My Mama’s Vegan Cabbage Soup (Smoky, Cozy & Budget-Friendly)

This bowl brings back memories of my mama’s love in every spoonful. Smoky, cozy, and full of goodness—just like she used to make, only now it's 100% plant-based.

How to make my Mama's Vegan Cabbage Soup

Ingredients

1 Tablespoon Olive Oil

1 Medium Onion, chopped

3 Cloves Garlic, minced

2 Stalks Celery, chopped

1 Carrot, chopped

1 Bell Pepper (any color), diced

2 cups Small Red Potatoes (halved) or 3 russet potatoes, peeled and diced

1/2 Head Green Cabbage, chopped (large)

1-2 Vegan Sausage, crumbled or sliced

5–6 cups Vegetable Broth (or more, depending on how brothy you like it)

1–2 tsp Liquid Smoke (start with 1 and taste)

1 tsp Smoked Paprika

1 Bay Leaf (optional)

Salt and Black Pepper to taste

Optional: Chopped Fresh Parsley for garnish

This cabbage soup is more than just a recipe—it’s a memory. I grew up eating my mama’s smoky cabbage soup, and though she didn’t cook often, this was one of those dishes that made you stop everything and gather around the pot.

She was a registered nurse who gave so much of herself to others, and even after long shifts, she’d make this soup to feed our family with love. In this version, I’m honoring her with a fully vegan twist—using liquid smoke instead of the ham hocks she used, and vegan sausage for that hearty, meaty feel. It’s the kind of soup that fills your belly and your heart.

Instructions

In a large Dutch oven or soup pot, heat the olive oil over medium heat. Add the onion, garlic, celery, bell pepper and vegan sausage. Sauté for 5–7 minutes until softened and fragrant.

Stir in the diced potatoes, smoked paprika, salt, and pepper. Let them cook for about 2–3 minutes to soak up the flavors.

Add in the chopped cabbage and vegetable broth. Stir well and bring the soup to a gentle boil.

Stir in the liquid smoke and the bay leaf (if using). Reduce heat to a simmer.

Cover and let the soup simmer for 25–30 minutes, or until the potatoes are tender and the flavors are rich and developed.

Remove the bay leaf, taste and adjust seasoning as needed.

Ladle into bowls, top with chopped parsley if you like, and serve with crusty bread or cornbread on the side.

Checkout my cornbread or fresh bread recipes on this website heres the link.

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