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
CHINESE CABBAGE AND BEAN CAKE SOUP
Make and share this Chinese Cabbage and Bean Cake Soup recipe from Food.com.
Provided by foodart
Categories Cantonese
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a stockpot add in broth, shrimps, ginger, bamboo, salt, oyster sauce and white part of the green onion brings to a rolling boil. Reduce to a simmer for 5 minutes add in bean cake, cabbage and green onion bring back to a rolling boil. Adjust season to taste and turn off heat. Serve hot.
Nutrition Facts : Calories 178.8, Fat 7.3, SaturatedFat 1.5, Sodium 2457.1, Carbohydrate 10.2, Fiber 1.8, Sugar 3.7, Protein 19.1
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.
THAI NAPA CABBAGE AND PEANUT SOUP
I found this in a cookbook a couple of years ago and finally had the courage to try it and decided to share it with you.
Provided by Keolani
Categories Asian
Time 45m
Yield 10-12 serving(s)
Number Of Ingredients 21
Steps:
- Heat peanut oil in heavy pot over low-med heat. Add onion, garlic and ginger and cook until onion is clear, about 5 minute.
- Add turmeric, curry, cayenne and coriander and cook, stirring often for another 2 minute Stir in broth and bring to a boil.
- Add potatoes and sweet potatoes and simmer over low heat until almost cooked, about 10 minute.
- Place peanut butter in a bowl and whisk in about 1 cup of the hot stock from the soup. Add lemon juice and soy sauce and stir well.
- Whisk the mixture back into the soup and simmer for 5 minute.
- Stir in the cabbage and coconut milk and cook until heated through.
- Adjust the seasoning, adding sugar if desired.
- Garnish each serving with peanuts, cilantro and coconut and a squeeze of lime juice.
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
CABBAGE BEAN SOUP
I did not make any research of its history, since it's a family recipe and it is made exactly the way my mother did it. Quite typical of Hungarian meal, more precisely is native and very much liked in Eastern Hungary, in Szabolcs County. You just can't make little of it, don't even think about making it only for two persons as a light dinner especially because it normally takes 2 and half hours to get it done.
Provided by koalalany
Time 2h30m
Yield Serves 8
Number Of Ingredients 0
Steps:
- I put the dry beans in soak for the night.
- Washed up the trotters and put it up to boil tasted with a whole onion and some bay leaves. In this case I got a bigger kind of bony trotters, boiled the whole but put only about 0.75 kg in the soup (the rest wonâÂÂt be wasted). I was boiling it for an hour. At this point the beans were added while I started to cook the pickled cabbage in another pot (after pressing the juice - you can using it with other meals). Do not use plenty of water to boil the cabbage. Ingredients were being boiled for an hour in both pots.
- When trotters and beans got tender, I took out the trotters and chopped up the proper amount of meat and took it back along with the pickled cabbage. Also used up the water of the cabbage which gave the soup a nice sour taste. While boiling altogether, I made up the liaison.
- Toasted the flour in a little oil, took it off the fire, added the red pepper and cold milk and stirred until lump-free. Added the sour cream, stirred extensively and put it back to boil. After started boiling, I diluted it by the juice of soup then I poured the whole liaison into the soup. Boiled them together for few more minutes for itâÂÂs done. When trotters are not salt enough (occurs with ones sold in shops), then it can be post-salted, or tasted with marjoram.
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