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Spicy Sweet Potato, Cabbage, Bean, and Vegetable Soup

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Yes, that’s a mouthful, but it’s a really good one … believe me! I hesitated over sharing this Spicy Sweet Potato, Cabbage, Bean, and Vegetable Soup because the original version was not totally made from scratch as most of my soups are. The first time around I made this soup using Bloody Mary mix actually. I always buy Bloody Mary mix for our Valentine’s Day parties. Some years it gets consumed. Some years not.

This quick and easy Spicy Sweet Potato, Cabbage, Bean, and Vegetable Soup is another pantry recipe that is sure to please! [from GlutenFreeEasily.com]

This year the Bloody Mary mix didn’t even get opened. I knew that I wasn’t going to put it back in my liquor cabinet (aka the top shelf of my pantry) because it would not get used if I did that either. We don’t have many Bloody Mary drinking friends who stop by. Although pre-made Bloody Mary mix can be some fairly horrific stuff … full of high fructose corn syrup and lots of undesirable ingredients as lots of drink mixers (but not all) are, the mix I found was one of the healthier ones. It was free of gluten (of course), HFCS, and MSG, but it did contain some ingredients at the end of the listing (therefore, in lesser amounts) that are not ones I normally consume (e.g., soy). From the ingredients listing, the Worcestershire sauce included in this Bloody Mary mix even appeared to be vegan, which is a bonus for my vegan friends.

Bloody Mary-Sweet Potato-Cabbage

So I decided I’d use this Bloody Mary mix in some soups because I’ve been on a real soup kick of late. Although Mr. GFE doesn’t care to eat soup night after night, particularly the same soup night after night, but when I come up with a good soup, I’m more than happy to eat it several times in a row. Even for several meals in a row. I will eat great soup for breakfast, lunch, and dinner.

This soup is a great soup. Every time I eat a spoonful, I am thrilled with the combination of flavors and textures. It’s perfect for a Meatless Monday and other than the Bloody Mary mix, all the ingredients come from your basic pantry—broth, sweet potatoes, finely shredded cabbage (these become very much like noodles), shredded carrots, black beans, chickpeas (you know how I love them!), corn, and coconut milk (or other non-dairy milk). 

Bloody Mary-Sweet Potato-Cabbage

A quick and easy substitution for Bloody Mary mix is a spicy tomato juice or regular tomato juice or even V-8. I most often use V-8 to make my own version from scratch today. 

Yield:

Sweet Potato, Cabbage, Bean, and Veggie Soup

gluten free, dairy free, vegetarian, vegan, Meatless Monday, soup, pantry soup, quick and easy, cabbage, Bloody Mary, beans, recipe

This soup is full of flavor and textures, and it's delightful! Shredded cabbage gives this soup a little crunch and even a bit of a noodle vibe without actual pasta.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 10 minutes

Ingredients

  • 2 to 2 ½ cups tomato juice, regular or spicy (or vegetable juice like V-8 or gluten-free Bloody Mary mix)
  • 2 cups gluten-free vegetable broth (you can use gluten-free chicken broth if you are not vegetarian/vegan)
  • 2 sweet potatoes, cooked and mashed (I used my hand masher)
  • 2 to 3 cups finely shredded cabbage (I used old-fashioned cole slaw mix, which was simply cabbage and carrots)
  • 1 can black beans (or equivalent amount of fresh cooked black beans), about 16 ounces, rinsed and drained
  • 1 can chickpeas (garbanzo beans; or equivalent amount of fresh cooked chickpeas/garbanzo beans), about 16 ounces, rinsed and drained
  • 1 can corn (or equivalent amount of fresh or frozen corn kernels), about 12 to 16 ounces, rinsed and drained (optional)
  • 1 ½ cups coconut milk (either canned or from carton)

Instructions

  1. Combine all ingredients in large stockpot.
  2. Bring to a boil on stove top.
  3. Reduce heat to a simmer for about 10 to 15 minutes until warmed through. (If you want a thicker soup, use your immersion blender once or twice in the stockpot for about 15 to 30 seconds at a time.)
  4. Stir and serve.

Notes

I originally made this soup with leftover Bloody Mary Mix. These days I use tomato juice or V-8 juice. I sometimes add diced or pureed tomatoes for a slightly thicker soup. I’d definitely recommend the use of an immersion blender near the end of your cooking time, to nicely thicken the soup, whether you are adding diced or larger pieces of tomatoes or not. Incidentally, the finely shredded cabbage in this recipe creates a nice crunchy “noodle” effect.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

© Shirley Braden
Cuisine: American / Category: Soup, Main
Originally published March 11, 2013; updated January 30, 2023.

