Power Soups: Cabbage and White Bean Stew
Our series on Power Soups continues with this luscious white bean stew.If you haven't caught all the installments yet, now's the time!
- Soup's On! by Lisa Andrews, MEd, RD, LD outlines the health impact of pots of soup, along with the benefits to your budget.
- Kale Bean Chowder, Manhattan Style
- Exquisitely Creamy Butternut Squash Soup
Cabbage and White Bean Stew
White beans are one of the most delicious soup ingredients! This is extra budget-friendly because it's made using dried beans.
- 8 ounces dried white beans (soaked overnight)
- 2 ounces bacon (diced)
- 1 cup onion (peeled and diced)
- 1 cup celery (chopped)
- 8 ounces cabbage (sliced)
- 4 cups chicken broth (low sodium)
- 1 cup water
- 1 tsp garlic powder
- 1 tsp red pepper flakes
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Place the beans in a pot and fill it with water to cover them. Soak the white beans overnight. Or, bring to a boil, then turn off the heat and let stand for one hour. Cook until tender, about 1-2 hours, over low simmering heat. Replace water as needed. Strain in a colander until ready to use.
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Saute the onion and celery in a large Dutch oven pot with bacon. When the onion is translucent, after 3 minutes, add the cabbage, broth, water, and seasonings. Bring to a boil and lower to a simmer. Add the beans. Cook all together for about 15 minutes or until the cabbage is tender.
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Serve the soup hot with your favorite bread. Top the soup red pepper flakes and parsley to serve.