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.
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!Vegan Chorizo, Bean & Cabbage Soup
Ingredients
Instructions
Beans & Legumes/ Meat Substitutes/ Soup, Stew & Chili/ Soups & Stews/ Vegan/ Vegan Soups/ Vegetarian
Vegan Chorizo, Bean & Cabbage Soup
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