Cabbage and Bean Soup
This easy cabbage and bean soup recipe is loaded with fresh vegetables, cabbage, beans, and spices. A great hearty vegetable soup that's simple and inexpensive to make!
Servings: 4 servings
Calories: 279kcal
Cost: $2
Equipment
- Large Pot
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 sweet onion sliced
- 4 cloves garlic chopped
- 3 carrots sliced
- 4 stalks celery
- 1 small head cabbage shredded
- 1 28-ounce can Diced Tomatoes
- 2 14-ounce cans beans drained and rinsed, I used white beans
- 8 cups Vegetable Stock
- 1/4 teaspoon each sea salt and black pepper
- 1/2 cup fresh parsley chopped
- 1 lemon juiced
Instructions
- To a large soup pot, heat the olive oil over low heat. Add the chopped onion and garlic, and sauté for 6 to7 minutes, until vegetables begin to glisten.
- Add the carrots, celery, and shredded cabbage, and stir.
- Pour in the diced tomatoes with their juices into the pot.
- Add in the beans, vegetable stock, salt, and pepper - bring to a boil. Cover the pot and simmer for 45 minutes over low heat.
- Sprinkle in the fresh chopped parsley, and squeeze in the lemon juice.
- Stir, taste, and adjust seasoning as needed (adding more salt, pepper, or lemon to taste). Serve warm with a thick slice of crusty bread.
Notes
Dietary Modifications
- This Soup is Vegan, Vegetarian, and Dairy Free
- It is also Gluten Free
- It is Low Calorie and can be made Oil Free by omitting the olive oil.
Nutrition
Calories: 279kcal | Carbohydrates: 24g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 227mg | Potassium: 678mg | Fiber: 12g | Sugar: 11g | Vitamin A: 8546IU | Vitamin C: 114mg | Calcium: 139mg | Iron: 2mg