Best 4 Cabbage And Butter Bean Soup Recipes
Cabbage and butter bean soup is a hearty and flavorful dish that is perfect for a cold winter day. The cabbage provides a crunchy texture and a slightly bitter flavor, while the butter beans add a creamy richness. This soup is also packed with vegetables, making it a healthy and satisfying meal.
Let's cook with our recipes!
CABBAGE AND BUTTER BEAN SOUP
This recipe came about by accident when I opened the fridge to find the only vegetable in there was a cabbage. With a few additions, it actually turned into a delicious and healthy lunch dish!
Provided by peachy_pie
Categories Beans
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place all ingredients except herbs and bean in a pot with enough water to cover.
- Bring to the boil and then lower the heat and simmer for half an hour, adding more water as needed.
- Add the butter beans and cook another 5 minutes or until everything is piping hot.
- Divide between warmed soup bowls and serve with the herbs sprinkled on top.
CABBAGE AND WHITE BEAN SOUP
Steps:
- Soak beans in cold water to cover by 2 inches at room temperature at least 8 hours, or quick-soak (see cooks' note, below). Drain in a colander.
- Stick clove into onion. Bring ham hocks and 3 quarts water to a boil in a wide 6- to 7-quart heavy pot, skimming off any froth, then reduce heat and simmer, covered, 1 hour. Add beans, onion, parsley, bay leaf, thyme, and garlic and simmer, uncovered, stirring occasionally, until beans are almost tender, 40 to 50 minutes.
- When beans are almost done, peel potatoes and cut into 1-inch pieces. Add potatoes and cabbage to beans, then simmer, uncovered, until vegetables are very tender, 20 to 25 minutes.
- Remove ham hocks. When ham hocks are cool enough to handle, discard skin and bones, then cut meat into bite-size pieces. Stir into soup with salt and pepper to taste. Discard bay leaf and onion.
- Spread butter on both sides of bread, then toast in a 12-inch heavy skillet over moderate heat, turning over once, until golden, about 2 minutes total.
- Serve soup with toasts.
BEAN CABBAGE SOUP
I used to love my Italian grandmother's homemade minestrone. She was very particular about ingredients and where she bought them. Since I cook for only my husband and myself, I have simplified her recipe and cut down on the amounts. If I do say so myself, it's almost as good as Nonna Teresa's.
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- In a saucepan, saute celery and onion in oil for 2-3 minutes. Add garlic and saute for 1 minute. Add the zucchini, potato and carrot; saute for 3 minutes. Stir in the beef broth, beans, basil and pepper. Bring to a boil. Stir in cabbage. , Reduce heat; cover and simmer until potatoes are tender, about 20 minutes. Just before serving, stir in rice and cheese.
Nutrition Facts : Calories 165 calories, Fat 3g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 530mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 5g fiber), Protein 7g protein. Diabetic Exchanges
CABBAGE & WHITE BEAN SOUP
A very hearty, homestyle type of soup that is perfect for a snowy winter day. As an option, you can also add pieces of sliced kielbasa to make it more meaty.
Provided by PalatablePastime
Categories Greens
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Saute onions in mixture of butter and oil in soup pot for 3 minutes.
- Add carrot and celery and cook 3 minutes more.
- Add caraway seeds and cook one additional minute, until seeds become fragrant.
- Add cabbage, water, sugar and tomatoes to pot, and bring to a boil.
- Reduce heat to low, cover and simmer for 25 minutes.
- Add beans and vinegar, and cook uncovered for 3-5 minutes more, or until beans are hot.
- Stir in parsley just before serving, if desired.
Tips:
- Choose the right type of cabbage: Green cabbage is the most commonly used type of cabbage in this soup, but you can also use Savoy cabbage or Napa cabbage. These cabbages have a milder flavor than green cabbage, so if you prefer a more subtle taste, they are a good option.
- Soak the butter beans overnight: Soaking the butter beans overnight will help them to cook more evenly and will reduce the cooking time. If you don't have time to soak the beans overnight, you can quick-soak them by bringing them to a boil in a pot of water, then removing them from the heat and letting them sit for an hour.
- Use a good quality vegetable broth: The vegetable broth is the base of the soup, so it's important to use a good quality broth. Look for a broth that is low in sodium and has a rich flavor. You can also make your own vegetable broth by simmering vegetables in water for several hours.
- Don't overcook the vegetables: The vegetables should be cooked until they are tender, but not mushy. Overcooked vegetables will make the soup less flavorful.
- Season the soup to taste: Season the soup with salt, pepper, and other spices to taste. You can also add a squeeze of lemon juice or a dollop of sour cream for extra flavor.
Conclusion:
Cabbage and butter bean soup is a hearty, flavorful, and nutritious soup that is perfect for a cold winter day. It's also a great way to use up leftover cabbage and butter beans. This soup is easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy meal, give this cabbage and butter bean soup a try.
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