Cabbage Potato and White Bean Soup

A hearty meatless soup with tender cabbage, potatoes, carrots, and creamy white beans simmered in savory vegetable broth.

Prep: 15 min · Cook: 35 min · Yield: 6 · Method: Stovetop

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion
• 3 medium carrots
• 3 cloves garlic
• 1 small head green cabbage
• 3 medium russet potatoes
• 6 cups vegetable broth
• 2 15-ounce cans canned white beans
• 1 teaspoon dried thyme
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 1 tablespoon lemon juice

Cooking instructions

1. Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the onion and carrots and cook until the onion is translucent and the carrots begin to soften, 5 to 6 minutes. (about 6 min) — Medium heat
2. Add the garlic and cook for 30 seconds, stirring constantly. Add the cabbage, potatoes, vegetable broth, thyme, salt, and pepper. Bring to a boil. (about 3 min) — Medium-high heat
3. Reduce the heat to maintain a gentle simmer. Cover and cook until the potatoes and cabbage are tender when pierced with a fork, 20 to 25 minutes. (about 25 min) — Low simmer
4. Drain and rinse the white beans, then stir them into the soup. Simmer uncovered until the beans are heated through, about 5 minutes. (about 5 min) — Low simmer
5. Stir in the lemon juice. Taste and adjust the salt and pepper before serving hot. (about 2 min) — Off heat