How To make Cabbage Bean Soup

Cabbage and Bean Soup

This cabbage and bean soup is the comfort food you never knew you needed! It’s wholesome, nutritious and simply bursting with flavor — just perfect for a cozy family dinner.

Fried Cabbage + Fat Back + Soup Beans = Good Eating in Appalachia

Watch this video to see how I make fried cabbage for my family here in the mountains of Appalachia.

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CHICKPEA CABBAGE SOUP Recipe - ONE POT Vegetarian And Vegan Meals

This chickpea recipe is a perfect one pot recipe for vegetarian and vegan meals. This immune boosting healthy chickpeas recipe with cabbage is not only delicious but also very nutritious. An easy one pot meal perfect for any day of the week.

???? Let me know in the comments if you enjoyed my healthy vegan one pot chickpea recipes.

▶️ CHICKPEA CABBAGE SOUP RECIPE INGREDIENTS: (4 to 5 servings)

3 Tablespoon Olive Oil
Onion - 200g / 1+1/2 cup - finely chopped
300g / 2 cups Yellow Potatoes (Yukon Gold) - chopped into 1 X 1/2 inch pieces (2 medium potatoes 350g by weight INCLUDING SKIN)
1+1/2 Tablespoons Garlic - finely chopped (5 to 6 garlic cloves approx.)
1 Teaspoon Turmeric
1/2 Teaspoon Ground Black Pepper
1/4 Teaspoon Cayenne Pepper (Optional)
3/4 cup / 175ml - Passata / Tomato Puree
250g / 3+1/2 cup approx. - Cabbage - chopped into 1 X 1 Inch pieces
150g / 1 cup - Carrot - chopped into 1/2 X 1/2 Inch pieces (2 medium carrots approx.)
2 Cups / 1 Can (540ml can) - Cooked Chickpeas (Drained the water)
Salt to taste (I have added total 1+1/2 pink Himalayan Salt)
900ml / 4 cups - Vegetable Broth (low sodium)
475ml / 2 cups Water

Garnish:
Lemon juice to taste (1/2 to 3/4 tablespoon teaspoon lemon juice)
1 Cup / 75g Green Onion - finely chopped
1/2 Cup / 17g Dill - finely chopped

▶️ METHOD:

Drain 2 cups of home cooked chickpeas or 1 can of chickpeas and set it aside for later.

To a heated pot add olive oil, onion, potatoes, 1/4 tsp salt and fry on medium heat until the onion and potatoes start to brown. It will take about 6 to 7 minutes. Add garlic and fry on medium to medium-low heat for another 1 to 2 minute or until fragrant.

Add the turmeric, ground black pepper, cayenne pepper and fry for a few seconds. Add the tomato puree/passata and mix well. Then add the chopped cabbage, carrots, cooked chickpeas, salt, vegetable broth, water and mix well. Cover and bring to a vigorous boil. Once it starts to boil, reduce the heat to medium-low and cook for about 15 minutes or until the potato is cooked through. Once the potatoes are cooked well, uncover and increase the heat to medium-high and cook for another for about 1 minute or so. Turn off the heat.

(If in case the stew gets too thick add boiling water or broth to thin it out. DO NOT add cold water that will ruin the taste)

Add the lemon juice, green onions, dill and mix well. Serve hot. This recipe is perfect meal prep and if stored well in the refrigerator can last for 3 to 4 days.

▶️ IMPORTANT NOTES:

???? Every stove is different, so if needed adjust the cooking time and the heat of your stove accordingly

???? Adding salt while frying the onions and potatoes will release it's moisture and help it cook and brown faster so please don’t skip it

???? If incase the stew gets thick, add boiling water or broth to thin it out. DO NOT add cold water, it will ruin the taste

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Diet Cabbage Soup! Lose Ten Pounds In A Week! And Delicious!

1 Head Green Cabbage.
1lb. Carrots.
1 Large Onion.
6 Cloves Garlic.
1 28 ounce can Diced Tomatoes
1 28 ounce can Stewed Tomatoes
1 Teaspoon Oregano
1 Teaspoon Pepper
1/2 Teaspoon Onion Powder
1/2 Teaspoon Garlic Powder
1 Teaspoon Chili Powder
1 Teaspoon Salt (Optional)
Hot Sauce
1 Stalk of Celery

White Bean Cabbage Potato Soup

Full RECIPE on VanillaAndBean.com:

Hearty, easy, nourishing and so mouth-watering; White Bean Cabbage Soup is a steamy one-pot recipe that will serve up cozy during the coldest months of the year. This vegetarian or vegan cabbage soup recipe is freezer friendly and gluten free.

This recipe is SO good with side of Multigrain Sourdough Bread!

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Cabbage Soup with White Beans & Chicken

Cabbage Soup with White Beans & Chicken is an easy, nourishing, and mouth-watering soup everyone will enjoy. This one-pot recipe is gluten-free and one of my personal favorites!

Ingredients
1 cup white onion, diced
4 garlic cloves, minced
5 cups green cabbage, shredded (about 1 small head of cabbage)
1 (14.5 oz) can petite diced tomatoes
1 (4 oz) can mild green chilies
1 (15 oz( can white beans, drained and rinsed
1 tsp cumin
1 tsp chili powder
1 tsp garlic powder
1/2 tbsp oregano
1/2 tsp salt (or to taste)
1 lime, juice of
2 chicken breast (2 pounds)
1 qt (32 ounces) chicken broth
Instructions
In a dutch oven or large soup pot add 2 tbsp of avocado oil and heat over medium-high heat. Sautè onions and garlic for 3 minutes, until soft and fragrant.
Add in cabbage and cook for another 3 minutes, until cabbage starts to wilt. Add-in the canned tomatoes, green chilies, white beans, and seasonings. Stir and combine ingredients.
Add in chicken breast and pour in broth. Bring soup to a simmer. Turn down the heat and cover soup. Let cook for 30 minutes or until chicken is done. Pull out chicken and shred with 2 forks. Place chicken back pot and stir it in.
Squeeze in the juice of 1 lime and stir. Taste and adjust with salt to taste.
Serve hot with cheese and avocado if desired.

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