Lima Bean and Cabbage Soup
Warm, hearty, and packed with nutrient-rich ingredients, this Lima Bean and Cabbage Soup is the ultimate comfort food for any season. Featuring tender dried lima beans, earthy green cabbage, and a medley of carrots, celery, and onions, this rustic soup is simmered in a savory vegetable broth infused with garlic, thyme, and a bay leaf for maximum flavor. Perfect for a wholesome weeknight dinner, this one-pot recipe is naturally vegan, gluten-free, and incredibly satisfying. The slow-cooked lima beans add creamy texture while the shredded cabbage provides a gentle sweetness that pairs beautifully with the aromatic herbs. Ready in just over an hour and perfect for meal prep, this simple yet flavorful soup is best served piping hot with a sprinkle of fresh parsley for a touch of brightness. Whether you're looking to use pantry staples or embrace seasonal produce, this comforting soup will quickly become a family favorite.
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Recipe Information
Ingredients
- 1 cup dried lima beans
- 2 tablespoons olive oil
- 1 medium, diced onion
- 2 medium, diced carrot
- 2 medium, diced celery stalks
- 3 minced garlic cloves
- 4 cups, shredded green cabbage
- 6 cups vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 2 tablespoons, chopped (optional, for garnish) fresh parsley
Instructions
Rinse the dried lima beans in cold water and soak them in a large bowl of water overnight—about 8 hours. Drain and rinse again before using.
Heat the olive oil in a large soup pot over medium heat.
Add the diced onion, carrot, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.
Add the shredded cabbage to the pot and stir. Cook for 2-3 minutes, allowing it to slightly wilt.
Pour the vegetable broth into the pot, followed by the drained lima beans, bay leaf, and dried thyme.
Stir to combine, then bring the soup to a boil over high heat.
Reduce the heat to low, cover the pot, and let the soup simmer for about 50-60 minutes, or until the lima beans are tender.
Remove the bay leaf and season the soup with salt and black pepper to taste.
Ladle the soup into bowls, garnish with fresh parsley if desired, and serve hot.
Nutrition Facts
Calories |
1729 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.5 g | 56% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6256 mg | 272% | |
| Total Carbohydrate | 272.1 g | 99% | |
| Dietary Fiber | 75.5 g | 270% | |
| Total Sugars | 65.4 g | ||
| Protein | 78.3 g | 157% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 753 mg | 58% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 8274 mg | 176% | |
*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.
