Cabbage, potato, and baked bean soup is a comforting and hearty meal that is perfect for a cold winter day. This classic combination of vegetables and legumes is packed with flavor and nutrients, making it a healthy and delicious choice for lunch or dinner. Whether you're looking for a quick and easy weeknight meal or a special occasion dish, this soup is sure to satisfy. With its simple ingredients and straightforward preparation, this cabbage, potato, and baked bean soup is a must-try for any home cook.
Here are our top 10 tried and tested recipes!
CABBAGE AND POTATO SOUP
I got this recipe from a friend who found it in the Canadian Living magazine. It is my "special soup" that I serve on special occasions and to guests . Everyone loves it.
Provided by Dotty2
Categories Lunch/Snacks
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan, heat broth over medium heat.
- Add cabbage and potatoes.
- Cover and simmer about 10 minutes until potatoes are tender.
- In a large skillet, over medium heat melt butter.
- Add leeks and cook until tender.
- Stir in flour (into leek mixture) and cook 2-3 minutes.
- Add 1 cup half and half to the broth mixture.
- Add leek mixture to broth mixture.
- Add remaining ingredients.
- Stir in remaining 2 cups half and half.
- Cook over low heat 10-15 minutes.
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 AND POTATO BAKE
Steps:
- Preheat the oven to 375 degrees F.
- Rinse the cabbage under cold running water and remove the tough outer leaves. Cut the cabbage into quarters and remove the hard core. Cut the cabbage quarters into halves and place, rounded side down, in a roasting pan.
- Cut the potatoes in half crosswise and peel. Cut the peeled potato halves into quarters, and arrange in the roasting pan, alternating with the cabbage pieces.
- Fry the bacon in a heavy medium skillet for 7 minutes. Add the sliced onions, salt, and black pepper to the pan and cook until soft, about 5 minutes. Evenly distribute the bacon mixture and pan drippings over the vegetables, then pour the chicken stock on top. Tightly cover the pan with aluminum foil and bake for 1 1/2 hours.
- Remove the pan from the oven and allow to sit, covered, for 15 minutes before serving. Serve the vegetables with the bacon and broth spooned over them.
ROASTED POTATO AND CABBAGE SOUP
Provided by Molly O'Neill
Categories lunch, soups and stews, appetizer
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees. Place the potatoes in a roasting pan and toss with 1 teaspoon of the salt and pepper to taste. Spray lightly with the olive oil. Roast until tender, tossing from time to time, about 40 minutes.
- Heat a large cast-iron skillet over medium heat until hot. Add the cabbage wedges and cook, turning frequently, until soft and edges are browned, about 20 minutes. Remove the cabbage from the pan and slice it into thin strips. Season with 1 teaspoon of the salt.
- Place the chicken broth in a saucepan and bring to a simmer. Season with the remaining 2 teaspoons salt. Mound the cabbage in the center of each of 4 soup plates. Top with the roasted potatoes. Ladle the broth around the cabbage and potatoes, sprinkle with parsley and serve immediately.
Nutrition Facts : @context http, Calories 348, UnsaturatedFat 3 grams, Carbohydrate 65 grams, Fat 5 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 1700 milligrams, Sugar 8 grams
CABBAGE, POTATO AND BAKED BEAN SOUP
Hearty soup when vegetables are plentiful and fresh.
Provided by Ruth
Categories Cabbage Soup
Yield 6
Number Of Ingredients 9
Steps:
- Heat oil in medium size saucepan. Add potatoes, celery, and onion, saute for 5 minutes.
- Stir in cabbage, cover and cook over medium heat, until cabbage is tender.
- Add broth, bay leaf, pepper and pork and beans. Heat until soup is hot and then remove bay leaf and serve.
Nutrition Facts : Calories 183.1 calories, Carbohydrate 31.5 g, Cholesterol 4.9 mg, Fat 3.3 g, Fiber 6.6 g, Protein 9.4 g, SaturatedFat 0.7 g, Sodium 848 mg, Sugar 8.3 g
CABBAGE, POTATO AND BAKED BEAN SOUP
Hearty soup when vegetables are plentiful and fresh.
