Description
Warm up with this delightful cabbage soup, crafted to be both hearty and comforting. Featuring tender cabbage, nutritious potatoes, sweet carrots, and protein-packed white beans, all simmered in a rich, tomato-infused broth, this soup is perfect for chilly days. It’s not just a meal; it’s a cozy embrace in a bowl.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 large carrots, sliced into 1/2-inch rounds
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 head green cabbage (about 2 pounds), cored and chopped into 1 1/2-inch pieces
- 2 large russet potatoes, peeled and diced into 1-inch cubes
- 1 (28 ounce) can diced tomatoes, undrained
- 6 cups vegetable broth
- 1 cup water
- 1 (15 ounce) can Great Northern beans, rinsed and drained
- 1 1/2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 bay leaves
Instructions
- Heat the olive oil in a large Dutch oven or stockpot over medium heat. Add the diced yellow onion, sliced carrots, and diced celery. Cook, stirring occasionally, until softened, about 8-10 minutes.
- Add the minced garlic and cook for 1 minute more until fragrant.
- Stir in the chopped green cabbage, diced russet potatoes, canned diced tomatoes with their juice, vegetable broth, water, rinsed and drained Great Northern beans, dried oregano, dried thyme, salt, black pepper, and bay leaves.
- Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes, or until the cabbage and potatoes are tender.
- Remove the bay leaves before serving. Ladle the hot soup into bowls.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg