• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • Start Here
  • Recipes
    • Recipe Index
    • Sourdough
      • Gluten-Free Sourdough
      • Sourdough Discard
    • Main Dish Recipes
    • Breakfast and Brunch
    • Desserts
    • Bread Recipes
      • Sweet Breads
    • Condiment Recipes
    • Drink Recipes
      • Cocktails
      • Non Alcoholic
    • Seasonal Recipes
      • Spring
      • Summer
      • Fall
      • Winter
    • Recipes by Method
      • BBQ
      • Dutch Oven
      • Grilled
      • No Bake
      • Oven Baked
      • Roasted
      • Slow Cooker
      • Vitamix
Vanilla And Bean

Vanilla And Bean

Sweet and Savory Vegetarian

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • Subscribe
  • Shop
  • About
    • Subscribe
    • A little bit about me…
    • Contact
    • Let’s Work Together
    • Blogs I’m Reading
    • Blogger Resources
Sweet Potato and Black Bean tacos on parchment paper topped with lettuce, pepitas, cojita and chili lime avocado sauce.

Easy Sweet Potato and Black Bean Tacos

May 5, 2023 By Traci York 2 Comments

Avocado lime creama on a spoon.

Avocado Cream Sauce

April 28, 2023 By Traci York 2 Comments

Rustic Sourdough In a Pan with interior and exterior showing.

Rustic Sourdough Bread

April 21, 2023 By Traci York 4 Comments

You are here: Home / Recipes / Main Dishes / Soups/Stews/Chili / Vegetarian Cabbage Soup with Lentils and Mushrooms

Vegetarian Cabbage Soup with Lentils and Mushrooms

5 stars (from 8 ratings)
By Traci York — Updated November 29, 2022 — 24 Comments / Jump to Recipe
This post may contain affiliate links. Please read my affiliate policy.

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.

Stuffed Cabbage Roll Soup served in a bowl with a spoon on the side.

Table of Contents

  • Vegetarian Cabbage Soup Recipe Inspiration 
  • Quick Guide: How to Make Vegetarian Cabbage Mushroom Soup
  • A Few Recipe Tips
  • More Cabbage Recipes to Love
  • Vegetarian Cabbage Soup with Lentils and Mushrooms Recipe

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. 

Dried porcini mushrooms in a white bowl.   The ingredients for stuffed cabbage roll soupDiced mushrooms on a wooden board   French lentils, rice and a bay leaf

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.

Sautéing mushrooms in a Dutch oven.  Mixing soup ingredients in a Dutch oven. Pouring the broth into the Dutch oven.  Adding cabbage to the mixture in a Dutch oven. Unstuffed Cabbage Roll Soup in a bowl with crusty bread.

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
A bowl of soup, with cabbage, mushrooms and lentils.
Print Recipe

Vegetarian Cabbage Soup with Lentils and Mushrooms Recipe

Prep Time:20 minutes minutes
Cook Time:1 hour hour
Total Time:1 hour hour 20 minutes minutes
Servings:5 - 6 Servings
Calories:233kcal
Author:Traci York
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.

Ingredients

  • 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

Instructions

  • 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. 
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Calories: 233kcal | Carbohydrates: 33g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Sodium: 1069mg | Potassium: 1067mg | Fiber: 6g | Sugar: 13g | Vitamin A: 830IU | Vitamin C: 51.6mg | Calcium: 122mg | Iron: 3.3mg
Made It? Leave a comment below! The most helpful comment may include recipe rating, feedback, any modifications and/or helping other commenters. On Instagram? Take a snap of your make and share, tagging @VanillaAndBean #VanillaAndBean!
Lentil-Mushroom Stuffed Cabbage Roll Soup collage with text overlay

You might also like:

Bowl of Cabbage White Bean Soup with bread on the side.

White Bean Cabbage Potato Soup

Fennel soup in a bowl with lemon and a piece of sourdough bread.

Lemon-Garlic White Bean, Kale and Fennel Soup

French Lentil Soup with Coconut milk in a bowl with a side of naan.

Coconut Curried French Lentil Soup

Overhead shot of Cauliflower-Potato Red Lentil Curry shared with rice and Naan.

