Navy Bean Cabbage Soup

Warm, hearty, and packed with wholesome flavor, Navy Bean Cabbage Soup is a nourishing one-pot meal that's perfect for cozy evenings. Featuring protein-rich navy beans, tender shredded cabbage, and a medley of aromatic vegetables including carrots, celery, and onion, this soup is gently simmered in a savory vegetable broth infused with the earthy notes of thyme, oregano, and smoked paprika. A touch of diced tomatoes adds a hint of acidity, while optional fresh parsley and lemon juice brighten every spoonful. This budget-friendly, vegan recipe is both satisfying and easy to prepare, requiring only simple ingredients and minimal prep time. Serve it with crusty bread for a comforting, soul-warming dish that’s as nutritious as it is delicious. Perfect for meal prep or enjoying as a next-day leftover, this soup is a must-try for those seeking healthy, flavorful meals.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 6

Ingredients

• 1 cup dried navy beans
• 6 cups water
• 2 tablespoons olive oil
• 1 yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 4 cups green cabbage, shredded
• 4 cups vegetable broth
• 1 14-ounce can diced tomatoes (canned, with juices)
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 1 tablespoon lemon juice (optional, for serving)
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Rinse the dried navy beans under cold water to remove any debris. Place them in a large bowl, cover with water, and soak overnight or for at least 8 hours. Drain and rinse before use.

Step 2

In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring often, until the vegetables are softened.

Step 3

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 4

Add the shredded cabbage and stir to combine with the sautéed vegetables. Cook for about 5 minutes until the cabbage begins to soften.

Step 5

Pour in the vegetable broth, diced tomatoes (with their juices), and 6 cups of water. Stir well.

Step 6

Add the soaked and rinsed navy beans, dried thyme, dried oregano, smoked paprika, salt, and black pepper. Bring the mixture to a boil over high heat.

Step 7

Once boiling, reduce the heat to low and cover the pot. Simmer for 75-90 minutes, or until the navy beans are tender and the flavors have melded together.

Step 8

Taste and adjust seasoning if needed. If desired, add lemon juice for a pop of brightness before serving.

Step 9

Ladle the soup into bowls and garnish with freshly chopped parsley if desired. Serve warm with crusty bread or crackers.

Nutrition Facts

Serving size	3836.6 grams (3836.6g)

Amount per serving	% Daily Value*
Calories	1632

Total Fat 41.70g	53%
Saturated Fat 7.00g	35%
Polyunsaturated Fat 5.50g
Cholesterol 0mg	0%
Sodium 5764mg	251%
Total Carbohydrate 259.90g	95%
Dietary Fiber 66.80g	239%
Total Sugars 58.60g
Protein 74.60g	149%

Vitamin D 0IU	0%
Calcium 934mg	72%
Iron 22mg	121%
Potassium 7396mg	157%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 21.9%

Protein: 17.4%

Carbs: 60.7%