Best 20 Bean Cabbage Soup Recipes

BEAN CABBAGE SOUP

Steps:

• In a saucepan, saute celery and onion in oil for 2-3 minutes. Add garlic and saute for 1 minute. Add the zucchini, potato and carrot; saute for 3 minutes. Stir in the beef broth, beans, basil and pepper. Bring to a boil. Stir in cabbage. , Reduce heat; cover and simmer until potatoes are tender, about 20 minutes. Just before serving, stir in rice and cheese.

FRENCH WHITE BEAN AND CABBAGE SOUP

Steps:

• Heat the oil in a large saucepan over medium heat.
• Add in the onion, carrot, and garlic; cover and cook 5 minutes or until softened.
• Transfer the cooked vegetables into a 6-quart slow cooker.
• Add in the cabbage, potato, beans, stock, and thyme; season to taste with salt and pepper.
• Cover and cook on LOW for 8 hours.
• Just before serving, stir in the liquid smoke (if using), and parsley; taste to adjust seasonings.

CABBAGE AND WHITE BEAN SOUP

Steps:

• Soak beans in cold water to cover by 2 inches at room temperature at least 8 hours, or quick-soak (see cooks' note, below). Drain in a colander.
• Stick clove into onion. Bring ham hocks and 3 quarts water to a boil in a wide 6- to 7-quart heavy pot, skimming off any froth, then reduce heat and simmer, covered, 1 hour. Add beans, onion, parsley, bay leaf, thyme, and garlic and simmer, uncovered, stirring occasionally, until beans are almost tender, 40 to 50 minutes.
• When beans are almost done, peel potatoes and cut into 1-inch pieces. Add potatoes and cabbage to beans, then simmer, uncovered, until vegetables are very tender, 20 to 25 minutes.
• Remove ham hocks. When ham hocks are cool enough to handle, discard skin and bones, then cut meat into bite-size pieces. Stir into soup with salt and pepper to taste. Discard bay leaf and onion.
• Spread butter on both sides of bread, then toast in a 12-inch heavy skillet over moderate heat, turning over once, until golden, about 2 minutes total.
• Serve soup with toasts.

SHONEY'S BEAN AND BEEF CABBAGE SOUP

Steps:

• 1. Rinse beans and pick out any broken or bad beans. Soak the beans for two hours and drain.
• 2. Cook the beans until almost done according to the package.
• 3. Brown the ground beef and sausage and drain.
• 4. Add the onion, bell pepper, celery, and garlic and cook about 10 minutes.
• 5. Add this and your cans of tomatoes to the bean pot.
• 6. Season to your personal taste.
• 7. Cook about an hour longer. When beans are tender, mash some of the beans along the sides of the pot to get a thicker soup.
• 8. Add the chopped cabbage and simmer twenty more minutes. Serve warm with fresh toasted homemade croutons!

COUNTRY BEAN, BEEF AND CABBAGE SOUP

Steps:

• Spray inside of a large size dutch oven pot with non stick cooking spray; add ground beef.
• Cook beef over medium heat until it's crumbly and no longer pink.
• Add beef broth, tomatoes, onion, thyme, pepper and bay leaf.
• Bring to a boil over high heat; cover and simmer for about 15 minutes.
• Add cabbage and beans, turn heat up to high and bring to a boil.
• Cover and simmer on low heat for 20 minutes.
• Remove bay leaf and serve.

BACON, CABBAGE, AND WHITE BEAN SOUP

Steps:

• In a large pot over medium heat, saute your diced bacon for about five minutes until it starts to release its fat. If it's really fatty, drain some, so that you keep about a tbsp of bacon fat in the pot. Add your carrots, onion, and garlic. Cook for about 10 min, until vegetables are soft.
• Add your chicken broth, water, and all of your spices except for the salt (be cautious with the salt--this soup can easily get too salty). Cover pot with lid. Bring to a boil. Add the beans and the cabbage, and let come to a gentle boil again. At this point, bring it to a gentle simmer on a lower heat and let it simmer away for about 30 minute Stir every once in a while so nothing sticks to the bottom.
• Taste and adjust seasoning. If you'd like, add the tsp of salt here, if it needs it. If you find you want to bring out the sweetness of the cabbage just a touch because your bacon is too smokey, add the sugar. (I liked the small bit of sugar.).
• Simmer for another 10 to 15 minutes, adjusting seasonings as needed. Discard your bay leaf and serve. Garnish with a tbsp of freshly grated Parmesan (it adds a really nice nutty depth to the soup.).
• Stored in an airtight container, soup will keep well in the fridge for about 3-4 days.

