Name: Vegetable Cabbage Soup
Total time: 35 min
Ingredients: 1 tablespoon olive oil; 1 medium yellow onion, chopped; 3 cloves garlic, minced; 6 cups chopped green cabbage; 2 medium carrots, roughly chopped; 2 large celery stalks, chopped; 1 (28-ounce) can no-salt-added crushed tomatoes; 2 (15-ounce) cans no-salt-added great northern beans, rinsed; 8 cups low-sodium vegetable broth; 0.75 teaspoon crushed red pepper; 0.5 teaspoon salt; 0.25 teaspoon ground pepper; 0.25 cup chopped fresh flat-leaf parsley, plus torn leaves for garnish; 2 tablespoons chopped fresh thyme

Vegetable Cabbage Soup

5.0

(3)

2 Reviews

Cabbage soup gets a boost of fiber and heartiness with the addition of beans. A simple tomato broth is brightened by fresh herbs and has slight heat from crushed red pepper. Serve with crusty bread.

Jasmine Smith

Published on January 18, 2022

Active Time:

15 mins

Total Time:

35 mins

Servings:

Nutrition Profile:

Dairy-Free Egg Free Gluten-Free Healthy Pregnancy Nut-Free Soy-Free Vegan Vegetarian

Jump to Nutrition Facts

Ingredients

1 tablespoon olive oil
1 medium yellow onion, chopped
3 cloves garlic, minced
6 cups chopped green cabbage
2 medium carrots, roughly chopped
2 large celery stalks, chopped
1 (28-ounce) can no-salt-added crushed tomatoes
2 (15-ounce) cans no-salt-added great northern beans, rinsed
8 cups low-sodium vegetable broth
¾ teaspoon crushed red pepper
½ teaspoon salt
¼ teaspoon ground pepper
¼ cup chopped fresh flat-leaf parsley, plus torn leaves for garnish
2 tablespoons chopped fresh thyme

Directions

Heat oil in a Dutch oven over medium-high heat. Add onion; cook, stirring occasionally, until translucent, about 5 minutes. Stir in garlic; cook, stirring constantly, until fragrant, about 1 minute. Add cabbage, carrots and celery; cook, stirring occasionally, until the cabbage starts to wilt, about 8 minutes.
Stir in tomatoes, beans, broth, crushed red pepper, salt and pepper; bring to a boil over medium-high heat. Reduce heat to medium-low; simmer, uncovered, until the cabbage is tender, about 25 minutes. Remove from heat; stir in parsley and thyme. Garnish with parsley leaves, if desired.

Photography / Jennifer Causey, Styling / Ali Ramee / Audrey Davis

To make ahead:

Refrigerate for up to 5 days or freeze for up to 2 months.

Nutrition Facts (per serving)

253	Calories
4g	Fat
43g	Carbs
10g	Protein

Nutrition Facts
Servings Per Recipe 6
Serving Size 2 cups
Calories 253
% Daily Value *
Total Carbohydrate 43g	16%
Dietary Fiber 16g	57%
Total Sugars 12g
Protein 10g	20%
Total Fat 4g	5%
Vitamin A 6587IU	132%
Vitamin C 49mg	54%
Vitamin E 1mg	4%
Folate 86mcg	22%
Vitamin K 118mcg	98%
Sodium 467mg	20%
Calcium 181mg	14%
Iron 5mg	28%
Magnesium 65mg	15%
Potassium 998mg	21%
Zinc 3mg	27%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.