Red Cabbage Soup


2 T olive oil

1 yellow onion, diced cone #3 (1 1/2 cups)

2 teaspoons minced garlic  cone #1 (2 large cloves)

4 cups thinly sliced red cabbage cone #4

2 cups diced yellow potatoes, cone #3

1 cup sliced carrots cone #4

1 cup sliced celery cone #4

1 tablespoon dijon mustard

1-1 1/4 teaspoons salt

1/4 teaspoon ground black pepper

1 tablespoon apple cider vinegar

6 cups vegetable broth

2 tablespoons gf flour

2 tablespoons fresh dill, finely chopped

1 15 ounce can navy beans, drained and rinsed



Add oil to a 7 Qt over medium heat. Add in onions and garlic and sauté for 5 minutes, stirring occasionally.

Add in cabbage, potatoes, carrots, celery, dijon mustard, 1 teaspoon of salt and pepper. Stir well and cook for 5-7 minutes, until the vegetables start to soften.

Reserve 1/4 cup of the vegetable broth and set aside.

Add the remaining vegetable broth to the pot with the apple cider vinegar. Increase heat to high and bring the soup to a boil. Reduce heat to low, cover and simmer for 20 minutes.

In a small bowl, whisk together the 1/4 cup of vegetable broth with the flour until smooth. Add to the soup and stir well.

Add the navy beans and dill and cook for an additional 10-15 minutes, until the soup is slightly thickened. Serve warm.

Beans: We use navy beans, as they tend not to fall apart quite as much as other white beans. You can also use cannellini beans, great northern beans, lima beans or even chickpeas.

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