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Hearty Cabbage Soup with Tomatoes, Beans, and Potatoes Recipe

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4.3 from 56 reviews

This hearty and nutritious Cabbage Soup is a comforting blend of fresh vegetables, white beans, and fire-roasted tomatoes, simmered to perfection. Perfect for a light yet filling meal, it’s easy to prepare and packed with flavor and nutrients.

Ingredients

Scale

Vegetables and Aromatics

  • 2 carrots, chopped
  • 1 medium yellow onion, diced
  • 1 celery rib, diced
  • 4 garlic cloves, grated
  • 2 Yukon Gold potatoes, diced
  • 1 small green cabbage (about 1 pound, 9 cups chopped)

Liquids and Canned Goods

  • 2 (14.5-ounce) cans fire-roasted diced tomatoes
  • 4 cups vegetable broth
  • 1 (15.5-ounce) can cooked white beans, drained and rinsed

Seasonings and Oils

  • 2 tablespoons extra-virgin olive oil
  • ¾ teaspoon sea salt
  • Freshly ground black pepper, to taste
  • 2 tablespoons white wine vinegar
  • 1 teaspoon dried thyme
  • Fresh parsley, for garnish

Instructions

  1. Heat and sauté vegetables: Heat the olive oil in a large pot over medium heat. Add the chopped carrots, diced onion, diced celery, sea salt, and freshly ground black pepper. Cook while stirring occasionally for about 8 minutes until the vegetables soften and become fragrant.
  2. Add liquids and main ingredients: Stir in the white wine vinegar, then add the fire-roasted diced tomatoes, vegetable broth, drained white beans, grated garlic, diced potatoes, chopped cabbage, and dried thyme. Stir to combine all ingredients evenly.
  3. Simmer the soup: Cover the pot and let the soup simmer gently for 20 to 30 minutes, or until the potatoes and cabbage are tender to the bite. This slow simmer allows flavors to meld beautifully.
  4. Season and serve: Taste the soup and adjust seasoning with additional salt and pepper if needed. Garnish with fresh parsley before serving hot for a delicious and nourishing meal.

Notes

  • For a spicier kick, add a pinch of red pepper flakes during step 2.
  • You can substitute the white beans with chickpeas or cannellini beans as preferred.
  • This soup keeps well refrigerated for up to 4 days and freezes perfectly for up to 3 months.
  • Use homemade vegetable broth for a richer depth of flavor.
  • If you prefer a thicker consistency, blend a portion of the soup and mix back in before serving.

Find it online: https://yumfoodusa.com/hearty-cabbage-soup-with-tomatoes-beans-and-potatoes-recipe/