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
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
RUSTIC CABBAGE SOUP
You're gonna love this!! This will warm you up in no time. It's great for any time, though, not just in the winter. I like to serve a loaf of extra-sour rye bread, uncut and we just pull pieces off and butter it. Talk about rustic! You can use beef broth, chicken, or vegetable broth or a combo of all. I don't recommened water, but if you do use it, I'd go a little heavy on the seasonings. MMMMMMMMMMM!
Provided by FLUFFSTER
Categories Chowders
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Warm the olive oil in a large thick-bottomed pot over medium-high heat. Stir in the salt and potatoes.
- Cover and cook until they are a bit tender and starting to brown a little bit for about 5 minutes. It's ok to uncover to stir a couple of times.
- Stir in the garlic and onion and cook for a few minutes until the cabbage softens up a little bit.
- Add the stock and the beans and bring the pot to simmer.
- Stir in the cabbage and cook for another couple of minutes, or until the cabbage softens up a bit.
- Now, adjust the seasonings; getting the seasonings right is important or your soup will taste flat.
- Taste and see if you need more salt.*.
- Note* The amount of salt you will need will be determined by how salty your broth or stock is. Canned broths will sometimes vary between brands and homemade stocks will vary from canned.
Nutrition Facts : Calories 228.1, Fat 3.9, SaturatedFat 0.6, Sodium 68.7, Carbohydrate 40.7, Fiber 8.9, Sugar 5.3, Protein 10.3
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.
POTATO AND CABBAGE SOUP
I traced this hearty soup recipe to my great-grandmother, whose parents were potato farmers in Ireland. My mom served many a bowlful of this soup while I was growing up, and I've done the same for my family.-Pat Rimmel, Ford City, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 14 servings (about 3-1/2 quarts).
Number Of Ingredients 9
Steps:
- In a large saucepan or Dutch oven, saute onion in butter until tender. Add the water, cabbage, potatoes, bouillon, pepper and garlic. Cover and simmer for 20-25 minutes or until potatoes are tender. Stir in ham; heat through.
Nutrition Facts : Calories 131 calories, Fat 5g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 1078mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 2g fiber), Protein 9g protein.
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
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