Healthy Recipes Healthy Soup Recipes Healthy Vegetable Soup Recipes Healthy Cabbage Soup Recipes 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. By Jasmine Smith Jasmine Smith Instagram Jasmine Smith has a blends of academic training in Culinary Nutrition and Food Science with hands-on experience while working in restaurants and volunteering at food-driven events. Jasmine continues to share her knowledge on wholesome eating with approachable cooking skills she acquired while working in the restaurant industry. EatingWell's Editorial Guidelines Published on January 18, 2022 Print Rate It Share Share Tweet Pin Email Active Time: 15 mins Total Time: 35 mins Servings: 6 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. Rate it Print Nutrition Facts (per serving) 253 Calories 4g Fat 43g Carbs 10g Protein Show Full Nutrition Label Hide Full Nutrition Label 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved