Quick Kidney Bean Soup with Savoy Cabbage

Nutriscore Rating: 78/100

Warm up with this hearty and wholesome Quick Kidney Bean Soup with Savoy Cabbage, a comforting recipe that’s as easy as it is nutritious. Bursting with robust flavors from tender kidney beans, savory crushed tomatoes, and aromatic herbs like oregano and thyme, this soup is a complete meal in just 30 minutes. The addition of shredded savoy cabbage and fresh vegetables such as carrots and celery brings a delightful texture and a boost of vitamins, while a splash of lemon juice adds a bright, zesty finish. Perfect for busy weeknights or meal prep, this one-pot recipe is vegan, gluten-free, and pairs beautifully with a slice of crusty bread. Whether you're aiming for a healthy lunch or a quick family dinner, this vegetable-packed soup is guaranteed to satisfy while keeping things simple.

Recipe Information

• Prep Time: 10 min
• Cook Time: 20 min
• Total Time: 30 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

16 items

• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 3 cloves, minced garlic cloves
• 1 medium, diced carrot
• 1 medium, diced celery stalk
• 2 cups, shredded savoy cabbage
• 2 cups or 1 (15-ounce) can, drained and rinsed cooked kidney beans
• 4 cups vegetable broth
• 1 cup crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 bay leaf
• 0.5 teaspoon (or to taste) salt
• 0.25 teaspoon (or to taste) black pepper
• 1 tablespoon lemon juice
• 2 tablespoons, chopped (optional) fresh parsley

📝 Instructions

10 steps

1. Heat the olive oil in a large pot over medium heat.

2. Add the diced onion and sauté for 2-3 minutes until softened and translucent.

3. Stir in the minced garlic, diced carrot, and diced celery. Cook for another 3-4 minutes until the vegetables are slightly tender.

4. Add the shredded savoy cabbage and cook for 2 minutes, stirring to combine.

5. Stir in the kidney beans, vegetable broth, crushed tomatoes, dried oregano, dried thyme, and bay leaf.

6. Increase the heat to bring the soup to a boil, then reduce the heat to medium-low and let it simmer for 10 minutes.

7. Season with salt and black pepper to taste.

8. Remove the bay leaf and stir in the lemon juice for a touch of brightness.

9. Ladle the soup into bowls and garnish with freshly chopped parsley, if desired.

10. Serve warm with crusty bread or as is for a nourishing meal.

Nutrition Facts

1 serving (516.4g)

Calories		300
% Daily Value*
Total Fat		9.3 g	12%
	Saturated Fat	1.5 g	8%
	Polyunsaturated Fat	0.5 g
Cholesterol		0 mg	0%
Sodium		842 mg	37%
Total Carbohydrate		44.4 g	16%
	Dietary Fiber	11.9 g	42%
	Total Sugars	9.3 g
Protein		13.4 g	27%
Vitamin D		0.0 mcg	0%
Calcium		107 mg	8%
Iron		4.1 mg	23%
Potassium		1185 mg	25%

*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.

Source of Calories

Fat: 340 cal (26.9%%)

Protein: 215 cal (17.0%%)

Carbs: 711 cal (56.2%%)