I could eat this Instant Pot Vegan Cabbage Soup every day for lunch! I’m not even kidding. The flavors are bold and really just spectacular.
I’m biased, I know.
On Monday I launched a “get back on track” series on my Instagram stories where I show what I eat and how I work my way back into exercise when I get off track. In the spirit of eating lightly, nutritiously, and optimally I developed this Vegan Cabbage Soup recipe and it does not disappoint! Even better it can be made in one pot and with the help of the Instant Pot it’s ready from start to finish in under 30 minutes!
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I’m sitting here writing this after I just scarfed down TWO helpings! So darn delicious I couldn’t even help myself. That’s alright though, eat a little extra with this one. It’s brimming with essential nutrients and Paleo approved, eat two bowls!
To follow along with my Instagram “Get Back on Track Series” visit me at Instagram.com/instantloss
Not only is this soup mega healthy, mega tasty, and super pretty BUT it’s also budget friendly! When I first began my weight-loss journey my family of 5 was on a strict $150, every two weeks, budget. We were a single income family working to pay off debt. Recipes like this kept me within my bi-weekly budget. By eating meals like this, I was able to lose weight successfully without breaking the bank!
I am so passionate about eating whole foods on a limited income I decided to write a book about it! My new book, Instant Loss on a Budget will show you how you can feed a family of 4 for under $100 a week! With meal plans, recipes, and lots of budgeting tips this is a book that can enhance anyone’s life, not just those trying to lose weight!
You can find Instant Loss on a Budget on bookshelves everywhere in December 2020 or pre-order now and reserve your copy today!
If you make this recipe please share a link to the recipe online and tag me (@instantloss)! I love to see what you are cooking up in your kitchen!
Brittany Williams has taken the weight loss world by storm with her best-selling Instant Loss Cookbook. Brittany changed her relationship with food and lost an astonishing 125 pounds in a year through diet alone!
After spending a lifetime struggling with obesity, autoimmune diseases, and chronic fatigue, she truly understands the diet dilemma.
Brittany’s latest book, Instant Loss Eat Real, Lose Weight shows how to make this a sustainable lifestyle with kid and family-friendly meal! With recipes like, Strawberry Shortcake Oatmeal, Cowboy Chili, and Easy 2-Minute Pork Chops. Members of her growing community have reported losing 50 and even 100 pounds themselves! This cookbook will help others achieve similar success with simple, delicious meals, nearly all ready in 30 minutes or less.
Instant Pot Vegan Cabbage Soup
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, diced
- 2 cups diced carrots
- 2 cups diced celery
- 1 1/2 teaspoons minced garlic
- 1/2 medium to large head of green cabbage, chopped
- 2 tablespoons fresh parsley, plus more for garnish
- 1 (15 ounce) can great northern beans rinsed and drained
- 1 (15 ounce) can diced tomatoes
- 2 cups low sodium vegetable broth
- 1 cup water
- 1 teaspoon chili powder
- 1 teaspoon thyme
- 1 1/2 teaspoons fine sea salt
- 1/2 to 1 teaspoon ground black pepper
- 1/8 teaspoon red pepper flakes
Instructions
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Preheat your Instant Pot using the SAUTE function (normal heat) on the display panel.
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When the display reads HOT add the olive oil, onion, celery, and carrots to the pot. Stir every couple minutes until the vegetable soften and the onions begin to become translucent, about 5 minutes. Then stir in the minced garlic and cook for 1 minute.
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Add the cabbage, parsley, beans, tomatoes, vegetable broth, water, chili powder, thyme, sea salt, black pepper and red pepper. Give everything a good stir and place the lid on the pot, make sure the pressure valve is in the sealing position.
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Using the display panel press the CANCEL button. Select the MANUAL/PRESSURE COOK button, HIGH PRESSURE, and use the +/- buttons until the display says 5 minutes.
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When the cooker beeps to let you know it's finished, switch the vent valve from the SEALING to the VENTING position, administering a quick release. Use caution while the steam escapes, it's hot. Garnish with fresh parsley and fresh lemon wedges if desired.
Just made this and it’s perfect for soup season! All 5 kids loved it!
Can’t wait to try this. And $250 every two weeks?! I’m blown away! Our family of 4 goes through that every week so clearly we are doing something wrong 🙂 Excited for your new book and to learn ways to eat frugally!
How many servings is this soup.
Hello Elisabeth,
This recipes serves 6.
Just made this very tasty. I didn’t have northern beans used garbanzo.
This soup was amazing. The entire family loved it and I could eat this everyday. I’m already looking forward to the leftovers for lunch tomorrow. Super easy to make. If you’re going to be in a rush, chop the veggies the day before, that is the most time consuming part.
Brittany,
How many servings would this roughly make? Would you be able to double it in a 6qt Instant Pot?
Hi Amy,
This soup serves 6 and you would not be able to double it in a 6qt Instant Pot, but you would be able to double it in an 8qt Instant Pot.
Wishing you all the best!
Made this tonight and we LOVED it. This will definitely be a winter staple for dinner.
I have made this twice now, and it is the perfect soup when you don’t really want much for dinner but need a little something. I altered my recipe a little to use what i had on hand – i used low sodium chicken stock so mine wasn’t vegan. The second time I made it, I also added a good heap of sriracha sauce to kick it up a little. WOW – perfection.
It supposedly makes six servings, but i think i divided it out to about 8 this past time. So so so good!
This soup was amazing!!
So delicious!! Added a little rice to help clean out the fridge. My hubby ate three bowls for dinner tonight!