BEAN CABBAGE SOUP
I used to love my Italian grandmother's homemade minestrone. She was very particular about ingredients and where she bought them. Since I cook for only my husband and myself, I have simplified her recipe and cut down on the amounts. If I do say so myself, it's almost as good as Nonna Teresa's.
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- In a saucepan, saute celery and onion in oil for 2-3 minutes. Add garlic and saute for 1 minute. Add the zucchini, potato and carrot; saute for 3 minutes. Stir in the beef broth, beans, basil and pepper. Bring to a boil. Stir in cabbage. , Reduce heat; cover and simmer until potatoes are tender, about 20 minutes. Just before serving, stir in rice and cheese.
Nutrition Facts : Calories 165 calories, Fat 3g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 530mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 5g fiber), Protein 7g protein. Diabetic Exchanges
NAPA CABBAGE AND BEAN SOUP
This Napa cabbage and bean soup is vegetarian comfort food! Ready in just 30 minutes, this delicious and very simple soup is so flavorful you'll want more!
Provided by David & Debbie Spivey
Categories Main Course Soup
Time 30m
Number Of Ingredients 9
Steps:
- Cut the bottom off the cabbage, then peel away the cabbage leaves; cut or tear into two-inch pieces. Rinse the leaves with cold water. Allow them to drain or use a salad spinner to remove excess water.
- Heat the oil in a medium pot over medium heat; add the garlic and red-pepper flakes. Cook, stirring, about 1 minute, or until oil becomes fragrant (do not brown).
- Add cabbage, toss to coat, and season with salt, to taste. Cook until cabbage is just wilted, about 2 minutes.
- Toss the beans and chickpeas into a strainer and rinse with cold water. Shake out excess water and add them and the broth to the pot of cabbage; bring to a simmer.
- Cook until heated through, about 3 to 5 minutes.
- Remove garlic and add salt and pepper if needed.
- Serve with crusty bread, lemon wedges, and red pepper flakes.
Nutrition Facts : Calories 330 kcal, Carbohydrate 42 g, Protein 14 g, Fat 13 g, SaturatedFat 1 g, Sodium 1548 mg, Fiber 13 g, Sugar 7 g, ServingSize 1 serving
FRENCH WHITE BEAN AND CABBAGE SOUP
Make and share this French White Bean and Cabbage Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Greens
Time 8h45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan over medium heat.
- Add in the onion, carrot, and garlic; cover and cook 5 minutes or until softened.
- Transfer the cooked vegetables into a 6-quart slow cooker.
- Add in the cabbage, potato, beans, stock, and thyme; season to taste with salt and pepper.
- Cover and cook on LOW for 8 hours.
- Just before serving, stir in the liquid smoke (if using), and parsley; taste to adjust seasonings.
CABBAGE AND BEANS
Steps:
- Boil the cabbage for 5-10 minutes until it's softened.
- Drain it well.
- Combine in a large pot with beans and sauce.
- Cook until heated through.
- Enjoy with a sprinkle of Romano cheese and crushed red pepper.
WW SIMPLY FILLING SLOW COOKER BEAN & CABBAGE SOUP RECIPE
This slow cooker bean and cabbage soup is easy, healthy & satisfying with just 198 calories, 0 WW Freestyle SmartPoints & works with Simply Filling.
Provided by Martha McKinnon | Simple Nourished Living
Categories Soup
Time 8h20m
Number Of Ingredients 8
Steps:
- Ideal slow cooker size: 4- to 5-Quart.
- First puree 1 can of the beans with a little water in your blender or food processor.
- Combine the pureed beans and remaining ingredients in your slow cooker.
- Cover and cook until the vegetables are tender, 4 to 6 hours on HIGH or 6 to 8 hours on LOW.
Nutrition Facts : ServingSize 1 generous cup, Calories 196 kcal, Carbohydrate 37.5 g, Protein 14.7 g, Fat 1.6 g, Fiber 9.2 g
CABBAGE POTATO BEAN SOUP
Bowl - check, spoon - check, total comfort food that is going to make your tummy happy - check! This incredibly hearty, satisfying, and oh-so-delicious vegan, oil free Cabbage Potato Bean Soup is packed with aromatic spices, nutritious veggies, and bursting with autumn vibes. Hearty potatoes, onions, cabbage, carrots, and beans with a light and flavorful broth simmer together creating deeply satisfying soup the whole family will love. Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, and no highly processed ingredients.
Provided by Monkey and Me Kitchen Adventures
Categories Soup
Time 40m
Number Of Ingredients 24
Steps:
- Place the Spice/Herb Ingredients into a small bowl, mix well, set aside.
