Cabbage soup in a dutch oven

Lazy Cabbage and Black Lentil Soup

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If you’ve read my post about building a balanced vegan diet, you know I try to include cruciferous vegetables every day. Cabbage is one of my favorites and cabbage soup is a great way to incorporate it. It is so healthy and tasty. I make it a little different every time depending on what I have on hand.

This version was born when the only fresh vegetable I had was a head of cabbage and garlic. I didn’t even have onions on hand! So I dug into my freezer and pantry to whip up this delicious, hearty soup.

I personally love soup, so I could eat this anytime. It’s so convenient to throw everything in a pot and be done with it. But it is especially perfect for the upcoming cool fall days, my second-favorite time of year.

Lazy Cabbage and Black Lentil Soup
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Lazy Cabbage and Black Lentil Soup

Course: MainCuisine: Vegan, Oil-freeDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

1

hour 

This hearty soup hits the spot when you need something easy. Almost all the ingredients come straight from the pantry or freezer, and it requires little attention. Just simmer it on the stove and enjoy!

Ingredients

  • 1 head green cabbage, chopped

  • 10 ounce bag frozen chopped sweet potato

  • 28 ounce can crushed tomatoes

  • 1 tablespoon ketchup

  • 1 large clove garlic, chopped

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon dry mustard

  • 1 teaspoon paprika

  • 1 teaspoon dried parsley

  • 1 teaspoon cumin

  • ½ teaspoon dried thyme

  • ½ teaspoon dried rosemary, crushed

  • 6 to 8 cups water or vegetable broth

  • 1 ½ cup dried black lentils, sorted and rinsed

  • 1 teaspoon Bragg Liquid Aminos, soy sauce, or tamari

  • 1 teaspoon dijon or spicy brown mustard

  • 1 cup frozen green peas

Directions

  • Place the cabbage, sweet potatoes, crushed tomatoes, ketchup, fresh garlic, and the dried spices in a large dutch oven or pot on the stovetop. Add the broth or water adjusting the amount depending on exactly how large your cabbage is and how soupy you want it. I’d start with 6 cups and add more as it cooks if it gets too dry.
  • Cover and bring to a boil then add the black lentils. Reduce heat and simmer for 40 minutes.
  • Add the Braggs, dijon or spicy mustard, and green peas. Cover and simmer another 5 to 10 minutes until the peas are heated through but still bright green.
  • Enjoy with your favorite whole grain such as rice, wheat berries, or sorghum.

Notes

  • This recipe is very flexible. You can use canned diced tomatoes or even fresh tomatoes. And of course you could use fresh sweet potatoes or regular potatoes instead of the frozen. And you can use any type of bean. I love lentils because they cook right in the soup, but you can use any canned beans or beans cooked from dry.