Meatless Mondays  |  Posted 12.19.16

White Bean and Cabbage Soup

White Bean and Cabbage Soup

Easy White Bean and Cabbage Soup- a healthy soup that’s packed full of fiber, vitamins, protein and iron. Vegan, grain-free and freezes well too!



  • 1 Tbsp Olive Oil
  • 1 Yellow Onion
  • 3 Carrots, peeled and diced
  • 4 Garlic Cloves, minced
  • 1 tsp Coriander
  • 1/2 tsp Smoked Paprika
  • 1 head Green Cabbage, cored and thinly sliced
  • 1 can Fire Roasted Tomatoes
  • 8 ounces Tomato Sauce
  • 5 cups Vegetable Broth
  • 1 can White Beans, drained and rinsed


  1. In a large pot, warm the olive oil over medium heat. Add the onion and cook for 5 minutes. Add the carrot, garlic and spices (coriander, paprika, oregano, pinch salt & pepper) then stir together. Cook for an additional 5 minutes then toss in the cabbage and stir together until well-combined.
  2. Next pour in the tomatoes with their juices, tomato sauce and vegetable broth. Bring to a rapid boil then reduce to a simmer and cook for 15-20 minutes, until the cabbage is just tender. Add the drained beans and cook for 5 more minutes until heated through. Serve warm and enjoy!

Note: Leftovers can be stored in an airtight container for up to 4 days or you can freeze it for up to one month. Make sure it is cooled to room temperature prior to freezing.

Source: Making Thyme for Health