White Bean Cabbage Soup With Potatoes

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why make this recipe

White Bean Cabbage Soup with Potatoes is a warm and comforting dish that is perfect for chilly days. It is healthy, filling, and easy to make. Packed with nutrients from cabbage and potatoes, this soup is also high in fiber thanks to the white beans. Plus, it’s a budget-friendly recipe that can feed a crowd or provide several meals throughout the week.

how to make White Bean Cabbage Soup with Potatoes

Ingredients:

• 1 small head of cabbage, chopped
• 1 can (15 oz) white beans, drained and rinsed
• 2-3 medium potatoes, diced
• 4 cups vegetable broth
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Olive oil for sautéing

Directions:

1. In a Dutch oven or large soup pot, heat olive oil over medium heat.
2. Add onion and garlic, sautéing until softened, about 5 minutes.
3. Stir in the chopped cabbage and diced potatoes, cooking for another 5 minutes.
4. Add the vegetable broth, white beans, dried thyme, salt, and pepper.
5. Bring to a boil, then reduce heat and let it simmer for 20-40 minutes, until the potatoes are tender and the flavors meld together.
6. Serve hot.

how to serve White Bean Cabbage Soup with Potatoes

Serve this soup hot in bowls. You can add a sprinkle of fresh herbs like parsley or a dash of hot sauce for some extra flavor. This soup goes well with crusty bread for dipping or as a base for your favorite toppings like cheese or croutons.

how to store White Bean Cabbage Soup with Potatoes

Store any leftover soup in an airtight container in the refrigerator. It should last about 3 to 4 days. You can also freeze the soup for up to 3 months. Just make sure to let it cool completely before transferring it to a freezer-safe container.

tips to make White Bean Cabbage Soup with Potatoes

• Use any type of cabbage, such as green or savoy. They all work well in this recipe.
• Feel free to adjust the amount of garlic or thyme to match your taste preferences.
• Add other vegetables like carrots or corn for extra color and nutrition.
• If you like a thicker soup, you can mash some of the beans or potatoes once they are cooked.

variation

You can easily customize this soup by using different types of beans, such as kidney or black beans. Adding a splash of lemon juice or vinegar at the end can brighten the flavors. If you want a meatier soup, consider adding cooked sausage or diced ham.

FAQs

Can I use fresh beans instead of canned?
Yes, but you will need to soak and cook them separately before adding them to the soup.

Is this soup vegan?
Yes, as long as you use vegetable broth, the soup is completely vegan.

Can I make this soup in a slow cooker?
Absolutely! You can add all the ingredients to your slow cooker and cook on low for 6-8 hours or high for 3-4 hours until the vegetables are tender.

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