Tomato Cabbage Soup with Lima Beans
Warm up with a hearty bowl of Tomato Cabbage Soup with Lima Beans, a nourishing and flavor-packed recipe that’s as comforting as it is nutritious. This vibrant soup combines the natural sweetness of tender green cabbage, the tangy richness of diced tomatoes, and the creamy texture of protein-packed lima beans. Sautéed onions, carrots, and aromatic garlic create a savory base, while dried thyme, oregano, and a touch of smoked paprika elevate every spoonful with earthy depth and a subtle smoky kick. Simmered in a vegetable broth and garnished with fresh parsley and a splash of lemon juice for brightness, this one-pot wonder comes together in just 50 minutes and serves up to six. Perfect for a simple weeknight dinner or as a meal-prep option, this vegan and gluten-free soup is a wholesome way to enjoy seasonal vegetables while satisfying your comfort food cravings.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium carrot, peeled and diced
- 3 cloves garlic cloves, minced
- 4 cups green cabbage, chopped
- 4 cups tomatoes, diced (or canned diced tomatoes)
- 6 cups vegetable broth
- 2 cups frozen lima beans
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.5 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- 1 tablespoon lemon juice (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and carrot to the pot, and sauté for 5 minutes, or until the vegetables are softened.
Stir in the minced garlic and sauté for an additional 1 minute until fragrant.
Add the chopped cabbage to the pot and cook for 5 minutes, stirring occasionally, until slightly wilted.
Add the diced tomatoes (or canned tomatoes) and vegetable broth to the pot, then stir to combine.
Stir in the lima beans, thyme, oregano, smoked paprika, salt, and black pepper.
Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 20-25 minutes, stirring occasionally.
Taste the soup and adjust the seasoning with additional salt or pepper, if needed.
Remove the soup from heat and ladle it into bowls.
Garnish with fresh parsley and a squeeze of lemon juice, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
269 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.3 g | 9% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 919 mg | 40% | |
| Total Carbohydrate | 42.9 g | 16% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 13.0 g | ||
| Protein | 11.9 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 116 mg | 9% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1303 mg | 28% | |
*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.