- In a large ceramic/enamel lined deep skillet, Dutch oven/pot or similarly large stockpot, add the onion, celery, and carrots. Sauté over medium-high heat for 5 to 7 minutes until the veggies start to get tender. (If needed to prevent sticking, add a splash of vegetable broth or water).
- Add the minced garlic and sauté for one minute.
- Add the water, vegetable broth, tomato sauce, and miso bring to a boil, then immediately lower to a simmer.
- Add the Spice/Herb Mix and all the remaining ingredients except for the cannellini beans, and simmer until the potatoes and cabbage are just about tender. Then add the cannellini beans, simmer until the potatoes and cabbage are tender.
- Serve with your favorite toppings.
Nutrition Facts : ServingSize A bowl, Calories 402 calories, Sugar 8.4 g, Sodium 639.7 mg, Fat 1 g, SaturatedFat 0.2 g, TransFat 0 g, Carbohydrate 87.3 g, Fiber 15.4 g, Protein 13.2 g, Cholesterol 0 mg
EASY WHITE BEAN AND CABBAGE SOUP
Yield 4 bowls
Number Of Ingredients 12
Steps:
- 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!
CABBAGE AND WHITE BEAN SOUP
Steps:
- Soak beans in cold water to cover by 2 inches at room temperature at least 8 hours, or quick-soak (see cooks' note, below). Drain in a colander.
- Stick clove into onion. Bring ham hocks and 3 quarts water to a boil in a wide 6- to 7-quart heavy pot, skimming off any froth, then reduce heat and simmer, covered, 1 hour. Add beans, onion, parsley, bay leaf, thyme, and garlic and simmer, uncovered, stirring occasionally, until beans are almost tender, 40 to 50 minutes.
- When beans are almost done, peel potatoes and cut into 1-inch pieces. Add potatoes and cabbage to beans, then simmer, uncovered, until vegetables are very tender, 20 to 25 minutes.
- Remove ham hocks. When ham hocks are cool enough to handle, discard skin and bones, then cut meat into bite-size pieces. Stir into soup with salt and pepper to taste. Discard bay leaf and onion.
- Spread butter on both sides of bread, then toast in a 12-inch heavy skillet over moderate heat, turning over once, until golden, about 2 minutes total.
- Serve soup with toasts.
CABBAGE BEAN SOUP
Made this cabbage and bean soup for dinner last night. Loved the soup, it was flavorful, tasty and very light. Browning all the veggies in the pot was a must, which developed tons of flavors and made the soup taste delicious.
Categories Vegetables Side Dish Vegetarian Soups Beans and Grains Tomatoes High Fibre Cabbage Green beans Vegan
Time 1h5m
Yield 8
Number Of Ingredients 32
Steps:
- In hot oil, cook leeks, onion, carrot, celery, and garlic. Add broth. Simmer 10 to 15 minutes. Add green beans, tomatoes, cabbage. Heat. Add beans, water, salt and pepper. Cover, simmer until cooked. Place a slice of bread in individual bowls; drizzle with olive oil. Sprinkle with Parmesan and ladle soup on top.
Nutrition Facts :
MOM'S CABBAGE SOUP
On rainy days, I often want comfort food-something to warm my belly and my soul! This very easy cabbage soup recipe is something my mother would make for me on days just like this. Her version has a ham hock, but you can use kielbasa instead, or go no-meat, the way I did.
Provided by Food Network
Categories main-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the soup: Heat the olive oil in a stockpot over medium heat. Add the onion, celery, carrots and garlic and cook, stirring often, until the onions are translucent (not browned), about 8 minutes. Add salt, black pepper and crushed red pepper flakes to your desired preference. Then stir in the fresh tomatoes, canned tomatoes and vegetable stock and bring the entire mixture to a boil.
- Once boiling, stir in the cabbage and beans and keep it simmering, stirring occasionally, until the cabbage is tender, 35 to 40 minutes. Add more stock or water if you prefer more liquid and taste and season with more salt and pepper, if necessary. When finished, sprinkle over and stir in the parsley for color and flavor.
- Ladle the soup into bowls and serve with crostini or garlic bread, if desired.
- For the crostini: Preheat your oven to 350 degrees F.
- Place the bread slices on a baking sheet. Brush the tops with olive oil. You can also smear minced garlic over the top, if desired.
- Bake until crunchy and golden brown, 15 to 20 minutes. Take the crostini out of the oven, drizzle the tops with olive oil and sprinkle sea salt over the top.
ITALIAN PEASANT SOUP WITH CABBAGE, BEANS & CHEESE
A well-stocked pantry is a good starting point for making a hearty homemade soup like this one--just add some fresh vegetables, bread and cheese and you've got dinner (and tomorrow's lunch).
