Easy Cabbage and Bean Soup

Name: Easy Cabbage and Bean Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8
Ingredients: 2 Tablespoons olive oil, plus more for drizzling; 2 leeks, white and light green parts only, chopped; 3/4 cup sliced carrots; 3 cloves garlic, minced; 1 1/2 quarts low-sodium vegetable broth; 1/4 cup tomato paste; 2 teaspoons dried Italian herb seasoning blend; Salt and pepper, to taste; 1 pound cabbage, chopped; Pinch of red pepper flakes, optional; 2 15-ounce cans Great Northern beans, drained; Fresh thyme sprigs for optional garnish

5.0

(3)

2 Reviews

1 Photo

Hearty and delicious, this easy cabbage and bean soup would be great for a quick meatless meal. Add some cornbread, or a crusty baguette and a green salad, and you're there!

By Brenda Venable

Published on November 14, 2023

white bowl of soup with a red broth, cabbage, and beans

Prep Time:

20 mins

Cook Time:

35 mins

Total Time:

55 mins

Servings:

8

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Ingredients

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Original recipe (1X) yields 8 servings

2 tablespoons olive oil, plus more for drizzling
2 leeks, white and light green parts only, chopped
3/4 cup sliced carrots
3 cloves garlic, minced
1 1/2 quarts low-sodium vegetable broth
1/4 cup tomato paste
2 teaspoons dried Italian herb seasoning
salt and freshly ground black pepper to taste
1 pound cabbage, chopped
1 pinch red pepper flakes (optional)
2 (15 ounce) cans great Northern beans
fresh thyme sprigs for garnish (optional)

Directions

Heat olive oil in a Dutch oven over medium heat. Add leeks and carrots, and cook, stirring frequently, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
Pour in vegetable broth, stir in tomato paste and Italian seasoning, and bring to a boil. Reduce heat to low, cover, and simmer until vegetables are tender, about 10 minutes.
Using an immersion blender, puree the vegetables and liquid. Season with salt and pepper.
Increase heat to medium and bring to a boil. Stir in cabbage, red pepper flakes, and a couple more pinches of salt, if desired. Bring to a boil, reduce heat, and simmer until cabbage is tender, 20 to 25 minutes.
Stir in beans and simmer until beans are heated through, about 5 minutes more.
Serve warm, garnished with fresh thyme sprigs, if desired, and drizzled with olive oil.

Cook’s Note

If you do not have an immersion blender, fill the jar of a blender no more than halfway with hot soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour back into the pot. Repeat with remaining soup.

Nutrition Facts (per serving)

209	Calories
4g	Fat
35g	Carbs
11g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 209
% Daily Value *
Total Fat 4g	5%
Saturated Fat 1g	3%
Cholesterol 0mg	0%
Sodium 174mg	8%
Total Carbohydrate 35g	13%
Dietary Fiber 10g	36%
Total Sugars 5g
Protein 11g	22%
Vitamin C 30mg	33%
Calcium 138mg	11%
Iron 3mg	19%
Potassium 779mg	17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Cook’s Note

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