Cauliflower-Potato Red Lentil Curry

  • Cabbage
  • Fall
  • Spring
  • Winter
Shares1.6kPinShareYummly

Join the Vanilla And Bean community to receive free sweet and savory vegetarian recipes, and get my Five Secrets to Vegetarian Cooking email series delivered to your inbox!

You will receive recipes and kitchen tips, along with information about our partners and offerings. For more details, review the Vanilla And Bean privacy policy.
Previous Post: « Slow Cooker Vegetarian Taco Soup
Next Post: Moroccan Lentil Chickpea Stew »

Reader Interactions

24 comments

    Share Your Thoughts! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Avatar for Tom M.Tom M.

    September 12, 2022 at 10:55 am

    5 stars
    Made my first batch yesterday and it’s definitely a keeper. I had a carrot and a turnip that needed to be used so I added them, plus a couple of tablespoons of Korean red chili paste. Thank you, Traci!

    Reply
    • Avatar for TraciTraci

      September 14, 2022 at 11:22 am

      Hi Tom! Thank you for coming back and leaving a note. A few tablespoons of chili paste – delish!

      Reply
  2. Avatar for Linda LeoneLinda Leone

    January 25, 2020 at 10:21 pm

    5 stars
    A wonderful recipe! I added a tablespoon of red pepper paste (medium) and it made the broth a little richer. My husband said it was one the best soups he has had in awhile. (: A keeper, for sure.

    Reply
    • Avatar for TraciTraci

      January 27, 2020 at 8:37 am

      Hi Linda! Thank you for coming back and leaving a note. I LOVE the idea of red pepper paste – SO delicious! Hooray for a new keeper!

      Reply
  3. Avatar for MinkaeMinkae

    May 2, 2019 at 7:41 am

    I am making this and would like to know if I can just use dried thyme. I do not have fresh so if so, how much should I use and also LAN on freezing. Should have add the lemon juice before freezing or wait till I’m ready to thaw and heat?

    Reply
    • Avatar for TraciTraci

      May 2, 2019 at 10:48 am

      Hi Minkae…. use dried but add it while the soup cooks to taste.. maybe 1/2 teaspoon. Add the lemon just before serving. I hope this helps!

      Reply
  4. Avatar for Joanne cookeJoanne cooke

    March 9, 2019 at 4:04 am

    Sounds yummy! I’m going to try it. Please clarify which is better lemon juice or lime juice, I noticed both are mentioned in the recipe the lemon juice is mentioned in the ingredients, but the lime juice is mentioned at the end of the description.

    Reply
    • Avatar for TraciTraci

      March 9, 2019 at 7:45 am

      Hi Joanne! Lemon! Thank you for catching that – I’ve fixed it! I hope you enjoy the recipe!

      Reply
  5. Avatar for Sarah | Well and FullSarah | Well and Full

    February 25, 2019 at 10:32 am

    This is the savory soup of my dreams! And I love that you made cabbage the star, that’s a vegetable I want to get more familiar with! :)

    Reply
    • Avatar for TraciTraci

      February 27, 2019 at 2:22 pm

      I SO get it, Sarah! I absolutely love cabbage. It’s packed with flavor and good for us nutrients. I hope you enjoy the recipe, Sarah!

      Reply
  6. Avatar for Geraldine | Green Valley KitchenGeraldine | Green Valley Kitchen

    February 24, 2019 at 5:29 pm

    5 stars
    This is my kind of soup, Traci – full of healthy vegetables and lentils, low in fat and fills you up – just an all round good for you kind of soup. Perfect for these wintery cold days. I haven’t tried better than bouillon – but will look out for it in the store – thanks for the tip. Hope you had a great weekend!

    Reply
    • Avatar for TraciTraci

      February 27, 2019 at 2:21 pm

      You’re going to loove better than bouillon! I hope you enjoy the soup, Geraldine!

      Reply
  7. Avatar for Aysegul SanfordAysegul Sanford

    February 24, 2019 at 10:18 am

    Traci, This is the perfect healthy winter soup. It is packed with all the good stuff. The best thing is that you can easily make it on a Tuesday night for dinner.
    As always gorgeous photos my friend.
    PS: Gimme all the umami!! :)

    Reply
    • Avatar for TraciTraci

      February 27, 2019 at 2:19 pm

      I’m with you Ayse! All the umami! :D Thank you for your support my dear! xo

      Reply
  8. Avatar for CharlieCharlie

    February 23, 2019 at 2:39 pm

    5 stars
    This sounds great, going to make it soon. Such cold and icy weather lately, this will be perfect!

