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+ servings
bean and cabbage soup recipe with tomatoes carrots greens healthy low calorie bean soups high in fiber

Cabbage and Bean Soup

Kelly Jensen
This hearty cabbage and bean soup is loaded with fresh vegetables, cabbage, beans, and spices. A great high-fiber recipe if you're looking for a lighter meal option.  Serve as a light lunch or dinner, with a salad or slice of thick rustic bread.
4.95 from 19 votes
Cook Time 45 minutes
Total Time 45 minutes
Course Dinner, Lunch, Soup
Cuisine American
Servings 4 servings
Calories 279 kcal

Equipment

  • Large Pot

Ingredients
  

  • 2 tablespoons 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 teaspoon thyme
  • 1/4 teaspoon garlic salt
  • 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.
  • To the pot, add the carrots, celery, cabbage, tomatoes, beans, vegetable stock, garlic salt, and thyme.  Bring to a boil then reduce to a simmer and cook over low heat for about 45 minutes. The soup should be done when the cabbage and carrots are cooked all the way through.
  • Stir in fresh parsley and lemon juice, and taste for seasoning (add more salt if needed). Enjoy!

Nutrition

Calories: 279kcalCarbohydrates: 24gProtein: 4gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 227mgPotassium: 678mgFiber: 12gSugar: 11gVitamin A: 8546IUVitamin C: 114mgCalcium: 139mgIron: 2mg
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