Description
A comforting and hearty cabbage soup packed with nutritious vegetables, aromatic spices, and protein-rich white beans. This easy-to-make, flavorful soup is perfect for a wholesome lunch or dinner and is naturally low in fat and calories.
Ingredients
Vegetables and Aromatics
- 3 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 ribs celery, chopped
- 2 medium carrots, sliced into ¼-inch thick rounds
- 3 cloves garlic, minced
- ½ large green cabbage (or 1 small cabbage), washed, dried, cored, and sliced into ½ inch by 2 inch pieces
Spices and Seasonings
- 1 teaspoon dried thyme
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¾ teaspoon salt (or to taste)
- ½ teaspoon black pepper (or to taste)
Liquids and Canned Goods
- 15 ounces canned diced tomatoes with juices
- 4 cups low sodium vegetable broth
- 15 ounces canned white beans or chickpeas, rinsed and drained
- 1 tablespoon lemon juice (or to taste)
Instructions
- Heat Olive Oil and Cook Base Vegetables: Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the chopped onion, celery, and sliced carrots, cooking and stirring occasionally for about 6 minutes until they start to soften.
- Prepare the Cabbage: While the base vegetables cook, wash, dry, and core the cabbage. Slice it into approx. ½ inch by 2 inch pieces to ensure even cooking and texture.
- Add Spices and Cabbage: Add the minced garlic, sliced cabbage, dried thyme, ground cumin, smoked paprika, salt, and black pepper to the pot. Stir frequently and cook for 3 minutes to release the flavors and slightly soften the cabbage.
- Add Liquids and Beans, Simmer: Pour in the canned diced tomatoes with their juices, vegetable broth, and rinsed white beans. Stir to combine, then increase the heat to medium-high to bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer gently for 20-25 minutes, or until all the vegetables are tender and flavors meld.
- Finish and Season: Turn off the heat and stir in the lemon juice for brightness. Taste the soup and adjust seasoning with additional salt and pepper if needed. Serve warm.
Notes
- You can substitute white beans with chickpeas for a different texture and flavor.
- This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- For a spicier version, add a pinch of red pepper flakes with the spices.
- If you prefer a thicker soup, blend a portion of the soup and stir it back in before serving.
- Use a heavy-bottomed pot such as a Dutch oven to cook the soup evenly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
