This cabbage white bean soup is made with fresh veggies and seasoned with lemon juice and herbs. It’s satisfying, easy to make, and positively bursting with flavor.
If you’re looking for a super simple, budget-friendly, but also incredibly delicious meal, look no further. This delicious soup features two of the most humble, inexpensive ingredients you can find at the store: good old beans and cabbage.
But don’t be fooled! Even though they’re pretty basic, I’ve done some delicious things with beans and cabbage, particularly when it comes to soup. Just check out my curried cabbage soup, my vegan cabbage roll soup, or my Mexican pinto bean soup. These soups are all about beans and cabbage, and they’re all delicious!
Today I’m sharing a recipe for cabbage bean soup that’s seasoned with lemon juice and fresh herbs, so it’s full of bright, vibrant flavor. And it all cooks up in one pot. Super easy! Pair it up with a salad or some good bread and you’ll have a new go-to weeknight dinner.
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Ingredients You’ll Need
- Olive oil. You can substitute another high-heat oil if you’d like. Vegetable oil, canola oil, and avocado oil will all work.
- Onion.
- Carrots.
- Celery.
- Garlic.
- Vegetable broth. I like to use a vegan “chicken” style broth for this recipe, such as Better Than Bouillon No-Chicken Base for this recipe. Any veggie broth will do though!
- Cabbage. We’re using plain old green cabbage. Red cabbage will work just fine, but will obviously alter the appearance of your soup.
- Cannellini beans. Feel free to swap these out with another variety of white beans if you’d like. Navy beans, butter beans, and great northern beans are all good options.
- Yellow potatoes. Prefer to use a white potato? Go for it!
- Lemon juice. Use freshly squeezed lemon juice — not bottled.
- Fresh herbs. We’re using dill and chives for this soup.
- Salt and pepper.
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!
Heat your olive oil in a large pot, then add diced onion, carrots, and celery. Cook the vegetables for a few minutes, until they begin to soften. Add the garlic and cook it briefly with the veggies.
Now add the broth, cabbage, and potato to the pot. Give it a good stir to mix everything up, then raise the heat to high. Bring the liquid to a boil.
Lower the heat and let the soup simmer for twenty to thirty minutes, adding some broth or water if it reduces too much. The soup is done when the cabbage and potatoes are tender.
Take the pot off of heat and stir the lemon juice, fresh dill, and fresh chives into the soup. Give it a taste-test and season it with salt and pepper to taste.
Your cabbage bean soup is ready! Ladle it it into bowls and enjoy!
Leftovers & Storage
Store any leftover cabbage white bean soup in an airtight container in the refrigerator. It will keep for three to four days. You can also freeze it for up to three months.
More Bean Soups
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Cabbage Bean Soup
This cabbage white bean soup is made with fresh veggies and seasoned with lemon juice and herbs. It’s satisfying, easy to make, and positively bursting with flavor.
Ingredients
-
2
tablespoons
olive oil -
1
medium onion,
diced -
2
medium carrots,
diced -
1
medium celery stalk,
diced -
4
garlic cloves,
minced -
6
cups
vegetable broth -
4
cups
chopped green cabbage -
2
(15.5 ounce/439 gram) cans
cannellini beans,
drained and rinsed -
2
small yellow potatoes
(about 8 ounces total), diced -
2
tablespoons
lemon juice -
2
tablespoons
chopped fresh dill -
2
tablespoons
chopped fresh chives -
Salt and pepper,
to taste
Instructions
-
Coat the bottom of a large pot with the oil and place it over medium heat. Once the oil is hot, add the onion, carrots, and celery. Sweat the vegetables for about 5 minutes, stirring often, until they start to soften up.
-
Stir in the garlic and cook it with the vegetables for about 1 minute, stirring constantly, until it becomes very fragrant.
-
Stir in the broth, cabbage, beans, and potatoes. Raise the heat to high and bring the liquid to a boil. Lower the heat and let the soup simmer until the cabbage and potatoes are tender, 20 to 30 minutes.
-
Remove the pot from heat. Stir in the lemon juice, dill, and chives. Season the soup with salt and pepper to taste. Serve.
Nutrition Facts
Cabbage Bean Soup
Amount Per Serving (1.5 cups)
Calories 189
Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g5%
Polyunsaturated Fat 0.5g
Monounsaturated Fat 3g
Sodium 1102mg46%
Potassium 310mg9%
Carbohydrates 34g11%
Fiber 9g36%
Sugar 5g6%
Protein 9g18%
Vitamin A 3416IU68%
Vitamin C 26mg32%
Calcium 111mg11%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
