Red Cabbage Soup

A hearty, warming soup built on red cabbage, root vegetables, and navy beans — a touch of Dijon and apple cider vinegar gives it tang, while fresh dill keeps it fragrant.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6
Course: Soup
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 yellow onion, diced (1½ cups)
  • 2 teaspoons minced garlic (2 large cloves)
  • 4 cups thinly sliced red cabbage
  • 2 cups diced yellow potatoes
  • 1 cup sliced carrots
  • 1 cup sliced celery
  • 1 tablespoon Dijon mustard
  • 1–1¼ teaspoons salt
  • ¼ teaspoon ground black pepper
  • 1 tablespoon apple cider vinegar
  • 6 cups vegetable broth
  • 2 tablespoons gluten-free flour
  • 2 tablespoons fresh dill, finely chopped
  • 1 can (15 oz) navy beans, drained and rinsed

Equipment

  • Large soup pot or Dutch oven
  • Whisk
  • Measuring cups and spoons
  • Cutting board
  • Chef's knife
  • Wooden spoon or silicone spatula

Method
 

  1. Sauté onion and garlic in oil over medium heat, 5 minutes.
  2. Add cabbage, potatoes, carrots, celery, Dijon, 1 teaspoon salt, and pepper. Cook 5–7 minutes, until vegetables begin to soften.
  3. Reserve ¼ cup broth. Add remaining broth and vinegar, bring to a boil, then reduce to low, cover, and simmer 20 minutes.
  4. Whisk the reserved broth with flour until smooth; stir into the soup.
  5. Add navy beans and dill. Cook 10–15 minutes more, until slightly thickened. Serve warm.

Notes

Any white bean works here — cannellini, great northern, or lima. Recipe courtesy of Saladmaster Foodture: Cooking for a Healthy Future. Visit foodture.blogspot.com for more.

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