Easy & Hearty Cabbage and Bean Soup: A Simple Comfort Food Recipe

Cabbage and bean soup is a humble dish, yet it’s incredibly satisfying and packed with nutrients. It’s the perfect comfort food for a chilly day, and it’s surprisingly easy to make. This recipe uses simple ingredients you likely already have in your pantry and refrigerator, making it a budget-friendly and convenient meal option. Forget complicated recipes; this one delivers a delicious and hearty soup with minimal effort.

Why You’ll Love This Cabbage and Bean Soup

* **Simple Ingredients:** No need for fancy or hard-to-find ingredients. This recipe relies on pantry staples like cabbage, beans, onions, carrots, and vegetable broth (or chicken broth, if preferred).
* **Easy to Make:** This is a one-pot wonder! Simply chop the vegetables, sauté them briefly, add the remaining ingredients, and simmer until everything is tender.
* **Budget-Friendly:** Cabbage and beans are inexpensive, making this a very economical meal.
* **Healthy and Nutritious:** This soup is loaded with fiber, vitamins, and minerals. It’s a great way to get your daily dose of vegetables and plant-based protein.
* **Versatile:** This recipe is easily adaptable to your preferences. You can add different vegetables, beans, or spices to customize it to your liking.
* **Meal Prep Friendly:** This soup tastes even better the next day, making it perfect for meal prepping.
* **Freezer Friendly:** Leftovers can be easily frozen for a quick and easy meal later on.

Ingredients You’ll Need

* **1 tablespoon olive oil:** For sautéing the vegetables. You can also use other vegetable oils like canola or sunflower oil.
* **1 medium onion, chopped:** Adds flavor and aroma to the soup.
* **2 carrots, chopped:** Adds sweetness and color.
* **2 celery stalks, chopped:** Contributes to the soup’s depth of flavor.
* **2 cloves garlic, minced:** Provides a pungent and savory note.
* **1/2 teaspoon dried thyme:** A classic herb that complements the other flavors.
* **1/4 teaspoon red pepper flakes (optional):** Adds a touch of heat.
* **1 medium head of cabbage, cored and shredded:** The star of the show!
* **1 (15-ounce) can cannellini beans, rinsed and drained:** Provides protein and creaminess. Other beans like kidney beans, great northern beans, or pinto beans can also be used.
* **6 cups vegetable broth (or chicken broth):** Forms the base of the soup. Use low-sodium broth to control the salt content.
* **1 (14.5-ounce) can diced tomatoes, undrained:** Adds acidity and flavor.
* **1 bay leaf:** Contributes a subtle aromatic flavor. Remember to remove it before serving.
* **Salt and black pepper to taste:** To season the soup to your liking.
* **Fresh parsley, chopped (for garnish):** Adds freshness and a pop of color.
* **Lemon wedges (for serving, optional):** A squeeze of lemon juice brightens up the flavors.

Equipment You’ll Need

* **Large pot or Dutch oven:** To cook the soup in.
* **Cutting board:** For chopping the vegetables.
* **Knife:** For chopping the vegetables.
* **Measuring spoons and cups:** For measuring the ingredients.
* **Ladle:** For serving the soup.

Step-by-Step Instructions

Here’s how to make this delicious cabbage and bean soup:

**Step 1: Sauté the Aromatics**

* Heat the olive oil in a large pot or Dutch oven over medium heat.
* Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened and the onion is translucent, stirring occasionally.
* Add the minced garlic, dried thyme, and red pepper flakes (if using). Cook for another minute, until fragrant, stirring constantly to prevent the garlic from burning.

**Step 2: Add the Remaining Ingredients**

* Add the shredded cabbage, cannellini beans, vegetable broth, diced tomatoes (undrained), and bay leaf to the pot.
* Stir well to combine all the ingredients.

**Step 3: Simmer the Soup**

* Bring the soup to a boil, then reduce the heat to low, cover, and simmer for at least 30 minutes, or until the cabbage is tender and the flavors have melded together. The longer it simmers, the more flavorful it will become. You can simmer it for up to an hour or even longer for a richer flavor.

**Step 4: Season and Serve**

* Remove the bay leaf from the soup.
* Season with salt and black pepper to taste.
* Stir well to ensure the seasoning is evenly distributed.
* Ladle the soup into bowls and garnish with fresh parsley.
* Serve with a lemon wedge, if desired.