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Comments

  1. Ina Gawne says

    Shirley – this soup sounds wonderful! I love soups too – and easily could eat soup for breakfast, lunch or dinner! Cabbage is fantastic in soups – not only tasty but hearty as well.

    Reply

    • Shirley says

      Ina–Thanks! I am a latecomer to loving cabbage, especially in soups, but now I am hooked! Because this cabbage was shredded and there was much more than cabbage included in the soup, there was no particular “eau de chou” and hubby enjoyed this soup on Day One, too. 😉

      Shirley

      Reply

  2. Maggie says

    So smart Shirley! And classic Gluten-Free Easily 🙂 I always wanted to like Bloody Mary’s, but I just couldn’t do it! In a soup though, yes I think so!

    Reply

    • Shirley says

      Maggie–Aww, thanks, dear! I do live my gfe approach. 😉 I’ve never enjoyed Bloody Mary’s either, but combined with sweet potatoes, cabbage, etc., the flavors are perfection. I’ve been missing this soup!

      xo,
      Shirley

      Reply

  3. Mary says

    Ohhhhh yum!! What beautiful pictures, Shirley! This is a must for me as Mr. Spinner and I love a good Bloody Mary , so the soup is sure to be a hit.

    Beautifully presented!
    Mary

    Reply

    • Shirley says

      Thanks so much, Mary, on the recipe and the photos. I was pleased with these photos! You and Mr. Spinner might like less additions to your version of this soup since you’re already Bloody Mary fans. 😉 You can make a batch of Bloody Mary mix (I’m sure you have your own favorite recipe) and use some for soup and some for actual Bloody Mary’s. 🙂

      Shirley

      Reply

    • Shirley says

      InTolerant Chef–Thanks! I find I like things more interesting as I am getting older. 😉 LOL This soup has a great balance of spiciness with all the other ingredients. I need to make another batch of soup to enjoy all week! It’s so easy to not have to prepare anything and just grab a bowl. 🙂

      Shirley

      Reply

  7. Lisa says

    This sounds so interesting – not to mention warm and inviting. I can’t wait to give it a try. My next search might just be for a homemade Bloody Mary mix – because I love to mix things up in the kitchen! Thanks for sharing the recipe!

    Reply

    • Shirley says

      Hi Lisa–I’m so sorry that I just discovered your comment and see that I’ve never replied. 🙁 I hope you gave this recipe a try. I do love it! 🙂

      Shirley

      Reply

    • Shirley says

      Hi Sharon–First, welcome to gfe! How terrific that this soup has become a favorite of your son’s! I really appreciate you sharing your review with us all. 🙂

      Shirley

      Reply

  9. Judee@gluten free A-Z Blog says

    Shirley,
    This soup really looks hearty and delicious. I probably would use the V-8 juice and I love your comment about the cabbage becoming almost like noodles. I can’t wait to try this soup,. Thanks for sharing it.

    Reply

    • Shirley Braden says

      Hi Judee–This soup was such a pleasant surprise when I first made it and I still love it. The Bloody Mary Mix is a bit thicker than V-8 or tomato juice, but you can get the same thickness in this soup by using your immersion blender in the pot for about half a minute. Hope you enjoy it!

      Shirley

      Reply

  10. Karen Hintz says

    Thanks for a really tasty and interesting recipe. On I made it this morning and am enjoying a mug full for lunch.
    It turned out sweeter than I anticipated, but the mix of flavors is so diverse it isn’t a drawback..
    Does anyone know if this freezes well?

    Reply

    • Shirley Braden says

      Hi Karen–It looks like you’re new here at gfe, or that at least it’s your first time commenting–welcome! 🙂 I’m so glad you enjoyed this soup so much. It always newly surprises me, in the best possible way, when I make it and I’m overdue for a pot so thanks for reminding me about it. 😉 The sweet potatoes, corn, and coconut milk help make this recipe sweeter. I’m glad you like the combination of flavors! While I’ve not frozen this soup or heard back from any who have, all the ingredients are ones that freeze well (even cabbage, surprisingly) so freezing it should work just fine. Thanks so much for taking the time to leave your review here!

      Shirley

      Reply

    • Shirley Braden says

      Hi Carolyn–Welcome to gfe! 🙂 You can really use any milk. The milk “tempers” the spiciness if you use spicy tomato juice but overall, it melds the flavors together nicely even if you use regular tomato juice. Hope you enjoy this soup!

      Shirley

      Reply

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