Provided by EatingWell Test Kitchen
Categories Healthy Italian Soup Recipes
Time 40m
Number Of Ingredients 9
Steps:
- Mash 1 1/2 cups beans with a fork.
- Heat 1 teaspoon oil over medium heat in a Dutch oven or soup pot. Add onion and cook, stirring often, until softened and lightly browned, 2 to 3 minutes. Add cabbage and minced garlic; cook, stirring often, until the cabbage has wilted, 2 to 3 minutes. Add broth, mashed beans and whole beans; bring to a simmer. Reduce heat to medium-low, partially cover and simmer until the cabbage is tender, 10 to 12 minutes. Season with pepper.
- Shortly before the soup is ready, toast bread lightly and rub with the cut side of the garlic clove (lightly or heavily depending on taste). Divide toast among 8 soup plates. Ladle soup over the toast and sprinkle with cheese. Drizzle about 1 teaspoon oil over each serving. Serve immediately.
Nutrition Facts : Calories 304.8 calories, Carbohydrate 36.6 g, Cholesterol 15.7 mg, Fat 11.3 g, Fiber 9.9 g, Protein 15.7 g, SaturatedFat 3.7 g, Sodium 867.7 mg, Sugar 4.4 g
WHITE BEAN CABBAGE POTATO SOUP
Hearty, nourishing and simple ingredients. White Bean Cabbage Potato Soup is a steamy one pot recipe that will serve up cozy during the coldest months of the year. This recipe is vegetarian, easily vegan and gluten free.
Provided by Traci York | Vanilla And Bean
Time 50m
Number Of Ingredients 12
Steps:
- In a large Dutch Oven or stock-pot, add the olive oil (or butter and melt) and heat until shimmering. Add the leeks and cook, stirring frequently on low until they're soft with a bit of golden color, about 10 minutes. Watch them close, as they can burn easily.
- Add the cabbage to the leeks. Cook on low stirring occassionally to cook down, about 9-10 minutes (the pot will be very full!).
- Add garlic, 1/2 tsp salt, broth, potatoes and thyme bundle. Bring to a simmer, then cook on low for about 20 minutes for a fork tender potato (this will vary depending on type of potato and size of cut, so test to taste), or 40 minutes to let the potatoes soften further (this time is flexible - cooking the potatoes longer will allow them to be more creamy and melt into the soup - yum!)
- Remove the thyme bundle, stir in the beans and a good squeeze of lemon (it brightens the soup). Warm through, about five minutes. Taste to adjust salt and pepper seasoning as needed. Due to variations in salt content in vegetable broth, add salt to taste. I'm pretty generous with it in this recipe. Garnish with parmesan and fresh thyme leaves if desired.
- Store in a lidded container in the refrigerator for up to three days. This soup is freezer friendly. Freeze in individual containers for lunch portion servings or a larger family size container. Thaw overnight in the fridge and gently rewarm on the stovetop.
Nutrition Facts : Calories 217 kcal, Carbohydrate 33 g, Protein 6 g, Fat 8 g, SaturatedFat 1 g, Sodium 1380 mg, Fiber 6 g, Sugar 8 g, ServingSize 1 serving
MACARONI, CABBAGE, AND BEAN SOUP
Steps:
- Heat 4-quart saucepan of salted water to boiling over high heat. Add macaroni and cook as label directs.
- Meanwhile, in 5- to 6-quart saucepot, heat oil over medium-high heat until hot. Add onion, cabbage, garlic, and pepper; cook until cabbage begins to wilt, 6 to 8 minutes, stirring often. Stir in broth, beans, and 1 1/2 cups water; heat to boiling.
- Drain macaroni. Stir macaroni into cabbage mixture; heat through. Serve with Parmesan if you like.
Nutrition Facts : Calories 310 calories
RUSTIC CABBAGE, POTATO & WHITE BEAN SOUP
Something about cabbage I just love in soups! Enjoy this hearty and flavorful cabbage and white bean soup with freshly homemade socca or crusty bread.
Provided by Julie | The Simple Veganista
Categories Soup
Time 45m
Number Of Ingredients 13
Steps:
- Washing Leeks: Slice off the root end and the dark green parts. Slice in half lengthwise. Run under cold running water, opening up the layers as you rinse to remove and dirt between the leaf sheaths. Lay on flat surface and cut into thin slices horizontally (widthwise).
- Saute: In a large dutch oven or stock pot, heat water/oil over medium to medium-high heat, add leeks, carrots and celery, saute for 5 minutes. Smells delicious already! Add garlic and spices, saute for 1 minute more or until fragrant.
