Description
This hearty, plant-based soup is a comforting, rustic one-pot wonder that celebrates the simplicity of fresh cabbage. By combining earthy vegetables, aromatic garlic, and protein-packed beans in a savory tomato base, this soup provides a nourishing meal that is both budget-friendly and deeply satisfying. Perfect for busy weeknights, it cleans up in a flash and tastes even better the next day as the flavors meld.
Ingredients
1 tablespoon avocado oil
1 yellow onion, finely chopped
2 carrots, sliced into rounds
2 celery stalks, diced
4 garlic cloves, minced
1 ½ tablespoons tomato paste
1 small head green cabbage, shredded
1 can (15 oz) white beans, drained and rinsed
1 can (14.5 oz) diced tomatoes
6 cups vegetable broth
1 teaspoon dried oregano
1 teaspoon smoked paprika
Salt and pepper to taste
Instructions
Heat the avocado oil in a large pot over medium heat.
Add the onion, carrots, and celery, sautéing until softened about 5-7 minutes.
Stir in the garlic and tomato paste, cooking for another minute until fragrant.
Add the shredded cabbage and stir to coat, cooking for 3 minutes until slightly wilted.
Pour in the diced tomatoes with their juices, vegetable broth, beans, oregano, and smoked paprika.
Bring the soup to a gentle boil, then reduce heat and simmer for 20 minutes or until cabbage is tender.
Season with salt and pepper to taste and serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. You can add extra vegetables like potatoes or zucchini if desired. If you prefer a brighter finish, squeeze half a fresh lemon into the pot right before serving.
Nutrition
- Serving Size: 1.5 cups
- Calories: 145
- Sugar: 6g
- Sodium: 580mg
- Fat: 3g
- Saturated Fat: 0.5g
- Carbohydrates: 24g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg