Description
A hearty and flavorful Red Cabbage Soup recipe that combines fresh vegetables, navy beans, and a touch of Dijon mustard for a comforting and nutritious meal. Perfect for a cozy lunch or dinner, this soup is easy to prepare and packed with wholesome ingredients.
Ingredients
Scale
Vegetables & Aromatics
- 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
Seasonings & Others
- 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
Instructions
- Sauté aromatics: Heat the olive oil in a large pot over medium heat. Add the diced yellow onion and minced garlic, cooking for 5 minutes until the onions are soft and translucent.
- Cook vegetables: Add the red cabbage, diced yellow potatoes, sliced carrots, sliced celery, Dijon mustard, 1 teaspoon of salt, and ground black pepper to the pot. Cook the mixture for 5 to 7 minutes until the vegetables begin to soften.
- Reserve broth: Set aside ¼ cup of the vegetable broth for later use in thickening the soup.
- Add remaining broth and vinegar: Pour the remaining vegetable broth into the pot along with the apple cider vinegar. Bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer for 20 minutes.
- Thicken with flour: Mix the reserved ¼ cup of broth with the all-purpose flour until a smooth slurry forms. Stir this mixture into the soup to thicken the broth evenly.
- Add beans and dill: Incorporate the drained and rinsed navy beans and chopped fresh dill into the soup. Cook for an additional 10 to 15 minutes until the soup thickens slightly and all flavors are well blended.
- Serve: Ladle the hot soup into bowls and enjoy your flavorful Red Cabbage Soup.
Notes
- You can substitute navy beans with cannellini or great northern beans if preferred.
- For a creamier texture, blend a portion of the soup before adding the beans.
- Adjust salt levels according to taste, especially if your vegetable broth is salted.
- Fresh dill can be substituted with dried dill; reduce quantity to 1 teaspoon if using dried.
- This soup reheats well and can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: Red Cabbage Soup, Vegetarian Soup, Healthy Soup, Navy Bean Soup, Comfort Food, Fall Soup
