Navy Bean Cabbage Soup
Warm, hearty, and packed with wholesome flavor, Navy Bean Cabbage Soup is a nourishing one-pot meal that's perfect for cozy evenings. Featuring protein-rich navy beans, tender shredded cabbage, and a medley of aromatic vegetables including carrots, celery, and onion, this soup is gently simmered in a savory vegetable broth infused with the earthy notes of thyme, oregano, and smoked paprika. A touch of diced tomatoes adds a hint of acidity, while optional fresh parsley and lemon juice brighten every spoonful. This budget-friendly, vegan recipe is both satisfying and easy to prepare, requiring only simple ingredients and minimal prep time. Serve it with crusty bread for a comforting, soul-warming dish that’s as nutritious as it is delicious. Perfect for meal prep or enjoying as a next-day leftover, this soup is a must-try for those seeking healthy, flavorful meals.
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Recipe Information
Ingredients
- 1 cup dried navy beans
- 6 cups water
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 4 cups green cabbage, shredded
- 4 cups vegetable broth
- 1 14-ounce can diced tomatoes (canned, with juices)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 tablespoon lemon juice (optional, for serving)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Rinse the dried navy beans under cold water to remove any debris. Place them in a large bowl, cover with water, and soak overnight or for at least 8 hours. Drain and rinse before use.
In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring often, until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the shredded cabbage and stir to combine with the sautéed vegetables. Cook for about 5 minutes until the cabbage begins to soften.
Pour in the vegetable broth, diced tomatoes (with their juices), and 6 cups of water. Stir well.
Add the soaked and rinsed navy beans, dried thyme, dried oregano, smoked paprika, salt, and black pepper. Bring the mixture to a boil over high heat.
Once boiling, reduce the heat to low and cover the pot. Simmer for 75-90 minutes, or until the navy beans are tender and the flavors have melded together.
Taste and adjust seasoning if needed. If desired, add lemon juice for a pop of brightness before serving.
Ladle the soup into bowls and garnish with freshly chopped parsley if desired. Serve warm with crusty bread or crackers.
Nutrition Facts
Calories |
1632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.7 g | 53% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5764 mg | 251% | |
| Total Carbohydrate | 259.9 g | 95% | |
| Dietary Fiber | 66.8 g | 239% | |
| Total Sugars | 58.6 g | ||
| Protein | 74.6 g | 149% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 934 mg | 72% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 7396 mg | 157% | |
*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.
