Two Vegan Soups: Black Bean & Cabbage

by Jill Dalton

These two delicious Nutritarian soups can be a big time saver when you have a busy week ahead. Just chop up the ingredients and cook these super easy soups up on the weekend and then alternate between them for lunches or dinners throughout the week on busy days. They both fully qualify as Vegan SOS (No animal products, salt, sugar, or oil), Vegetarian, gluten free, wheat and soy free.

Two Vegan Soups: Black Bean & Cabbage

Nutrition facts: 200 calories 20 grams fat
Rating: 4.3/5
( 9 voted )

Ingredients

Cabbage Soup
1 whole organic cabbage, chopped
3 cans unsalted organic tomatoes
1 large organic onion chopped
2 organic red peppers chopped
3 organic carrots chopped
3 stalks organic celery chopped
1 Tbsp Braggs Liquid Aminos
2 cups water

Black Bean Soup
3 cups organic dry black beans (soaked over night)
1 can unsalted organic tomatoes
1 large organic red onion chopped
3 cloves organic garlic minced
1 tsp Braggs Liquid Aminos
1 liter low sodium vegetable broth

Instructions

Cabbage Soup

  1. Add all ingredients to a large soup pot and cook on medium/high for 1 hour.

Bean Soup

  1. Add all ingredients to a Crock Pot and cook on medium for 4-6 hours.
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4 comments

Penny Noneman November 22, 2019 - 3:10 pm

My store didn’t have dry beans so I bought canned. Should Irinsethem or use with the juice?

Reply
Jill Dalton November 22, 2019 - 6:49 pm

Rinse them. Some people say that the enzyme that gives you gas is in the juice from the can. =)

Reply
L G November 20, 2020 - 4:46 am

Hie Jill. I am very inspired by your cooking. I have been looking for this type of cooking for my spiritual life, and God made it possible.

Thank you so much

Reply
Rhea April 11, 2021 - 7:13 am

These look so delicious! What size are the cans of tomatoes please?

Reply

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