- Add remaining ingredients: Add tomatoes, potatoes, cabbage, beans, and veg broth.
- Simmer: Bring to a boil, cover, reduce heat to low, and simmer for 20 - 30 minutes, or until potatoes and cabbage are tender. Taste for seasoning adding salt & pepper as needed.
- Serve topped with parsley and a serving of gluten-free socca or crusty artisan bread. Enjoy!
- Serves 4 - 6
- Leftovers can be stored in the refrigerator in covered containers for up to 6 days. For longer storage, keep in the freezer using freezer safe containers or bags for up to 2 - 3 months.
Nutrition Facts : Calories 247 calories, Sugar 9.3 g, Sodium 251.5 mg, Fat 2 g, SaturatedFat 0.2 g, TransFat 0 g, Carbohydrate 49.9 g, Fiber 12.2 g, Protein 10.3 g, Cholesterol 0 mg
BACON, CABBAGE, AND WHITE BEAN SOUP
This hearty flavourful soup hits all the right smoky and sweet notes for a cold winter's day. Enjoy with some grated Parmesan cheese on top and a side of cornbread. Perfect to keep in the fridge for those days you want to rush home and warm up!
Provided by Paprika Girl
Categories < 4 Hours
Time 1h15m
Yield 8 1 1/4 cup portions, 8 serving(s)
Number Of Ingredients 15
Steps:
- In a large pot over medium heat, saute your diced bacon for about five minutes until it starts to release its fat. If it's really fatty, drain some, so that you keep about a tbsp of bacon fat in the pot. Add your carrots, onion, and garlic. Cook for about 10 min, until vegetables are soft.
- Add your chicken broth, water, and all of your spices except for the salt (be cautious with the salt--this soup can easily get too salty). Cover pot with lid. Bring to a boil. Add the beans and the cabbage, and let come to a gentle boil again. At this point, bring it to a gentle simmer on a lower heat and let it simmer away for about 30 minute Stir every once in a while so nothing sticks to the bottom.
- Taste and adjust seasoning. If you'd like, add the tsp of salt here, if it needs it. If you find you want to bring out the sweetness of the cabbage just a touch because your bacon is too smokey, add the sugar. (I liked the small bit of sugar.).
- Simmer for another 10 to 15 minutes, adjusting seasonings as needed. Discard your bay leaf and serve. Garnish with a tbsp of freshly grated Parmesan (it adds a really nice nutty depth to the soup.).
- Stored in an airtight container, soup will keep well in the fridge for about 3-4 days.
LIMA BEAN AND CABBAGE SOUP
Make and share this Lima Bean and Cabbage Soup recipe from Food.com.
Provided by Joanie Grow
Categories Beans
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- In the morning drain beans, add new water to cover beans, and cook for 45 minutes.
- Add all the other ingrendents, mix and and simmer for an additional 30 minutes.
CARROT, BEAN AND CABBAGE SOUP
This was inspired by the "Carrot, Potato and Cabbage Soup" recipe on AllRecipes.com. I've made some substitutions and additions so it is more in keeping with a Nutritarian eating style.....For each can of low sodium broth, I substitute 2 cups water, 1 tablespoon VegiZest (from drfuhrman.com) and 1/8 teaspoon salt (optional).
Provided by Anne Sainz
Categories Greens
Time 55m
Yield 12 cups, 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients in a large pot (at least 5 quarts).
- Bring soup to a boil, stirring several times so bottom doesn't burn.
- Reduce heat, cover the pan and simmer the soup until the vegetables are tender, about 20 minutes.
- If desired, puree the soup with an immersion blender or in batches in a blender or food processor. Do not over blend.
Nutrition Facts : Calories 33.5, Fat 0.2, Sodium 31.7, Carbohydrate 7.6, Fiber 2.2, Sugar 3.6, Protein 1.3
HAM BEAN CABBAGE SOUP
Chunks of spiral ham, cabbage, carrots, celery, mushrooms, seasonings, and onions first cooked in a cast iron skillet and then boiled in milk, beef broth.
Provided by Two Adorable Labs
Categories Soup
Number Of Ingredients 15
Steps:
- Cut baby carrots in half
- Slice up celery stalk
- Add 2 cups sliced mushrooms
- Dice onion
- Saute cabbage in 1 stick of butter
- Add carrots, onions, celery, mushrooms to cabbage and sauté until soft
- Add celery seed, beans, salt, pepper to skillet. I did not drain the beans and used all the water from the can
- While cabbage and beans are cooking in skillet, cut ham from the bone into chunks and add ham and bone to milk and broth.
