Cabbage and Butter Bean Soup
Warm up your kitchen with this hearty and wholesome Cabbage and Butter Bean Soup, a comforting dish packed with vibrant vegetables and plant-based protein. This recipe combines tender shredded green cabbage, creamy butter beans, and a medley of aromatic seasonings like smoked paprika and thyme to create a rich and flavorful broth. With just a handful of simple, nutritious ingredients and a cooking time of under an hour, this soup is the perfect choice for busy weeknights or cozy weekend meals. A splash of fresh lemon juice adds a bright finish, while optional parsley garnish delivers a pop of color and freshness. Vegan, gluten-free, and wonderfully satisfying, this one-pot soup is sure to become a go-to favorite for anyone seeking a healthy, delicious meal. Serve it alongside crusty bread or enjoy it on its own for a light yet filling dish!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 4 cups green cabbage, shredded
- 6 cups vegetable broth
- 2 15-ounce cans canned butter beans, drained and rinsed
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to wilt and the onion becomes translucent.
Add the minced garlic and cook for an additional minute until fragrant.
Stir in the shredded cabbage and cook for 3-4 minutes, allowing it to soften slightly.
Pour in the vegetable broth and add the butter beans, bay leaf, dried thyme, smoked paprika, salt, and black pepper.
Bring the soup to a boil over medium-high heat, then reduce the heat to low and let it simmer for 20-25 minutes, stirring occasionally.
Taste and adjust seasoning as needed. Remove and discard the bay leaf.
Stir in the lemon juice and let the soup sit for 2-3 minutes before serving.
Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1730 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.1 g | 58% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7992 mg | 347% | |
| Total Carbohydrate | 269.2 g | 98% | |
| Dietary Fiber | 66.7 g | 238% | |
| Total Sugars | 50.6 g | ||
| Protein | 78.9 g | 158% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 755 mg | 58% | |
| Iron | 27.0 mg | 150% | |
| Potassium | 6890 mg | 147% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
