RED BEAN AND CABBAGE SOUP
This Red Bean and Cabbage Soup is a hearty and warming blend that combines creamy red kidney beans with shredded cabbage and delicate aromatic spices. Designed to comfort and nourish, the soup delivers a satisfying texture and taste, perfect for both chilly evenings and lunchtime warmth. Rich in fibre, plant-based protein and essential nutrients, it keeps you full and energised. While simple to make, it offers complexity through the nutty aroma of caraway seeds and the gentle punch of garlic. Ideal for anyone seeking easy and wholesome cooking, this soup requires minimal prep and one pot. Enjoy it on its own, paired with crusty bread or as a part of a balanced meal. Versatile, healthy and flavourful, this soup is a go-to for sustainable and tasty eating.
RECIPE CATEGORY
Lunch, Dinner, Side
SERVING SIZE
1
CUISINE
European, Eastern European
PREPARATION/TECHNIQUES
One-Pot Wonders, Simmer
OCCASION/HOLIDAY
Fall, Winter, Family Reunion, Potluck
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, High Fibre, Low Fat, Low Sodium, Quick & Easy, Healthy, Wheat/Gluten-Free
DISH TYPE
Soup / Stew
INGREDIENTS
- ½ cup canned red kidney beans, drained and rinsed
- ¼ cup shredded cabbage
- 1 cup vegetable broth (or water plus bouillon)
- ¼ tsp caraway seeds
- 1 garlic clove, minced
FULL NUTRITIONAL INFORMATION
- Calories: 322.8 kcal
- Fat: 1.2 g
- Saturated Fat: 0.2 g
- Carbohydrate: 59 g
- Sugar: 2.6 g
- Sodium: 50.7 mg
- Fiber: 14.8 g
- Protein: 21.3 g
- Calcium: 101.2 mg
- Iron: 6.4 mg
- Potassium: 1311.2 mg
PREPARATION
These steps are followed for the preparation of Red Bean And Cabbage Soup:
- Heat Pan: Gently heat a small saucepan over medium.
- Toast Seeds: Toast the caraway seeds for 30 seconds to release aroma.
- Sauté Garlic: Add garlic and sauté 1 minute till fragrant, taking care not to burn.
- Cook Cabbage: Stir in cabbage and cook 2 to 3 minutes until it softens.
- Add Beans And Broth: Add beans and broth, bringing to a gentle simmer.
- Simmer: Reduce heat, cover and cook for 10 to 12 minutes until flavours meld.
- Season: Season with freshly ground pepper or salt, if needed.
- Serve: Ladle into a bowl and serve steaming hot.
PREP TIME
5 minutes
COOKING TIME
12 minutes
TIPS
- Rinse Beans: Rinse beans well to remove excess sodium and dressing.
- Use Cabbage: Use shredded cabbage for even cooking and texture.
- Toast Seeds: Toast caraway seeds briefly to bring out their nutty fragrance.
- Stir Occasionally: Stir occasionally to prevent sticking.
- Substitute Broth: Substitute low-sodium broth for water plus seasoning if preferred.
VARIATIONS
- Add root veg: Stir in diced carrot or parsnip for extra sweetness and colour.
- Tomato boost: Add a tablespoon of tomato paste or a splash of tomato puree.
- Protein lift: Stir in a spoonful of cooked lentils or chickpeas.
- Spice it up: Add a pinch of chilli flakes or smoked paprika for warmth.
- Creamy twist: Swirl in non-dairy yoghurt or coconut milk before serving.
PREPPING AND STORAGE
- Refrigerate: Allow to cool and then store in an airtight container for up to 4 days.
- Freeze: Cool completely, portion into freezer-safe tubs and freeze for up to 2 months.
- Reheating: Thaw overnight and gently warm on the stove, adding a splash of broth to refresh the texture.
- Make ahead: Batch cook and portion into individual soup containers for easy grab-and-go meals.