Simmer and serve… now that sounds like a plan! For a nourishing warm-up on cold nights, or a tasty way to utilize cabbage and beans, try this one-pot recipe that’s ready in a half hour.
This hearty and filling meal is full of fiber and plant-based protein, and the vitamin-C-packed cabbage helps boost your immune system for fighting off winter maladies.
One-Pot Cabbage and Bean Soup
| Yield |
|---|
| Serves 4 |
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 5 min | 25 min | 30 min |
Ingredients
- 4 cups low-sodium vegetable or chicken broth
- 4 cups shredded green or red cabbage
- 1 (15-ounce) can drained and rinsed white beans (such as great northern beans or pinto beans)
- 2 teaspoons dried herbs (such as thyme, Italian seasoning, or mixed herbs)
- Salt and pepper, to taste
- 1 tablespoon chopped fresh parsley, or 1 teaspoon dried parsley, for garnish (optional)
Method
- Combine broth, cabbage, beans and herbs in a large pot.
- Bring mixture to a boil over medium-high heat.
- Reduce heat to low and simmer until cabbage is tender and the flavors are combined, about 20-25 minutes.
- Season with salt and pepper. Garnish with parsley (if using) and serve warm.
- Recipe and photo: Dish Works
