Description
A hearty vegetable bean soup perfect for a comforting meal.
Ingredients
Scale
- 3 tablespoons olive oil
- 1 medium yellow onion (chopped)
- 2 ribs celery (chopped)
- 2 medium carrots (sliced into ¼-inch thick rounds)
- 3 cloves garlic (minced)
- ½ large green cabbage (or 1 small cabbage)
- 1 teaspoon dried thyme
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¾ teaspoon salt (or to taste)
- ½ teaspoon black pepper (or to taste)
- 15 ounces canned diced tomatoes (with their juices)
- 4 cups low sodium vegetable broth
- 15 ounces white beans (or chickpeas, rinsed and drained)
- 1 tablespoon lemon juice (or to taste)
Instructions
- Heat the olive oil in a large Dutch oven or other heavy pot over medium heat. Once hot, add the onion, celery and carrots and cook, stirring occasionally, for 6 minutes.
- Meanwhile, wash, dry, and core the cabbage. Slice the cabbage into pieces that are approximately ½ inch by 2 inches.
- Add the garlic, cabbage, dried thyme, cumin, smoked paprika, salt and pepper to the pot. Cook, stirring often, for 3 minutes.
- Add the diced tomatoes, vegetable broth and white beans. Stir. Increase the heat to medium-high and bring the soup to a boil. Then reduce the heat to a low simmer, cover the pot, and cook for 20-25 minutes, or until the vegetables are tender.
- Turn off the heat and stir in the lemon juice. Taste and season with additional salt and pepper, if needed. Serve.
Notes
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- Feel free to add more vegetables such as spinach or kale for added nutrition.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 3g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg