Meatless Mondays | Posted 12.19.16

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!

Serves: 4

Ingredients

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

Instructions

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.
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