Bean And Cabbage Soup(Low-Fat)
A hearty, low-fat bean and cabbage soup with fresh dill and allspice, perfect for a comforting and healthy meal suited for vegetarians and those seeking light, nutritious dishes.
Ingredients
Instructions
- Bring beef or chicken broth, water, cabbage, carrots, onion, and allspice to a boil in a large pot.
- Reduce heat; cover and simmer for 12 minutes until vegetables are firm-tender.
- Add the white beans and dill; simmer uncovered for an additional 5 minutes.
Tips & Substitutions
For a vegetarian version, substitute the beef or chicken broth with vegetable broth. You can also add other vegetables like bell peppers or potatoes for more variety. If you prefer a bit of heat, consider adding a pinch of red pepper flakes. To enhance flavor, sauté the onions before adding the broth. This bean and cabbage soup is a comforting dish that pairs well with a slice of crusty bread.
Serving Suggestions
Serve the bean and cabbage soup hot, garnished with fresh dill or a sprinkle of black pepper for added flavor. This soup pairs beautifully with a side of crusty bread or a simple green salad. For a complete meal, consider serving it alongside a grain dish like Baked Brown Rice or even with a light sandwich. Enjoy it as a hearty lunch or a cozy dinner option.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop over medium heat until heated through, stirring occasionally. If the soup thickens, add a splash of water or broth to reach your desired consistency. It can also be frozen for up to 3 months; defrost in the fridge before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Bean And Cabbage Soup(Low-Fat) contains roughly 1111 calories, with 60g protein, 195g carbohydrates, and 15g fat. It is an excellent source of dietary fiber (239% of the Daily Value), iron (164% of the Daily Value), and vitamin C (134% of the Daily Value). Note that it is relatively high in sodium, at 804mg per serving (35% 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 beans?
Yes, using canned beans is a great time-saver! Just be sure to rinse and drain them before adding to the soup. Canned beans are pre-cooked, so you only need to simmer them for a few minutes to heat through.
How can I make this soup spicier?
To add some heat, consider incorporating diced jalapeños or a dash of hot sauce. Alternatively, sprinkle in some cayenne pepper or chili powder along with the allspice for a spicy kick. Adjust the amount to your heat preference.
What can I substitute for cabbage?
If you're not a fan of cabbage, you can use kale or Swiss chard as a substitute. Both greens will add a nice texture and flavor to the soup. You can also try adding spinach towards the end of cooking for a different twist.
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).