Cabbage Soup with White Beans & Chicken
Cabbage Soup with White Beans & Chicken is an easy, nourishing, and mouth-watering soup everyone will enjoy. This one-pot recipe is gluten-free and one of my personal favorites!
Ingredients
1 cup white onion, diced
4 garlic cloves, minced
5 cups green cabbage, shredded (about 1 small head of cabbage)
1 (14.5 oz) can petite diced tomatoes
1 (4 oz) can mild green chilies
1 (15 oz( can white beans, drained and rinsed
1 tsp cumin
1 tsp chili powder
1 tsp garlic powder
1/2 tbsp oregano
1/2 tsp salt (or to taste)
1 lime, juice of
2 chicken breast (2 pounds)
1 qt (32 ounces) chicken broth
Instructions
In a dutch oven or large soup pot add 2 tbsp of avocado oil and heat over medium-high heat. Sautè onions and garlic for 3 minutes, until soft and fragrant.
Add in cabbage and cook for another 3 minutes, until cabbage starts to wilt. Add-in the canned tomatoes, green chilies, white beans, and seasonings. Stir and combine ingredients.
Add in chicken breast and pour in broth. Bring soup to a simmer. Turn down the heat and cover soup. Let cook for 30 minutes or until chicken is done. Pull out chicken and shred with 2 forks. Place chicken back pot and stir it in.
Squeeze in the juice of 1 lime and stir. Taste and adjust with salt to taste.
Serve hot with cheese and avocado if desired.
kayscleaneats.com
Healthy Low Carb Cabbage Soup with Beans - Vegan | Instant pot Soup recipes | ASMR Cooking
Healthy Low Carb Cabbage Soup with Beans - Vegan | Instant pot Soup recipes | ASMR Cooking
#instantpot #cabbage #vegansoup #vegetarian #fallsouprecipes #chiliinapod
To make this simple Low carb Cabbage Soup you only need fresh cabbage, onion, carrots, celery, beans and few spices. It’s healthy, flavorful, comforting, and so simple to make in 10 mins.
Servings: 6
Preparation time: 10 mins
Cooking time: 10 mins (includes pressure cooking)
Meal type: Dinner, Lunch
Equipment used: Instant pot Duo crisp 6 QT
Spice level: Low
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Ingredients:
2 tablespoon Olive oil
2 cloves minced Garlic
1 large Onion, chopped
2 medium size Carrots, peeled & chopped
2 stalks Celery, chopped
1/2 teaspoon Chili powder or cayenne pepper
1 teaspoon Salt (as required)
1 teaspoon Dried Thyme
1/4 teaspoon Ground Black pepper
1 (15-oz.) can White beans, drained & rinsed
4 cups Low-sodium Vegetable broth
2 cups Water
1/2 of large head Cabbage, chopped
1 (15-oz.) can chopped Fire-roasted tomatoes
Garnish:
2 tablespoon freshly chopped Cilantro or parsley
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Braised Cabbage with Cannellini Beans
Braised Cabbage with Cannellini Beans
Serves 4
1 medium head of cabbage
2-4 Tbsp neutral oil (like canola, grapeseed, or whatever you’d use for high heat)
1 Tbsp olive oil for the onions
1 yellow onion, diced
2 garlic cloves, sliced
2-3 cups of chopped tomatoes (I use a 750g box by Pomi)
1 cup dry white wine
Cooked cannellini (or a bean of your choice)
¼ cup olive oil for the beans
Salt and pepper to taste
Preheat the oven to 350F (180C).
Cut the cabbage into 6-8 wedges. Set the largest oven safe pan you have (ideally with straight sides) over high heat. Add 2 Tbsp neutral oil and wait for it to shimmer. Salt the cabbage wedges on all flat sides. Place in the pan and brown thoroughly on both sides. Remove to a plate.
Reduce the heat to medium-low, add the olive oil, onions, and a pinch of salt. Cook, stirring occasionally until translucent and golden brown, about 15 min. You can speed it up slightly by covering the pan during the first 5 minutes. Add the garlic and a pinch of salt and cook stirring until aromatic, about 1 min. Add the tomatoes and the wine. Salt to taste. Fan out the cabbage wedges on top of the sauce, cover, and bake in the middle of the oven for 45 min.
Turn up the oven to 450F (230C). Uncover the cabbage, add cooked cannellini beans between the wedges and enough cooking liquid to barely submerge them. If using canned beans, drain and use fresh water instead of the liquid from the can. Drizzle with ¼ cup of olive oil and place in the middle of the oven until the beans warm up and the cabbage crisps up slightly, about 20 min. Cool for 10 min and serve.
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Cabbage and Bean Soup
This cabbage and bean soup is the comfort food you never knew you needed! It’s wholesome, nutritious and simply bursting with flavor — just perfect for a cozy family dinner.
Creamy white bean & kale soup | cozy one-pot vegan dinner
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Key Moments:
0:00 Introduction
0:12 Prepping ingredients
2:30 How to make a bouquet garnis
2:50 How to freeze fresh herbs
4:02 Cooking White Bean and Kale soup
5:30 How to prepare gremolata
6:48 Blending half of the soup
7:15 Adding chopped kale
8:03 How to serve the soup
Simple Irish Bean & Cabbage Stew
Recipe: