Name: Red Cabbage Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: ¼ cup Olive oil; 1 diced Yellow onion; 2 tsp Minced garlic; 4 cups thinly sliced Red cabbage; 2 cups Diced Yellow potatoes; 1 cup sliced Carrots; 1 cup sliced Celery; 1 tbsp Dijon mustard; 1-1 ¼ tsp Salt (divided); ¼ teaspoon Ground black pepper; 1 tbsp Apple cider vinegar; 6 cups Vegetable broth; 2 tbsp all-purpose flour; 2 tbsp Chopped fresh dill; 1 can (15 ounces) navy beans, drained and rinsed

Introduction

This vibrant Red Cabbage Soup is a comforting and nutritious meal that’s perfect for any day of the week. Packed with fresh vegetables, beans, and a touch of tangy mustard and vinegar, it offers a delightful balance of flavors and textures. Easy to prepare and hearty, it’s ideal for family dinners or meal prep.

A white bowl filled with rich purple-red soup sits on a dark round plate, placed on a white marbled surface. The soup has two layers: the bottom layer is a smooth deep red broth, and the top layer is made of chunky purple cabbage pieces with some white cabbage bits, all floating in the broth. A small green cilantro leaf rests gently on top in the center. Next to the bowl, partially under the plate, is a slice of toasted bread with a spread of soft white butter. Nearby, there is a bunch of fresh green cilantro and a cut red cabbage showing its purple and white layers. photo taken with an iphone --ar 4:5 --v 7

Ingredients

¼ cup Olive oil

1 diced Yellow onion

2 tsp Minced garlic

4 cups Thinly sliced Red cabbage

2 cups Diced Yellow potatoes

1 cup Sliced Carrots

1 cup Sliced Celery

1 tbsp Dijon mustard

1–1 ¼ tsp Salt

¼ tsp Ground black pepper

1 tbsp Apple cider vinegar

6 cups Vegetable broth

2 tbsp All-purpose flour

2 tbsp Chopped fresh dill

1 can (15 ounces) Navy beans, drained and rinsed

Instructions

Step 1: Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic, cooking for about 5 minutes until they are soft and fragrant.

Step 2: Stir in the red cabbage, diced potatoes, sliced carrots, sliced celery, Dijon mustard, 1 teaspoon of salt, and black pepper. Cook for 5 to 7 minutes, allowing the vegetables to soften slightly.

Step 3: Set aside ¼ cup of the vegetable broth for later use.

Step 4: Pour the remaining broth into the pot along with the apple cider vinegar. Bring the mixture to a boil, then reduce heat and simmer, covered, for 20 minutes to meld the flavors and soften the vegetables fully.

Step 5: In a small bowl, whisk the reserved broth with the all-purpose flour until smooth. Slowly add this mixture back into the soup, stirring well to combine and thicken the broth.

Step 6: Add the drained navy beans and chopped fresh dill to the pot. Continue to cook the soup for an additional 10 to 15 minutes until it has slightly thickened and the beans are heated through.

Step 7: Serve the soup hot and enjoy a wholesome and flavorful bowl of Red Cabbage Soup.

Tips & Variations

For a creamier soup, blend a portion of the soup before adding the beans and dill.

Feel free to substitute navy beans with cannellini or great northern beans.

Add a pinch of smoked paprika or cayenne pepper for a subtle smoky or spicy kick.

If you prefer a lighter soup, reduce or omit the flour, but keep in mind it won’t be as thick.

FAQs

Can I make this soup in a slow cooker?

Yes, you can start by sautéing the onion and garlic on the stove, then transfer all ingredients except the flour mixture to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add the flour mixture and beans toward the end and cook for an additional 30 minutes to thicken.

Is this soup suitable for vegans?

Absolutely. This recipe uses vegetable broth and plant-based ingredients, making it completely vegan-friendly.