Bean And Cabbage Soup
A hearty bean and cabbage soup with fresh vegetables and savory broth, perfect for comforting meals and suitable for vegetarians or those seeking a nutritious, filling dish.
Ingredients
Instructions
- Cook carrot, celery, and onion in stock until almost tender, about 12 minutes.
- Add cooked, dried beans and cut cabbage; cook 5 minutes longer.
- Season with salt and pepper to taste.
Tips & Substitutions
To enhance the flavor of your Bean and Cabbage Soup, consider adding a bay leaf or a pinch of smoked paprika while cooking. If you don't have meat stock, vegetable stock works well for a vegan version. For a heartier soup, toss in diced potatoes or other root vegetables. Fresh herbs like thyme or parsley can also brighten the dish.
Serving Suggestions
Serve the Bean and Cabbage Soup with crusty bread or a side salad for a complete meal. It pairs wonderfully with a light white wine or a refreshing iced tea. For a comforting touch, sprinkle some grated cheese on top before serving. This soup also makes a great base for adding leftover meats or additional vegetables.
Storage & Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or stock to loosen the soup and prevent it from thickening too much. Reheat gently on the stove or in the microwave, stirring occasionally to ensure even warming.
Nutrition & Diet Analysis (per serving)
Each serving of Bean And Cabbage Soup contains roughly 357 calories, with 12g protein, 70g carbohydrates, and 5g fat. It is an excellent source of vitamin A (197% of the Daily Value), dietary fiber (66% of the Daily Value), and potassium (40% of the Daily Value), and a good source of vitamin C and calcium. Note that it is relatively high in sodium, at 1065mg per serving (46% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned beans instead of dried?
Absolutely! Canned beans can save time; just drain and rinse them before adding to the soup. Since they are already cooked, reduce the cooking time for the beans to about 5 minutes after adding them to the soup to heat through.
Is this soup suitable for freezing?
Yes, this soup freezes well! Allow it to cool completely before transferring it to freezer-safe containers. It can be stored for up to 3 months. To reheat, thaw overnight in the refrigerator and warm on the stove or in the microwave, adding a little water if needed.
Can I add other vegetables to this soup?
Definitely! Feel free to customize the soup by adding vegetables such as bell peppers, zucchini, or spinach. Just adjust the cooking time based on the vegetables you choose to ensure they are tender but still vibrant.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).