Easy White Bean and Cabbage Soup- a healthy soup that’s packed full of fiber, vitamins, protein and iron. Vegan, grain-free and freezes well too!
Top of the morning to ya lads and lassies! How was your weekend?
Mine was cold and wet. I got home from New Orleans late Saturday night and then we braved the rain to go to Indie South Fair. Even though we got soaked it was still super cool. They’re headed to Asheville next and I would highly recommend checking it out if you live nearby. It’s a great place to pick up a few special gifts for the holidays.
Then when you get home you can cozy up to a warm bowl of soup! You like that transition, don’t cha?
This is another recipe blast from the past. I’m slowly working my way through the archives and refreshing a few of my favorites with new photos and better instructions. It’s been a nice way for me to improve the site and also give myself a break from testing new recipes in the midst of moving.
What’s so great about this soup is that it’s incredibly filling thanks to all of the fiber in the cabbage and the white beans. It’s also packed full of vitamins and iron while still being low in calories, making it a perfect option for this time of year when many of us tend to over indulge because of the holidays.
Most of the flavor comes from just a few simple herbs and spices: coriander, smoked paprika and oregano. If you’re not familiar with coriander, it’s the dried seed of a cilantro plant. I know there are a lot of cilantro haters out there but I find ground coriander to be more subtle than the fresh leaves. It might be worth smelling it before you completely rule it out.
If you don’t have coriander on hand, you can try substituting it with cumin. It will change the flavor quite a bit but it will still be delicious!
Yield: 4 bowls
Prep Time: 10
Cook Time: 25
Total Time: 35
1 tablespoon olive oil
1 yellow onion, diced
3 carrots, peeled and diced
4 garlic cloves, minced
1 teaspoon coriander
1/2 teaspoon smoked paprika
1 teaspoon dried oregano
1 head green cabbage, cored and thinly sliced (approx. 4-5 cups)
1 (14.5 ounce) can fire roasted tomatoes
8 ounces tomato sauce*
5 cups vegetable broth
1 (15 ounce) can white beans, drained and rinsed
In a large pot, warm the olive oil over medium heat. Add the onion and cook for 5 minutes. Add the carrot, garlic and spices (coriander, paprika, oregano, pinch salt & pepper) then stir together. Cook for an additional 5 minutes then toss in the cabbage and stir together until well-combined.
Next pour in the tomatoes with their juices, tomato sauce and vegetable broth. Bring to a rapid boil then reduce to a simmer and cook for 15-20 minutes, until the cabbage is just tender. Add the drained beans and cook for 5 more minutes until heated through. Serve warm and enjoy!
Leftovers can be stored in an airtight container for up to 4 days or you can freeze it for up to one month. Make sure it is cooled to room temperature prior to freezing.
*Nutrition facts are for one bowl and will depend on what brands you use. I like to use no salt added tomato sauce to help reduce the sodium content.