Vegan Chorizo, Bean & Cabbage Soup
This delicious low-carb and vegan soup is oh-so-good! It comes together quickly in a single pot, so you don’t have to spend a ton of time cleaning up afterward. If you have time, make a double batch and freeze the leftovers to enjoy later. If the soup is too thick, add a little more stock. If it is too thin, continue cooking until desired consistency is reached.
Ingredients
- 1 package Lightlife Chorizo vegan "sausages", cooked and sliced
- 1 28-oz. can diced tomatoes, with liquid
- 3 c. vegetable stock,
- 1 T. oregano, dried
- 2 t. garlic powder
- 2 cans (15 oz.) cannellini beans, drained and rinsed
- salt and pepper, to taste
- 3 cups fresh cabbage, cut into bite-sized pieces
- Garnish (optional):
- Fresh parsley, washed, stems removed and finely chopped
- Vegan parmesan "cheese"
Instructions
Add diced tomatoes, vegetable stock, oregano, and garlic powder to pan. Stir to combine and increase heat to medium-high.
Cook until liquid almost boils, then reduce heat to medium-low. Add cannellini beans to pan. Cover and simmer for 20-25 minutes, stirring occasionally. Season with salt and pepper, to taste.
Add cabbage and sausage to pot and continue simmering until tender, about 10-15 minutes
Remove from heat and ladle into bowls. Garnish with chopped parsley and grated vegan parmesan "cheese," if desired, and serve immediately. Enjoy!