LIMA BEAN AND CABBAGE SOUP

Steps:

• In the morning drain beans, add new water to cover beans, and cook for 45 minutes.
• Add all the other ingrendents, mix and and simmer for an additional 30 minutes.

GARBURE (FRENCH CABBAGE AND WHITE BEAN SOUP)

Steps:

• Cook and stir bacon in a large pot until browned, about 5 minutes. Add onion and garlic; cook until soft, about 5 minutes.
• Pick meat off the duck bones and chop. Discard skin and bones. Add duck meat to the pot. Stir in chicken stock, navy beans, cabbage, turnips, celery, thyme, rosemary, and sage. Tie parsley and bay leaf together; add to the pot. Simmer until turnips are tender, about 1 hour.
• Stir potatoes and carrots into the pot; cook until soft, about 20 minutes. Discard parsley sprigs and bay leaf. Season soup with salt and pepper.

VEGAN MEXICAN BLACK BEAN AND CABBAGE SOUP

Steps:

• Heat olive oil in a large pot. Add onion, carrot, celery and potatoes and cook, stirring, over medium heat for 10 minutes, till they begin to soften. Add garlic and red pepper, and cook 3 more minutes.
• Add tomatoes, cabbage, black beans and spices. Add water to cover, mix well and bring to a boil.
• Lower the heat, and simmer for 30-40 minutes, or until vegetables are tender. Serve hot, topped with shredded cheddar cheese.

CABBAGE AND BUTTER BEAN SOUP

Steps:

• Place all ingredients except herbs and bean in a pot with enough water to cover.
• Bring to the boil and then lower the heat and simmer for half an hour, adding more water as needed.
• Add the butter beans and cook another 5 minutes or until everything is piping hot.
• Divide between warmed soup bowls and serve with the herbs sprinkled on top.

QUICK KIDNEY BEAN SOUP WITH SAVOY CABBAGE

Steps:

• In a 4-quart pot, combine the water with the cabbage, beans, and olive oil. Cover and bring to a boil over medium-high heat.
• Reduce the heat to medium-low and with an occasional stir, simmer the soup for 40 minutes until the beans are easily mashed with a fork.
• Using the back of a long-handled fork or spoon, mash some of the beans against the inside of the pot. (You can also remove about ½ cup to a dish and mash them then scoop them back into the pot.).
• Return the soup to a boil and add the pasta, rice and salt. Reduce the heat and continue to simmer, covered for 15 minutes then toss in the carrots, green beans and pepper.
• Simmer 10 more minutes until the vegetables are tender to your taste.
• Serve with some crusty bread.

CARROT, BEAN AND CABBAGE SOUP

Steps:

• Combine all ingredients in a large pot (at least 5 quarts).
• Bring soup to a boil, stirring several times so bottom doesn't burn.
• Reduce heat, cover the pan and simmer the soup until the vegetables are tender, about 20 minutes.
• If desired, puree the soup with an immersion blender or in batches in a blender or food processor. Do not over blend.

CABBAGE & WHITE BEAN SOUP

Steps:

• Saute onions in mixture of butter and oil in soup pot for 3 minutes.
• Add carrot and celery and cook 3 minutes more.
• Add caraway seeds and cook one additional minute, until seeds become fragrant.
• Add cabbage, water, sugar and tomatoes to pot, and bring to a boil.
• Reduce heat to low, cover and simmer for 25 minutes.
• Add beans and vinegar, and cook uncovered for 3-5 minutes more, or until beans are hot.
• Stir in parsley just before serving, if desired.

