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Vegan Chorizo, Bean & Cabbage Soup

Vegan Chorizo, Bean & Cabbage Soup

Vegan Chorizo, Bean & Cabbage Soup

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By Mama Veggie Serves: 4-6
Prep Time: 10 minutes Cooking Time: 30-40 minutes

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.


  • 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"



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
Vegan Chorizo, Bean & Cabbage Soup

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