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detox soup, cabbage, veggies, vegetables, soup, recipe, vegan, vegetarian, whole food plant based, wfpb, gluten free, oil free, refined sugar free, no oil, no refined sugar, no dairy, dinner, lunch, side, appetizer, dinner party, entertaining, simple, healthy

Detox Soup

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  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 15 minutes
  • Cook Time: 1 hours 20 minutes
  • Total Time: 1 hours 35 minutes
  • Yield: 1.5 Gallons (12-14 Servings) 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American


A nod to the folkloric cabbage soup legend, it is truly delicious.  A fabulous Whole Food Plant Based recipe. Oil free, sugar free, no highly processed ingredients, and gluten free!


  • 1 – [ 46 oz. can ] tomato juice
  • 10 cups water (or broth)
  • 1 cup Pacific organic vegetable broth*
  • 2 cups peas, frozen
  • 2 cups corn, frozen
  • 2 cups baby lima beans, frozen or canned (if canned, drain and rinse)
  • 1 – [ 15.5 oz. can ] cannellini beans, drained and rinsed
  • 1 – [ 15.5 oz. can ] kidney beans, drained and rinsed
  • 2 – [ 14.5 oz. cans ] green beans, drained
  • 1 – [ 15.5 oz. can ] pinto beans, drained and rinsed
  • 1 cup pearl white onions, frozen
  • 3 large celery stalks, chopped
  • 3 large carrot, chopped
  • 1 cup uncooked lentils
  • 20 baby potatoes, quartered
  • 8 cups green cabbage, shredded (one small green cabbage)
  • 2 teaspoon sea salt (+/- to taste)
  • ¼ teaspoon black pepper (+/- to taste)
  • 2 Tablespoons dried minced onion flakes
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon cumin
  • 1 bay leaf


  1. Place all the ingredients into a very large stock pot (at least a 10-quart stock pot) except the baby potatoes. Bring to a boil then lower the heat to medium-low and cook for 20 minutes.
  2. After 20 minutes, add the quartered baby potatoes and cook over medium-low heat for an hour.
  3. Occasionally stir and check the tenderness of the baby potatoes and lentils. Once all the vegetables, baby potatoes and lentils are tender, taste the broth flavor, add more spices as needed, discard the bay leaf before serving.
  4. Yields 1.5 gallons of detox soup.


*Simmer: Simmer on low. Be carful not cook the soup at a  high temperature or the beans may burst and disintegrate.

*Storage:  Cool to warm, store in plastic or glass containers and refrigerate.  Freezes well.  If freezing, place in plastic containers, allowing head space, and freeze up to 6 months.

*Vegetable Broth:  We used Pacific Organic Vegetable Broth because it does not have MSG, and has no highly processed ingredients; however, Pacific has a very strong flavor so our water to broth ratio is heavy on the water and low on the vegetable broth.  If you are using a vegetable broth other than Pacific, please adjust the water to broth ratio accordingly.