Vibrant flavors come together in this cozy vegetarian cabbage soup recipe. Easy to make for an unfussy version of a classic, this vegetarian cabbage mushroom soup is simple to make and packed with all the hearty umami flavors! This recipe is vegetarian, vegan and gluten free.
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Vegetarian Cabbage Soup Recipe Inspiration
Funny thing how inspiration strikes from a craving. But this wasn’t just a craving, it was a major longing. Besides the fact there’d been a giant cabbage head in our CSA, I had a ton of it on hand. I knew it was time to experiment with a stuffed cabbage soup.
A few years ago, I blogged about Mushroom Stuffed Cabbage Rolls and I absolutely love this recipe, but it’s a bit of work and definitely not weeknight appropriate. So I turned that recipe into a umami filled lentil-mushroom vegetarian cabbage soup. This stuffed cabbage roll soup is rich and hearty and oh so satisfying during the coldest of days.
Quick Guide: How to Make Vegetarian Cabbage Mushroom Soup
I took all the ingredients from my mushroom stuffed cabbage roll recipe and put each one into this hearty vegetarian cabbage soup! And seriously, it couldn’t be easier (see recipe card for details).
- First, rehydrate the porcini mushrooms. Then drain, reserving the broth and chop the porcini.
- Next, sear the crimini/baby bella mushrooms in a bit of olive oil.
- Continuing, add the porcini, shallots, and tomato paste. Deglaze the pot with white wine, then stir in the tomatoes, rice, lentils, reserved mushroom broth, veggie broth, water, thyme bundle and bayleaf.
- Bring to a simmer.
- Last, stir in the cabbage and simmer the soup, lidded, for about 45 minutes.
Share vegetarian cabbage soup with a loaf of crusty bread and a big salad to complete the meal.
A Few Recipe Tips
- Dried porcini mushrooms are a fabulous way to amp up the umami of this vegetarian cabbage soup. They can be left out however in favor of more crimini or baby bella mushrooms if desired. Increase mushrooms by about 1/4 lb or 1/2 C diced if omitting the dried mushrooms.
- Have you tried Better Than Bullion vegetable broth? (Not sponsored, I just love it!) It’s a fabulous concentrated broth that I use for all my brothy cooking! I love it because it’s organic, economical, produces less waste and the glass jar is easily recyclable.
- Can I freeze cabbage mushroom soup? Yes please! In fact, freeze cooled soup in individual lidded jars or storage containers for easy weekday lunches or in a larger container for meal prep. Thaw in the fridge overnight and gently reheat.
- I use French lentils in this vegetarian lentil soup recipe because they hold their shape and texture well and I can get them in our co-op’s bulk bins. But, green or brown lentils will work in this recipe as well.
More Cabbage Recipes to Love
- White Bean Cabbage Potato Soup
- Easy White Bean Cabbage Soup – by Making Thyme For Health
- Mushroom Stuffed Cabbage Rolls
- Winter Vegetable Noodle Curry – by The Bojon Gourmet
Vegetarian Cabbage Soup with Lentils and Mushrooms Recipe
- 1 C (215g) Boiling Water
- 1/2 oz (28g) Dried Porcini Mushrooms or oyster
- 2 Tbs Olive Oil
- 3/4 lb (255g) Baby Bella or Crimini Mushrooms remove stems and dice medium. About 4 Cups diced.
- 1/2 C (65g) Shallots chopped fine, about one medium shallot
- 2 Tbs Tomato Paste
- 1 C (200g) White Wine I use Chardonnay or dry Vermouth
- 1, 28oz (793g) Can of Diced Tomatoes and juices
- 4 C (708g) Vegetable Broth
- 1 C (236g) Reserved Mushroom Broth
- 2 C (472) Water
- 1/2 C (115g) French Lentils
- 1/4 C (65g) Long Grain Brown Rice
- 6 C (420g) Chopped Green Cabbage chopped smallish into bite size pieces. You'll need about 1 medium cabbage or about 1 1/4lb.
- 1 Bay Leaf
- 6-8 Thyme Stems tied together with cooking twine
- 1 3/4 tsp Fine Sea Salt
- Lemon, Fresh Thyme and Black Pepper for Garnish
- Transfer the porcini mushrooms to a medium bowl and pour 1 C boiling water over the porcini. Allow the mushrooms to rehydrate for about 15 minutes while prepping the other ingredients. Set a cheese cloth (or coffee filter) in a fine mesh strainer over a small bowl or large measuring cup to reserve the mushroom broth. Strain the mushrooms and set the broth aside. Remove the cheese cloth or coffee filter and rinse the mushrooms (sometimes they can have little bits of dirt on them). Chop fine. Set aside.
- In a large Dutch oven or heavy soup pot, add the olive oil and turn the heat on to high. Once the oil is shimmering add the diced mushrooms and allow to sear, only stirring occassionally for 6-7 minutes, or until golden and cooked down. Turn the heat to medium and to the pot, add the chopped porcini, shallots, and tomato paste. Cook for about 2 minutes stirring occassionally. All the shallots and mushrooms should be covered in tomato paste and their should be some sticking on the bottom of the pot. Pour in the wine to deglaze the pan and simmer for 3 minutes, or reduce the wine by about 1/2.
- To the soup pot add the diced tomatoes and juices, veggie broth, reserved mushroom broth, water, lentils, and rice. Bring to a simmer then, stir in the cabbage. Add the bayleaf, thyme bundle, and salt. Cover the pot, and cook on low for about 40-45 minutes or until the lentils and rice are tender.
- To the soup pot, squeeze in about 1/2 a lemon juice, stir, taste for salt adjustment. Ladle into soup bowls and garnish with fresh thyme, generous twists of fresh black pepper and crusty bread.
- Store leftovers in lidded containers for up to three days or freeze cooled soup for up to two weeks.