RED BEAN AND CABBAGE WHOLESOME SOUP CREATION
The Red Bean And Cabbage Wholesome Soup Creation is a warming and nourishing dish that celebrates the comfort of simple ingredients cooked with care. Creamy red kidney beans bring hearty texture and protein, while shredded cabbage adds natural sweetness and a delicate crunch that softens beautifully in the broth. Toasted caraway seeds release a nutty fragrance that pairs harmoniously with the gentle punch of garlic, creating depth and subtle complexity in every spoonful. This soup is more than a quick meal. It is a wholesome creation that increases energy level, supports the digestive system and gut health with fibre and plant-based protein. This soup is ideal for busy weeknights, family dinners or weekend batch cooking. Enjoy it steaming hot on its own, paired with rustic bread or as part of a balanced spread. The Red Bean And Cabbage Wholesome Soup Creation is a timeless dish full of warmth and nourishment.
RECIPE CATEGORY
Lunch, Dinner, Side
SERVING SIZE
1
CUISINE
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
- 88 grams | 3.10 ounces | ½ cup red kidney beans
- 18 grams | 0.63 ounces | ¼ cup shredded cabbage
- 240 milliliters | 8.12 fluid ounces | 1 cup vegetable broth
- 5 grams | 0.02 ounces | ¼ teaspoon caraway seeds
- 3 grams | 0.11 ounces | 1 clove garlic
FULL NUTRITIONAL INFORMATION
- Calories: 141 kilocalories
- Fat: 0.7 grams
- Saturated Fat: 0.1 grams
- Carbohydrate: 23.1 grams
- Sugar: 2.0 grams
- Fibre: 6.3 grams
- Sodium: 540 milligrams
- Protein: 8.3 grams
- Calcium: 49 milligrams
- Potassium: 460 milligrams
- Iron: 2.2 milligrams
PREPARATION
These steps are followed for the preparation of Red Bean and Cabbage Wholesome Soup Creation:
- Heat Pan: Place a small saucepan over medium heat and allow it to warm gently.
- Toast Seeds: Add the caraway seeds and toast for about 30 seconds, stirring lightly so they release their nutty aroma without burning.
- Sauté Garlic: Add the garlic and cook for 1 minute until it becomes fragrant, being careful not to let it brown.
- Cook Cabbage: Stir in the shredded cabbage and cook for 2 to 3 minutes until it softens and reduces slightly.
- Add Beans And Broth: Add the red kidney beans, followed by the vegetable broth. Stir well and bring the mixture to a gentle simmer.
- Simmer: Lower the heat, cover the pan and allow the soup to cook for 10 to 12 minutes so that the flavours blend.
- Season: Taste the soup and season with salt or freshly ground black pepper if required.
- Serve: Ladle the soup into a bowl and serve it steaming hot for a nourishing meal.
PREPARATION TIME
5 minutes
COOKING TIME
17 minutes
TIPS
Here are some helpful tips for Red Bean And Cabbage Wholesome Soup Creation:
- 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 vegetables: 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 it completely and portion into freezer-safe tubs. Freeze it for up to 2 months.
- Make ahead: Batch cook and portion into individual soup containers for easy grab-and-go meals.
