- Prep-time: / Ready In:
- Makes 8 cups
- Serving size: 2 cups
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This colorful cabbage soup is packed full of lip-smacking flavor that will make you reach for a second serving before you’ve even finished the first. Savory leeks, tangy tomato paste, and fragrant Italian herbs combine to create an irresistibly slurpable broth that pairs perfectly with the earthy cabbage and hearty white beans. Top this hearty soup with a sprinkle of chopped of fresh parsley, and serve with a side of whole wheat bread to sop up the extra broth.
For more incredible cabbage recipes, check out these tasty ideas:
Ingredients
- 2 lb. green cabbage, cored and cut into 1-inch pieces (4 cups)
- 1 cup finely chopped leek, white part only
- 1 cup chopped carrots
- 6 cloves garlic, minced
- 1 bay leaf
- 1½ teaspoons dried Italian seasoning, crushed
- 1 15-oz. can white beans (any variety), rinsed and drained
- ¼ cup tomato paste
- 1 tablespoon brown rice vinegar
- ¼ teaspoon freshly ground black pepper
- Sea salt, to taste
- 1 tablespoon finely chopped fresh parsley
Instructions
- In a large pot combine the first six ingredients (through Italian seasoning) and ¼ cup water. Cook over medium about 10 minutes or until carrots are tender, stirring frequently and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking.
- Add beans, tomato paste, and 6 cups water to pot. Bring to boiling; reduce heat. Simmer, uncovered, 5 to 7 minutes more or until thickened. Remove and discard bay leaf. Stir in vinegar, pepper, and salt. Sprinkle with parsley.
Per serving (2 cups): 198 calories, 37 g carbohydrates, 9 g protein, 3 g total fat, .4 g saturated fat, 5 g cholesterol, 171 mg sodium, 11.2 g fiber, 12.1 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (3)
(5 from 3 votes)A tasty and quick recipe which I originally thought was a little watery until I added mushroom seasoning and salt to taste. I added a few swirls of olive oil at the end and it really added more body to the soup (not to mention healthy fats). I’m sure thinly sliced mushrooms would added in with the first step would be a great substitution to mushroom powder if you don’t have it.
Simple and quite tasty. Perfect meal during this time of the year. Good nutrients and hydration. Quite filling but can add brown rice or choice of healthy carbs as an option. At first I thought the soup was too watery but once you let it simmer in low heat uncovered per the recipe, it got thicker. Now, I feel I can play with it also and add other ingredients to my liking like other kinds of beans, squash, mushrooms, eggplants....
Loads more seasoning, added small yellow potatoes and a can of fire roasted diced tomatoes and used veggie broth instead of water. A big punch of nooch and a healthy dose of liquid garlic pickeded this baby up! Does hurt to double the leeks either. You could turn this into a good veggie soup with a couple more things like green beans, or peas and some mushrooms even.