Hunky Heartbeet Cabbage Soup



If you’ve been following my Insta Stories this year, you might’ve seen that one of my smaller goals for 2017 is to use reusable produce bags. It’s something I’ve tried in the past but never stuck with, so when I told Eric about the goal he wasn’t sure that I would actually do it. Especially since I’ve had a pretty bad case of new-mama brain lately. “This is going to last a week!” he chuckled. But here I am 6 weeks into 2017 and it’s going great…mainly because proving him wrong is one of my greatest joys in life.

These are the bags I purchased on Amazon. I love that there are various sizes, and so far they’re holding up well! Adriana has also claimed one and likes it when I add a few light groceries into her “grocery bag” while she sits in the cart. Just remind me not to put a clementine in there again; she thinks it’s pretty funny when she bites through the skin. Disappointed smile


You may suspect we’re living off of soup these days due to how many soup recipes I’ve shared over the past few months, and you might be right! Soup has been our go-to solution during the hectic postpartum season because I can make a big batch and the leftovers only get better as the days go by.

My aunt recently had us over for lunch, and she made this incredible borscht-inspired soup that I immediately knew I had to try to make at home. I couldn’t believe how few ingredients she used for a soup that blew us all away. Her secret? A jar of marinara sauce forms the soup’s base. My jaw dropped! I recreated the soup at home the very next day, and my jaw dropped again when Adriana ate 3 bowls of it in a row. She was covered in beet stains by the end, but it was worth it because I never thought she’d eat this kind of soup. Heck, I never thought I would enjoy beets in soup either, but it’s our new obsession. So if you’re worried about a beet and cabbage soup being a bit too earthy-tasting, I encourage you to give this one a try. It’s surprisingly sweet, and really satisfying. I’m also convinced the healthy ingredients helped me fight off a cold that was going through our household, too. It’s bursting with Vitamin C, iron, and B vitamins, making it a great immune-booster this time of the year!


4.9 from 31 reviews

Hunky Heartbeet Cabbage Soup

Vegan, gluten-free, grain-free, refined sugar-free, soy-free


You won’t believe the gorgeous colours in this incredibly healthy, borscht-inspired soup, from the prep stage (gorgeous shades of plum and violet) to the final end result (a bold crimson red). It's the perfect soup to celebrate Valentine's Day (or really, to brighten up any chilly winter day). This soup takes an hour and a half to cook thanks to the raw beets, so be sure to give yourself enough time; the bonus is that you can cover it and walk away as it simmers. To avoid a longer cook time, chopping the beets very small (think pea- or almond-size) is key. A big thank-you to my Aunt Elizabeth for inspiring this soup.

9 cups (2.1 litres)
Prep Time
Cook time


  • 2 tablespoons (30 mL) coconut oil
  • 2 cups (280 g) diced red onion (about 1 medium/large)
  • 5 cups (540 g) diced red cabbage (about 1/2 medium)
  • 4 cups (500 g) peeled and diced raw beets (about 2 large/3 medium)*
  • 5 cups (1.2 L) marinara sauce**
  • 3 cups (750 mL) water
  • Fine sea salt or Herbamare, to taste
  • Cashew Sour Cream, for serving (optional)
  • Fresh dill, for garnish (optional)


  1. Add the coconut oil into a large pot. Over medium heat, sauté the onion for about 3 to 5 minutes, stirring once or twice.
  2. Add the diced cabbage and beets. Stir again. Continue sautéeing for another few minutes.
  3. Add all of the marinara sauce and the water. Stir to combine. Simmer the soup, covered, over low to medium heat for 1 hour and 30 minutes to 1 hour and 45 minutes, or until the beets are fork-tender. Your cook time may vary depending on how fresh your beets are and how small you chopped them. (If it’s your first time cooking the soup, you may want to check on it a few times and stir to to make sure it’s not sticking to the bottom of the pot.)
  4. Taste and season with salt to taste. Ladle into a bowl and serve with a spoonful or swirl of Cashew Sour Cream and chopped dill if desired, but it's great all on its own, too.
  5. This soup will keep in the fridge in an airtight container for up to 1 week. It freezes beautifully, too: Simply cool the soup and place it into a freezer-safe container, leaving an inch of space at the top for expansion. Freeze for up to 2 months.


