Quick Kidney Bean Soup with Savoy Cabbage
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.
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Recipe Information
Ingredients
- 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
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 2-3 minutes until softened and translucent.
Stir in the minced garlic, diced carrot, and diced celery. Cook for another 3-4 minutes until the vegetables are slightly tender.
Add the shredded savoy cabbage and cook for 2 minutes, stirring to combine.
Stir in the kidney beans, vegetable broth, crushed tomatoes, dried oregano, dried thyme, and bay leaf.
Increase the heat to bring the soup to a boil, then reduce the heat to medium-low and let it simmer for 10 minutes.
Season with salt and black pepper to taste.
Remove the bay leaf and stir in the lemon juice for a touch of brightness.
Ladle the soup into bowls and garnish with freshly chopped parsley, if desired.
Serve warm with crusty bread or as is for a nourishing meal.
Nutrition Facts
Calories |
1866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.7 g | 53% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3577 mg | 156% | |
| Total Carbohydrate | 292.5 g | 106% | |
| Dietary Fiber | 77.7 g | 278% | |
| Total Sugars | 34.9 g | ||
| Protein | 97.9 g | 196% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 631 mg | 49% | |
| Iron | 33.8 mg | 188% | |
| Potassium | 6543 mg | 139% | |
*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.
