Description
A hearty vegetable and bean soup packed with flavor and nutrients.
Ingredients
Scale
- 2 Tbsp extra virgin olive oil
- 1 cup yellow onion, diced
- 3 cloves garlic, minced
- 6 cups red cabbage, finely shredded
- 1 cup yellow potatoes, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup red bell pepper, diced
- 1½ tsp ground coriander
- ½ tsp ground ginger
- 1 tsp cinnamon
- 1 tsp kosher salt
- ¼ tsp black pepper
- 6 cups chicken broth
- 1 Tbsp apple cider vinegar
- 2 Tbsp fresh lemon juice
- 1 (15 oz) can Great Northern beans
- ¼ cup fresh parsley, chopped
Instructions
- Drain and rinse the white beans and add them to a blender or food processor with a half cup of the broth. Puree until smooth and set aside.
- Finely shred the purple cabbage with a sharp knife or mandolin and chop the other vegetables. Heat the olive oil in a large pot or dutch oven on medium heat. Add the diced onion. Saute until softened, about 3-4 minutes.
- Add the garlic and stir until fragrant, about 30 seconds. Add the spice blend, salt & pepper, red cabbage, yellow potatoes, bell pepper, carrots and celery. Cook for 5-7 minutes, until vegetables are softened.
- Add the rest of the broth and bring to a boil. Lower heat, cover, and simmer for 15-20 minutes, until the potatoes are fork tender.
- Remove from heat and stir in the pureed beans, apple cider vinegar, lemon juice, and fresh parsley. Give it a taste and add additional salt if needed.
Notes
- This soup can be made vegetarian by using vegetable broth instead of chicken broth.
- You can adjust the seasoning to taste, adding more salt or pepper as needed.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg