Are you looking for a delicious, healthy, and surprisingly easy dinner recipe? Look no further! This bean and cabbage soup is a fantastic option for a quick weeknight meal or a comforting weekend lunch. Packed with flavor and nutrients, this recipe is perfect for both beginner cooks and seasoned chefs alike. It's one of those satisfying, homemade cooking recipes that will leave you feeling warm and full. Let's dive into this simple yet flavorful dish!
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 medium head of green cabbage, chopped
- 1 (15-ounce) can of kidney beans, rinsed and drained
- 1 (15-ounce) can of cannellini beans, rinsed and drained
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- Salt to taste
- Fresh parsley, chopped (for garnish)
Instructions:
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Sauté the vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. This step builds a delicious base flavor for the soup.
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Add the cabbage: Stir in the chopped cabbage and cook for another 5 minutes, until slightly wilted. Don't overcook the cabbage, as it will soften further during the simmering process.
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Combine ingredients: Add the kidney beans, cannellini beans, vegetable broth, thyme, oregano, and black pepper to the pot. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for at least 20 minutes, or until the cabbage is tender. The longer it simmers, the more the flavors meld together!
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Season and serve: Season the soup with salt to taste. Taste and adjust seasoning as needed. Garnish with fresh parsley before serving. This simple addition elevates the presentation and adds a pop of freshness.
Cooking Tips for the Best Bean and Cabbage Soup:
- For a richer flavor, use homemade vegetable broth instead of store-bought.
- Feel free to add other vegetables like diced potatoes, zucchini, or bell peppers.
- If you prefer a smoother soup, use an immersion blender to partially blend the soup after simmering.
- For a spicier kick, add a pinch of red pepper flakes.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Variations:
- Spicy Bean and Cabbage Soup: Add a pinch of cayenne pepper or a dash of your favorite hot sauce for a spicy twist. This is perfect for those who enjoy a little heat with their healthy meals.
- Hearty Bean and Cabbage Soup with Sausage: Brown some Italian sausage before adding the vegetables for a protein boost and extra flavor.
- Vegetarian Bean and Cabbage Soup with Smoked Paprika: Enhance the smoky notes by adding a teaspoon of smoked paprika along with the other spices.
Nutritional Information (per serving, approximate):
This recipe provides a great source of fiber, protein, and essential vitamins. The exact nutritional values will vary depending on the specific ingredients used. However, a general estimate per serving is:
- Calories: Approximately 250-300
- Protein: 10-15 grams
- Fiber: 10-15 grams
This easy recipe makes for a quick dinner idea perfect for busy weeknights. It's a delicious and healthy way to enjoy a hearty and satisfying meal. Enjoy your homemade bean and cabbage soup!