QUICK KIDNEY BEAN SOUP WITH SAVOY CABBAGE

Steps:

• 1. Heat a 4-quart pot over medium-high, add 2 Tblsp olive oil and the thinnly sliced carrots. Sautee a few minutes until the carrots begin to cook.
• 2. Add the broth, turn heat to high, cover, and bring to a simmer. Add the finely shredded cabbage; again bring to a simmer. Add the cooked kidney beans, extra virgin olive oil, garlic and seasonings. Cover and bring to a boil.
• 3. Add the rinsed uncooked quinoa, bring to a simmer, reduce heat to maintain a simmer and cook, uncovered, for 15 minutes or until the quinoa is cooked (it will become transparent and tender, and little coils will spring out).
• 4. Serve with salad, and crusty bread for normies. Enjoy!
• 5. I made this recipe just this way but with only 2 cups of cooked kidney beans, but we thought it would probably be better with half again more beans. With 3 cups of beans it will probably need mores seasoning too - maybe half again more seasoning? I'll update when I make it again and sort that bit out. Also, it served 3 adults - will have to double to feed the family.
• 6. *Always be certain to cook dry red kidney beans properly - they must be BOILED for at least 10 minutes! (first soak them for 12 hours or overnight, toss soak water; make sure there is no salt in the cooking water until the beans are fully cooked and tender).

QUICK CABBAGE AND WHITE BEAN SOUP

Steps:

• Put soup pan on medium high heat.
• Pour olive oil in pan.
• Crisp bacon bits in oil.
• Add onion and cook until softened slightly.
• Add thyme, beans, coleslaw mix, and broth.
• Reduce heat to medium and cook until coleslaw mix is soft and soup is heated through.
• Salt and pepper to taste.
• Serve in bowls with a sprinkle of cheese.

LOW- CALORIE CABBAGE RED BEAN SOUP

Steps:

• Bring chicken broth to a boil.
• Add cabbage, onions, peppers, spinach, garlic, and tomatoes; simmer 20 minutes.
• Add kidney beans, crumbles, if using and salt and pepper.

BAKED BEAN AND CABBAGE SOUP

Steps:

• Saute onion, potatoes and celery about 5 min, add cabbage , saute until softened add stock, simmer 20 minutes, add beans and simmer 10 min.more

NAVY BEAN & CABBAGE SOUP

Steps:

• Cover beans with chicken stock.
• Add ham and onion.
• Simmer 3 hours, or until beans reach mushy stage.
• Add cabbage and carrots and simmer for an additional hour.
• Add water if needed.
• Remove the ham from the soup.
• Let it cool and remove it from the bone.
• Return the ham to the soup.
• Season with salt and pepper to taste.
• Skim off excess fat.

CABBAGE AND WHITE BEAN SOUP

Steps:

• Heat the grapeseed oil in a large soup pot over medium heat. Add the onions, carrots, celery, and leeks to the pot and stir. Sauté until the onions are soft and quite translucent, about 5 minutes. Lower the heat if necessary to avoid browning.
• To the pot, add the tomato paste, dried oregano, rosemary, and garlic. Stir until oregano and garlic is fragrant and tomato paste is incorporated into the vegetables, about 1 minute. Season the vegetables with salt and pepper.
• Add the crushed tomatoes and vegetable stock, and stir. Bring the soup to a boil and add the cabbage shreds. Simmer the soup for 15-20 minutes, or until the cabbage is mostly tender.
• Add the white beans and bring the soup to a boil one more time. Add the chopped parsley and stir to incorporate. Check the soup for seasoning and serve hot.

CABBAGE, POTATO AND BAKED BEAN SOUP

Steps:

• Heat oil in medium size saucepan. Add potatoes, celery, and onion, saute for 5 minutes.
• Stir in cabbage, cover and cook over medium heat, until cabbage is tender.
• Add broth, bay leaf, pepper and pork and beans. Heat until soup is hot and then remove bay leaf and serve.