUP and I’m not even Vegan!
We really loved this! I think that the next time, I’ll put in all of the Trader Joe’s chorizo, since it comes in 12 oz. The flavors and textures were beautiful together 🙂 I’m going to try the White Bean & Chorizo next!
This is a very delicious, healthy and easy meal. The ingredients are simple and many were growing in my garden. I added some French lentils to give it an extra protein boost. I will be enjoying this for a couple meals. Thanks!
Thank you so much for the recipe! I really enjoyed the soup! I had to make a few tweaks as a result of limited ingredients that I had on hand. I used regular diced tomatoes instead of fire roasted; I used jalapeños instead of green peppers; and cannellini beans instead of pinto beans. I also ended up using the entire bag (10 oz) of MorningStar soy chorizo crumbles because I liked them so much! I only used 3 cups of broth because I wanted a thicker soup. Overall, a really great recipe with a completely different flavor than what I usually make.