Cabbage and White Bean Soup
A perfect cold-weather soup, my fat-burning cabbage soup is packed with vegetables, protein, and healthy ingredients. Designed to keep you full without the heaviness, this recipe is a great weeknight dinner option or quick lunch. It's easy to make, freezer-friendly, and reheats beautifully.
Ingredients
- 1/2 onion, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 1 tomato, diced
- 1 head of cabbage, chopped
- 3 cartons chicken broth or homemade bone broth
- 4 cans white beans, drained
- 1 bag frozen chopped kale
- 2 Tbsp garlic and herb seasoning
- 1 1/2 tsp salt
- 1/2 tsp black pepper
Butternut Squash Cream Sauce
- 1 medium-sized butternut squash, roasted
- 1 Tbsp nutritional yeast or Parmesan cheese
- 1 cup chicken broth or water
- 1 Tbsp garlic and herb seasoning
Instructions
- Before making the soup, prepare the ingredients:*Make the bone broth if you want to make it from scratch. *Soak and cook the white beans. *Roast the butternut squash in a 400-degree oven for 45 minutes, or until fully tender.
Make The Soup
- In a Dutch oven, add onion, celery, garlic, tomato, and cabbage. Add chicken broth and seasonings, then cover and bring to a boil. Reduce the heat to medium-low and cook for 10 minutes.
- While that cooks, blend the cream sauce ingredients in a blender until smooth.
- Once the soup is cooked, add the cream sauce, beans, and bag of frozen kale. Adjust seasonings if necessary. Return to the stove and cook an additional 10 minutes.
- When ready to serve, add 1 Tbsp Parmesan cheese to each bowl of soup, stir, and serve.
Notes
***This soup freezes beautifully! Use soup freezer cubes. Once frozen, remove a 2-cup portion, add it to a saucepan with 2-3 Tbsp of water, and heat. Add the Parmesan cheese if desired, and enjoy.