This vegan cabbage stew with bulgur and navy beans is hearty, wholesome, and comforting. It has a brothy tomato base and lots of texture from chopped cabbage, white beans, and cracked bulgur wheat. This is a great soup to make ahead?it becomes even more flavorful after a couple days!

We sprang forward into springtime this week.

No sooner had we set the clocks an hour earlier (or woken up wondering why it seemed so late), than the weather got very chilly for a day.

And now, suddenly, it’s warm again.

Such are the unpredictable ups and downs of spring!

In any case, there’s still a chill in the air, and for as long as that remains true, it’ll be soup season for me.

And isn’t it nearly always soup season" It has to be blazing hot outside for me to turn down a cozy, nutritious bowl, warm bowl of vegan soup.
This particular soup is filling and full of texture, which is how I like my soups to be. It also features one of my favorite?and, I think slightly underrated?vegetables: cabbage.

Cabbage soups for the soul

There are so many ways that I like to enjoy cabbage: in cabbage pasta, slaw, vegan colcannon, as roasted cabbage steak wedges, and in the form of a good, old-fashioned pot of braised red cabbage.

But for all of these excellent uses for this nutritious vegetable, there’s really nothing like cabbage in soup.

I first fell in love with cabbage soup when I was writing my cookbook Power Pl...