* To prevent staining your hands, wear disposable gloves while peeling and dicing the beets.

** If you can find it, I highly recommend using White Linen Collection Marinara Sauce from Costco in this recipe. I use 1 full bottle, which works out perfectly to about 5 cups. It’s my favourite store-bought marinara sauce (I have no affiliation with them, by the way, just passing along my personal recommendation!). My Fail-Proof Marinara Sauce from Oh She Glows Every Day is also lovely in this soup!




Blessings in a Backpack update:

If you remember, we committed to donating the January revenue from our paid Get Glowing app bundle (for both Android and iOS) to Blessings in a Backpack Canada. I’m thrilled to let you know that we raised enough money to feed 19 children, providing them with a backpack of food to take home every Friday, for an entire school year! A BIG thank-you to everyone who downloaded the bundle of recipes. We couldn’t have done this without you!

Let's get social! Follow Angela on Instagram (@ohsheglows + @theglowspot), Facebook, Twitter, Pinterest, Snapchat, and Google+

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{ 32 comments… read them below or add one }

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Jenna June 20, 2017

Hi! I love your recipes, have you ever tried to make vegan Spanish tortilla? This is the only good recipe I could find online:
You should post a recipe for one!


Heide M June 18, 2017

Will have to try this.

Thanks for posting.


Joanna June 4, 2017
Recipe Rating:

I am a huge fan of soups like that I mean the chunky ones I have a plan to make it next weekend hugs:*


Agata May 14, 2017
Recipe Rating:

Hi, I just wanted to say I love beets and this may be my new favorite way to cook borschch! I used Gia Russa sauce and I find that it works great because it’s slightly spicy so it adds a nice depth. Love the recipe, thank you!


Angela Liddon May 15, 2017

I’m happy to hear you enjoy the recipe, Agata! And thanks for sharing your sauce rec — that slight spiciness sounds like it would be great in this dish.


Caroline April 23, 2017
Recipe Rating:

Making this soup for the second time tonight and I can’t wait! It was such a hit that I’m doubling the recipe. We love the Kirkland organic marinara from Costco and it worked beautifully in this soup. Thanks for including simple recipes like this that pack big flavour.


Angela Liddon April 24, 2017

Fast and easy recipes are huge winners in our busy household these days–I’m so glad to hear this one is a winner in yours, too. :) Hope you enjoyed that second batch juts as well as the first!


Carey April 22, 2017
Recipe Rating:

Absolutely delicious!! I added a bit of red vinegar while cooking and served with either cashew cheese and dill or horseradish.


Nina April 17, 2017

Hi Angela, can I substitute the cabbage woth chard? Any thoughts on this?:-) Thanks, Nina


Angela Liddon April 20, 2017

Hey Nina, The cabbage gives this soup a great texture so I wouldn’t recommend swapping it out, but that’s just me! If you’d like to experiment with it, feel free, and please let us know how it goes!


Ashley Diana March 31, 2017
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The color and name of this recipe is fabulous & caught my eye! Love the use of beetroot here Angela, it can be hard to find nice recipes with it! That gold spoon too! ?


Saada March 31, 2017



Nature March 30, 2017



Deandra March 26, 2017
Recipe Rating:

I like your site very much. Lots of information you provided and the excellent part is people are engaging with you. This feels actually good when you comment back. Thanks for sharing and also engaging with us.


Edna Smith March 25, 2017
Recipe Rating:

Great staffs!!! I like all the things about kitchen and my best friend Ellena referred me to visit here. I have to tell you that, i’m really very pleased to read about you and your blog. Thanks for sharing your knowledge and I’ve no regrets being here!! :)


Angela Liddon March 27, 2017

It’s lovely to hear from you, Edna! I’m so glad to you’re enjoying my blog and recipes. Thanks for taking the time to say hello! :)


Eleanor March 24, 2017
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This was fantastic! It was devoured at our dinner party and so easy to make I managed to pull it off with a newborn attached to me. Plus I love that it’s so healthy.


Kristy March 21, 2017
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Amazing!! Put this in for 30 minutes into the pressure cooker and turned out perfectly! Thanks for sharing!