    Reply
    • Avatar for TraciTraci

      February 24, 2019 at 8:08 am

      Hi Charlie! Thank you for your note. I hope you enjoy the recipe and it is a good warmer for you!

      Reply
  9. Avatar for JeanJean

    February 23, 2019 at 7:52 am

    One of the very few things my mother-in-law enjoyed making when she cooked was stuffed cabbage. I never grew up with it but it was good. This recipe sounds much more like something I’d prefer to serve! Better than Bouillion is a staple in my kitchen as well. Enjoy your time with your Mom and that loaf of sourdough bread with your name on it!

    Reply
    • Avatar for TraciTraci

      February 23, 2019 at 10:26 am

      Same here… I’d only had it once as a kid, but have fond memories of it. Indeed this is an easier version to pull together, but still packed with SO much flavor! Isn’t Better than Bouillion so fantastic!? The only thing, the lids get stuck easily :/ Oh the sourdough is glorious!! :D

      Reply
  10. Avatar for dr deborah bernsteindr deborah bernstein

    February 23, 2019 at 6:46 am

    5 stars
    I’m a huge fan of unstuffed cabbage. This looks wonderful. And as usual your photog is amazing!!

    Reply
    • Avatar for TraciTraci

      February 23, 2019 at 10:25 am

      I’m SO with you Deb! Thank you for your kind words :D

      Reply
  11. Avatar for annie@ciaochowbambinaannie@ciaochowbambina

    February 23, 2019 at 2:54 am

    5 stars
    Such a great idea to turn those gorgeous cabbage rolls into a soup! Your photos tell a story, my friend. I love this!

    Reply
    • Avatar for TraciTraci

      February 23, 2019 at 10:24 am

      Thank you Annie :D !

      Reply
  12. Avatar for Mary Ann | The Beach House KitchenMary Ann | The Beach House Kitchen

    February 22, 2019 at 10:04 am

    5 stars
    I just made an unstuffed cabbage soup Traci! But I think I like your version here with lentils and mushrooms. Loving all the flavor and ease of this recipe. Perfect winter cozy food too!

    Reply
    • Avatar for TraciTraci

      February 22, 2019 at 2:44 pm

      I love hearing that Mary Ann! Isn’t it soooo comforting?

      Reply

Primary Sidebar

well hello!

I’m Traci and this is my blog. So Glad You Stopped By!

Here you’ll find full of flavor vegetarian comfort food with vegan and gluten free recipes too. I also share sourdough, sweets and naturally sweetened baked goods and desserts recipes because we all gotta have a little balance!

Learn More About Traci  or  The Blog.

Get on the List!

Join the Vanilla And Bean community to receive Sweet and Savory Vegetarian Recipes, and get my Five Secrets to Vegetarian Cooking email series delivered to your inbox!

Right this Way to Subscribe
10 Healthy Vegetarian Salad Recipes for lunch or dinner cover with images of those salad recipes.

Start Here!

Why vegetarian, what you’ll find on Vanilla And Bean and fan favorites all right here!

Right this Way to Start
View more...

Vegetarian Smoothies

More Posts from this Category

Vegetarian Sweets

More Posts from this Category

Vegetarian Appetizers and Snacks

Avocado lime creama on a spoon.

Avocado Cream Sauce

April 28, 2023 2 Comments

Crispy chickpea croutons on a sheet pan in a spoon with a lemon slice on the side.

Garlic Chickpea Croutons

March 10, 2023 2 Comments

5 layer bean dip n a plate garnished with jalapenos and cilantro, surrounded by tortilla chips.

Mexican 5 Layer Dip

February 3, 2023 4 Comments

Gluten free healthy oatmeal cookies on a sheet pan.