Provided by Ruth
Categories Cabbage Soup
Yield 6
Number Of Ingredients 9
Steps:
- Heat oil in medium size saucepan. Add potatoes, celery, and onion, saute for 5 minutes.
- Stir in cabbage, cover and cook over medium heat, until cabbage is tender.
- Add broth, bay leaf, pepper and pork and beans. Heat until soup is hot and then remove bay leaf and serve.
Nutrition Facts : Calories 183.1 calories, Carbohydrate 31.5 g, Cholesterol 4.9 mg, Fat 3.3 g, Fiber 6.6 g, Protein 9.4 g, SaturatedFat 0.7 g, Sodium 848 mg, Sugar 8.3 g
CABBAGE, POTATO AND BAKED BEAN SOUP
Hearty soup when vegetables are plentiful and fresh.
Provided by Ruth
Categories Cabbage Soup
Yield 6
Number Of Ingredients 9
Steps:
- Heat oil in medium size saucepan. Add potatoes, celery, and onion, saute for 5 minutes.
- Stir in cabbage, cover and cook over medium heat, until cabbage is tender.
- Add broth, bay leaf, pepper and pork and beans. Heat until soup is hot and then remove bay leaf and serve.
Nutrition Facts : Calories 183.1 calories, Carbohydrate 31.5 g, Cholesterol 4.9 mg, Fat 3.3 g, Fiber 6.6 g, Protein 9.4 g, SaturatedFat 0.7 g, Sodium 848 mg, Sugar 8.3 g
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, POTATO AND BAKED BEAN SOUP
Hearty soup when vegetables are plentiful and fresh.
Provided by Ruth
Categories Cabbage Soup
Yield 6
Number Of Ingredients 9
Steps:
- Heat oil in medium size saucepan. Add potatoes, celery, and onion, saute for 5 minutes.
- Stir in cabbage, cover and cook over medium heat, until cabbage is tender.
- Add broth, bay leaf, pepper and pork and beans. Heat until soup is hot and then remove bay leaf and serve.
Nutrition Facts : Calories 183.1 calories, Carbohydrate 31.5 g, Cholesterol 4.9 mg, Fat 3.3 g, Fiber 6.6 g, Protein 9.4 g, SaturatedFat 0.7 g, Sodium 848 mg, Sugar 8.3 g
CABBAGE, POTATO AND BAKED BEAN SOUP
Hearty soup when vegetables are plentiful and fresh.
Provided by Ruth
Categories Cabbage Soup
Yield 6
Number Of Ingredients 9
Steps:
- Heat oil in medium size saucepan. Add potatoes, celery, and onion, saute for 5 minutes.
- Stir in cabbage, cover and cook over medium heat, until cabbage is tender.
- Add broth, bay leaf, pepper and pork and beans. Heat until soup is hot and then remove bay leaf and serve.
Nutrition Facts : Calories 183.1 calories, Carbohydrate 31.5 g, Cholesterol 4.9 mg, Fat 3.3 g, Fiber 6.6 g, Protein 9.4 g, SaturatedFat 0.7 g, Sodium 848 mg, Sugar 8.3 g
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your soup.
- Don't be afraid to experiment with different types of cabbage. There are many different varieties available, each with its own unique flavor and texture.
- Add other vegetables to your soup, such as carrots, celery, or onions. This will add more flavor and nutrition.
- Use a good quality canned baked beans. Avoid beans that are too sweet or mushy.
- Season your soup to taste. Add salt, pepper, and other spices until you reach the desired flavor.
Conclusion:
Cabbage, potato, and baked bean soup is a hearty, flavorful soup that is perfect for a cold winter day. It is also a very affordable and easy-to-make soup, making it a great option for busy weeknights. So next time you are looking for a delicious and satisfying soup, give this recipe a try. You won't be disappointed!
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