Low Calorie Cabbage Red Bean Soup
Warm, hearty, and wonderfully nutritious, this Low Calorie Cabbage Red Bean Soup is a wholesome bowl of comfort perfect for any time of year. Made with tender shredded cabbage, protein-packed red kidney beans, and a medley of aromatic vegetables, this soup is expertly infused with dried thyme, smoky paprika, and a touch of garlic for a flavor that’s both earthy and satisfying. Simmered in a savory vegetable broth and brightened with a dollop of tomato paste, this healthy soup is not only low in calories but also naturally vegan and gluten-free. It’s a quick 45-minute recipe (prep to plate!) that’s ideal for weeknight dinners or meal prep. Serve it hot with a sprinkle of fresh parsley for a vibrant garnish. This light yet filling dish is a fantastic way to enjoy comfort food without the guilt!
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 1 medium, diced yellow onion
- 2 medium, diced carrot
- 3 minced garlic cloves
- 4 cups, shredded green cabbage
- 1.5 cups, drained and rinsed cooked red kidney beans
- 6 cups vegetable broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 2 bay leaves
- 0.5 teaspoons (adjust to taste) salt
- 0.25 teaspoons black pepper
- 2 tablespoons, chopped (optional, for garnish) fresh parsley
Instructions
Heat the olive oil in a large stockpot or Dutch oven over medium heat.
Add the diced onion and carrots. Sauté for 5-7 minutes, stirring occasionally, until the onions are translucent and the carrots start to soften.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the shredded cabbage to the pot and stir well to combine with the sautéed vegetables.
Add the cooked red kidney beans, vegetable broth, and tomato paste to the pot. Stir until the tomato paste is fully incorporated.
Sprinkle in the dried thyme, paprika, and a pinch of salt and black pepper. Add the bay leaves.
Raise the heat to high and bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for 20-25 minutes, or until the cabbage is tender and the flavors have melded together.
Taste and adjust the seasoning with additional salt and pepper if needed.
Remove the bay leaves before serving.
Ladle the soup into bowls, garnish with chopped fresh parsley if desired, and serve hot.
Nutrition Facts
Calories |
1244 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.0 g | 37% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4687 mg | 204% | |
| Total Carbohydrate | 202.2 g | 74% | |
| Dietary Fiber | 53.9 g | 192% | |
| Total Sugars | 42.7 g | ||
| Protein | 59.1 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 496 mg | 38% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 5102 mg | 109% | |
*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.