Healthy Oatmeal Raisin Cookies [vegan + easily gluten free]

January 13, 2023 82 Comments

More Posts from this Category

Vegetarian Breakfasts

More Posts from this Category

Vegetarian Salads

More Posts from this Category

Vegetarian Side Dishes

More Posts from this Category

Vegetarian Main Dishes

More Posts from this Category

Vegetarian Breads

More Posts from this Category

Vegan Sweets

More Posts from this Category

Vegan Smoothies

More Posts from this Category

Vegan Appetizers & Snacks

More Posts from this Category

Vegan Breakfasts

More Posts from this Category

Vegan Salads

More Posts from this Category

Vegan Side Dishes

More Posts from this Category

Vegan Main Dishes

More Posts from this Category

Vegan Breads

More Posts from this Category

Footer

Affiliate Info

Vanilla And Bean is monetized in part through the use of affiliate links. As an Amazon Associate I earn from qualifying purchases. This means that if you click on a link and/or purchase an item after clicking on a link, Vanilla And Bean may receive a percentage of the sales price. I only recommend products that I love and use through my affiliate links. To learn more please see my Affiliate Policy. Thank you for your support!

© Vanilla And Bean, LLC  – 2023. Unauthorized use and/or duplication of any content or images without express and written permission from this blog’s owner is prohibited. Licensing inquiries for publication, general distribution, and/or commercial use, please contact me on my contact page.

Copyright © 2023 · Vanilla and Bean · Website by Meyne

Menu

Home · Recipes · Web Stories · Contact · Privacy Policy · Terms of Use · Accessibility · California Privacy Notice

Copyright © 2023 · Vanilla and Bean On Genesis Framework · Log in

Get On The List!
Get On The List!
_____________________

Join the Vanilla And Bean community to receive sweet and savory vegetarian recipes, as well as my Five Secrets to Vegetarian Cooking email series delivered to your inbox.

You will receive recipes and kitchen tips, along with information about our partners and offerings. For more details, review our Privacy Policy.
  • Recipes
    ▼
    • Recipe Index
    • Breakfast and Brunch
    • Main Dish Recipes
    • Bread Recipes
      ▼
      • Sweet Breads
    • Sourdough
      ▼
      • Sourdough Discard Recipes
      • Gluten Free Sourdough
    • Condiment Recipes
    • Drink Recipes
      ▼
      • Cocktails
      • Non Alcoholic
    • Desserts
  • Sign Up For Weekly Newsletter!
  • Start Here
  • Home
  • Shop
  • About
    ▼
    • Contact
    • A little bit about me…
    • Let’s Work Together
    • Blogs I’m Reading
    • Blogger Resources
Vanilla And Bean and our partners use cookies to enhance user experience and to analyze performance and traffic on our website. By using the Site, you consent to the use of cookies. Learn More

COOKIE SETTINGS   ACCEPT
Cookie Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.

Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
CookieTypeDurationDescription
__cfduid14 weeksThe cookie is set by CloudFare. The cookie is used to identify individual clients behind a shared IP address d apply security settings on a per-client basis. It doesnot correspond to any user ID in the web application and does not store any personally identifiable information.
cookielawinfo-checkbox-necessary011 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".
cookielawinfo-checkbox-non-necessary011 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Non Necessary".
OptanonConsent01 yearTracks users cookie consent preferences
viewed_cookie_policy011 monthsThe cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.
Advertisement
CookieTypeDurationDescription
IDE12 yearsUsed by Google DoubleClick and stores information about how the user uses the website and any other advertisement before visiting the website. This is used to present users with ads that are relevant to them according to the user profile.
VISITOR_INFO1_LIVE15 monthsThis cookie is set by Youtube. Used to track the information of the embedded YouTube videos on a website.
Analytics
Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.
CookieTypeDurationDescription
_ga02 yearsThis cookie is installed by Google Analytics. The cookie is used to calculate visitor, session, camapign data and keep track of site usage for the site's analytics report. The cookies store information anonymously and assigns a randoly generated number to identify unique visitors.
_gid01 dayThis cookie is installed by Google Analytics. The cookie is used to store information of how visitors use a website and helps in creating an analytics report of how the wbsite is doing. The data collected including the number visitors, the source where they have come from, and the pages viisted in an anonymous form.
ad-id16 monthsProvided by amazon-adsystem.com for tracking user actions on other websites to provide targeted content
GPS030 minutesThis cookie is set by Youtube and registers a unique ID for tracking users based on their geographical location
Performance
Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
CookieTypeDurationDescription
_gat01 minuteThis cookies is installed by Google Universal Analytics to throttle the request rate to limit the colllection of data on high traffic sites.
YSC1This cookies is set by Youtube and is used to track the views of embedded videos.
YTCpersistent10 minutesThis cookie is set by Youtube to manage the embed and viewing of videos