- When milk and broth start to boil, add the ingredients from skillet. Let boil for approximately 20 minutes and your soup should be done.
- Serve hot with your favorite bread or biscuits
BACON, BEAN & CABBAGE SOUP
Known as "Oulillade", this stew recipe is based on a traditional French dish of meat and beans and packed full of earthy and unpretentious flavours.
Provided by lady_heather
Categories < 4 Hours
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- 1. Soak the haricot beans in cold water overnight.
- 2. The next day, put the bacon hock into a deep pan with 2 litres of water. Bring to the boil over a medium heat, then cover and leave to simmer gently for 45 minutes to 1 hour, turning it over now and then as the liquid starts to reduce, until the meat is tender and falling away from the bone. Leave the hock in the cooking liquor until cool enough to handle.
- 3. Meanwhile, drain the beans and put into a second pan with 1 litre of cold water. Bring to the boil, skimming off any scum as it rises to the surface, then lower the heat, cover and leave to simmer for 45 minutes to 1 hour, until tender. Drain and set aside.
- 4. Heat the oil in a large pan over a medium heat. Add the onion and cook for 10 minutes. Add the carrot and cook for 5 minutes until it's soft. Strain 1.75 litres of the bacon's cooking liquor into the pan, add the turnip or swede and potatoes and simmer for 10 minutes.
- 5. Meanwhile, discard the skin from the hock and tear the meat into small, bite-sized pieces.
- 6. Quarter the cabbage, remove the core and thinly slice (or slice the curly kale). Add the bacon pieces, cabbage and beans to the soup and simmer for 5-7 minutes until tender.
- 7. Take the pan off the heat and stir in the garlic, parsley and plenty of black pepper. Ladle into large warmed soup plates and serve with lots of fresh crusty bread.
Nutrition Facts : Calories 873.1, Fat 79.7, SaturatedFat 25.6, Cholesterol 113.3, Sodium 1418.7, Carbohydrate 17.1, Fiber 2.5, Sugar 3, Protein 21.2
SMOCKED HAM HOCK BEAN CABBAGE SOUP (GARBURE)
The Garbure is a rustic soup from the Gascony region consisting of smoked ham hock, beans, cabbage and seasonal vegetables slowly stewed. It's rich, full of smokey flavor and intentionally thick: it's said a Garbure is ready when the ladle can stand upright in the pot. This robust soup is a great classic of French mountain cooking and best enjoyed on a blistery Winter day. Rural origins Like many French dishes, the Garbure was once peasant food, only cooked and enjoyed in rural areas of the South West of France....
Provided by Audrey
Categories Fall
Yield 8-12
Number Of Ingredients 1
Steps:
- The day before, add the dried beans to a bowl and cover with water. Let soak overnight, or at least 12 hours.
- Make the broth - poke the cloves into the whole peeled onion. Add the onion, celeri branch, bay leaves, thyme and ham hock into a large pot over high-medium heat. Add about 4.5 litres (18cups) of water or enough to cover the ham hock. Bring the water to a bowl, lower the temperature to low and simmer for 1 hour, covered.
- In a large frying pan, melt the duck fat over medium-high heat. Add the garlic, carrots, turnips and leek. Cook for about 6-7 minutes, stirring occasionally until the leek is translucent (but not caramelized yet).
- After the one hour, add the vegetables and drained beans to the broth. Season with salt and pepper. Simmer for one hour, covered.
- In the meantime, blanch the cabbage - heat up a medium pot of salted water and bring to a boil. Add the shredded cabbage and cook for 3 minutes until the leaves slightly soften. They should keep their vibrant color. Immediately transfer the cabbage to a colander and pass under cold water to stop the cooking process. Set aside to drain.
- After the one hour, add the blanched cabbage to the soup and simmer for 30 minutes, covered. Add the potatoes to the soup and simmer for 30 more minutes, covered.
- Remove the ham hock from the pot and transfer it onto a cutting board. Discard off the skin and excess fat and shred the meat with a fork; at this point the meat should fall off the bones easily. Return the shredded meat to the pot. Remove the clove-spiked onion, celeri and herbs from the pot. Discard the cloves and herbs, chop up the onion and celeri and place them back in the soup.
- Cook for 15 more minutes with no lid and adjust seasoning if needed. To test the thickness of the soup, stick a soup ladle in the pot: if it stands upright on its own, it's ready. It not, continue simmering the soup until it thickens more.
- Serve in individual bowls with a light sprinkle of red pepper flakes and big slices of bread on the side.
Nutrition Facts : Calories 200, Fat 20 grams
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