Tips for the Best Cabbage and Bean Soup

* **Don’t overcook the cabbage:** Overcooked cabbage can become mushy and lose its flavor. Cook it until it’s tender but still has a slight bite.
* **Use good quality broth:** The broth is the base of the soup, so using a good quality broth will make a big difference in the overall flavor. Homemade broth is always best, but if you’re using store-bought broth, choose a low-sodium variety.
* **Adjust the seasoning to your liking:** Taste the soup often and adjust the seasoning as needed. Don’t be afraid to add more salt, pepper, or other spices to suit your preferences.
* **Add some acidity:** A squeeze of lemon juice or a splash of vinegar can brighten up the flavors of the soup and add a welcome tang.
* **Let the soup simmer for a longer time:** Simmering the soup for a longer time allows the flavors to meld together and develop more fully. This is especially true if you’re using a lot of different vegetables or spices.
* **Add some smoked paprika:** A pinch of smoked paprika can add a smoky depth of flavor to the soup.
* **Consider adding a protein:** While this soup is delicious on its own, you can also add some protein to make it a more substantial meal. Consider adding cooked sausage, ham, or chicken.
* **Make it vegetarian or vegan:** This recipe is already vegetarian, but it can easily be made vegan by using vegetable broth and omitting any meat or dairy products.
* **Add different vegetables:** Feel free to experiment with other vegetables, such as potatoes, zucchini, or bell peppers.
* **Use different beans:** You can use any type of bean you like in this soup. Kidney beans, great northern beans, or pinto beans would all be good choices.
* **Spice it up:** If you like spicy food, add more red pepper flakes or a dash of hot sauce.
* **Add a dollop of sour cream or yogurt:** A dollop of sour cream or yogurt can add a creamy richness to the soup. This is optional, but it’s a nice touch.

Variations and Add-Ins

This cabbage and bean soup recipe is incredibly versatile. Here are some ideas to customize it to your liking:

* **Spicy Sausage:** Add sliced kielbasa or Italian sausage for a heartier, spicier soup. Brown the sausage before adding the vegetables.
* **Smoked Ham Hock:** Simmer a smoked ham hock in the soup for added depth of flavor. Remove the ham hock before serving and shred the meat to add back into the soup.
* **Potatoes:** Add diced potatoes for a more filling soup. Add them along with the cabbage so they cook at the same rate.
* **Kale or Spinach:** Add chopped kale or spinach during the last 10 minutes of cooking for added nutrients and flavor.
* **Pasta:** Add small pasta shapes like ditalini or orzo during the last 15 minutes of cooking for a heartier soup.
* **Different Beans:** Experiment with different types of beans, such as kidney beans, pinto beans, or black beans.
* **Curry Powder:** Add a teaspoon of curry powder for a warm, aromatic flavor.
* **Lemon Zest:** Add the zest of one lemon along with the juice for a bright, citrusy flavor.
* **Balsamic Glaze:** Drizzle a small amount of balsamic glaze over the soup before serving for a touch of sweetness and acidity.
* **Crusty Bread:** Serve with crusty bread for dipping into the soup.

Serving Suggestions

This cabbage and bean soup is delicious on its own, but it also pairs well with a variety of side dishes. Here are some ideas:

* **Crusty Bread:** Perfect for dipping into the soup.
* **Grilled Cheese Sandwich:** A classic pairing for soup.
* **Side Salad:** A light and refreshing counterpoint to the hearty soup.
* **Cornbread:** A sweet and savory complement to the soup.
* **Garlic Bread:** Adds extra flavor and aroma.

Make-Ahead and Storage Instructions

* **Make-Ahead:** This soup can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will actually improve over time.
* **Storage:** Store leftover soup in an airtight container in the refrigerator for up to 3 days.
* **Freezing:** This soup freezes well. Allow the soup to cool completely before transferring it to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating Instructions

* **Stovetop:** Reheat the soup in a pot over medium heat, stirring occasionally, until heated through.
* **Microwave:** Reheat the soup in a microwave-safe bowl, covered, for 2-3 minutes, or until heated through, stirring occasionally.

Nutritional Information (Approximate)

* Serving Size: 1 cup
* Calories: Approximately 150-200 (depending on ingredients used)
* Protein: 8-10 grams
* Fiber: 5-7 grams

*Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.*

Enjoy Your Homemade Cabbage and Bean Soup!

This easy cabbage and bean soup recipe is a winner for busy weeknights or lazy weekends. It’s a comforting, nutritious, and budget-friendly meal that the whole family will love. So gather your ingredients, follow the simple steps, and enjoy a warm bowl of this delicious soup!

Bon appétit!