Sarah Snell March 20, 2017
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I’m not a great fans of Cabbage. But after seeing the images of this soup, i thought why not!!!! Really it seems awesome and i think the taste would be more like the commentators replied.


Katelyn March 13, 2017
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This soup is amazing! It was as if you looked into my fridge and said, “I know exactly what you should make with those veggies you have in there”…
I was a little skeptical about the marinara but I gave it a shot and this soup blew me away! So delicious!

thanks for another great recipe :)


Susan March 11, 2017

Happened to have some leftover roasted beets in the fridge so used them instead of the raw ones. Only had organic diced canned tomatoes on hand so used them instead of the Marinara. Shortened the cooking time of course. This was a FABULOUS soup. Thank you so much for one more great addition to my repertoire. You have made me a fantastic vegan cook.


josephineray March 11, 2017
Recipe Rating:

Look delicious, Very healthy and yummy recipe. Last night I made it and my grandpa really like it.


Samantha of You Look Attractive March 10, 2017

I suddenly thought that this dish looks a little similar with Kimchi, which is a spicy korean dish. They also use cabbage (sometimes raddish) for kimchi, by the way. Now I’m thinking, can beets be a good ingredient or alternative for a kimchi dish?
I’m really craving for some spicy stuff right now. Maybe you can share me some of your mouth watering and spicy dish. I’d love to make one. Thanks in advance Angela!


Angela Liddon April 6, 2017

Hey Samantha, I’m happy to share a few of my spicier recipes with you! Depending on your heat tolerance or how revved up you want the spice factor to be, I’d recommend adding in the optional cayenne pepper where suggested and using hotter curry powders to really give the recipes that kick. For more soups, I’d suggest the following blog recipes 10-Spice Vegetable Soup, Glowing Spiced Lentil Soup, Spiced Red Lentil Tomato and Kale Soup. If you have one or both of my cookbooks, there’s also my Metabolism-Revving Spicy Cabbage Soup (Oh She Glows Every Day, p. 139), Creamy Thai Carrot Sweet Potato Soup (Oh She Glows Every Day, p. 141), and Soul-Soothing African Peanut Stew (The Oh She Glows Cookbook, p. 129). For entrees, check out the DIY Burrito Bowl, Next Level Vegan Enchiladas, Creamy Vegetable Curry (The Oh She Glows Cookbook, p. 183), and Quick & Easy Chana Masala (The Oh She Glows Cookbook, p. 163). Hope that list helps! Happy cooking :)


Megan March 8, 2017
Recipe Rating:

Loved by the whole family! Husband was skeptical of the marinara but was very pleasantly surprised:)


Alina March 8, 2017

I make beet soup (borscht) a lot, as I am Russian haha. I make it slightly different, as I add some cubed potatoes and a can of beans ( white or kidney, any really). Makes it really hearty and filling, as beans add in the protein! This recipe looks really good though, for a lighter option! We eat the soup with russian black bread and raw garlic, dipped into salt (just careful, that you don’t eat garlic before going out somewhere haha) ;)


Chinwe March 7, 2017

Hi, do you this would work well with vegetable broth instead of water?


Angela Liddon March 17, 2017

Hey there, I don’t see why not!


Morgan Crampton March 7, 2017
Recipe Rating:

Made this yesterday. Amazingly yummy and super easy :)


AnnieC March 7, 2017

Angela, my solution to plastic produce bags is to use cloth bags. I bought about 2 metres of green broadcloth and sewed them in various sizes. They are open on the top so the cashier can peak inside. I just stuff them in my grocery bags and off I go. They are washable if they get icky.


Angela Liddon March 7, 2017

DIY bags are such a great idea, Annie! And you gotta love that they’re washable, too. Did you work from a pattern?


Elizabeth March 6, 2017
Recipe Rating:

I thought this soup was okay but not wonderful the evening I made it (the marinara was too bright. We don’t have a Costco membership, and maybe with the marinara you recommended it would be better on the first night). Each successive day, it’s gotten better and better as the marinara mellowed and here I am eating the last of it 5 days later and it’s the best ever. I am so sad there was only a cup left because I love it and want more. A lot more.


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