Rating: 5 stars
2 Ratings
  • 5 star values: 2
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  • 1 star values: 0

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.

EatingWell.com, January 2022

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Read the full recipe after the video.

Recipe Summary

total:
35 mins
active:
15 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

To make ahead:

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

Nutrition Facts

2 cups
253 calories; protein 10g; carbohydrates 43g; dietary fiber 16g; sugars 12g; fat 4g; mono fat 2g; vitamin a iu 6587IU; vitamin c 49mg; vitamin e iu 1IU; folate 86mg; vitamin k 118mg; sodium 467mg; calcium 181mg; iron 5mg; magnesium 65mg; phosphorus 213mg; potassium 998mg; zinc 3mg; niacin equivalents 1mg.
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