Two Vegan Soups: Black Bean & Cabbage

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Two Vegan Soups: Black Bean & Cabbage

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.
5 from 1 vote
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Soup
Cuisine American
Servings 8 people
Calories 382 kcal


Cabbage Soup

Black Bean Soup


Cabbage Soup

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

Bean Soup

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


Calories: 382kcalCarbohydrates: 76gProtein: 22gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.2gSodium: 319mgPotassium: 2080mgFiber: 20gSugar: 18gVitamin A: 5371IUVitamin C: 102mgCalcium: 229mgIron: 7mg

8 thoughts on “Two Vegan Soups: Black Bean & Cabbage”

  1. 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

      1. Jill, thanks for sharing the can size; I usually buy the really large cans of tomatoes, so I was wondering …

  2. Hello,
    I made the Cabbage Soup the other day & it was pretty good. I didn’t have the 3 carrots in it as I don’t like carrots with cabbage soup so I did have 1 large one. I also added some white wine too, which really elevated the flavor.

    I like the soup really well but was a little on the sweet side, not too much but I could tell it was there. I’m not sure if it was from the carrots or the wine, but I will make it again without the wine for sure. Still a good soup!

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