Noah Baker
Course: Soup Cuisine: American Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Calories: 355kcal
Let’s get started!
– ¼ cup Olive oil – 1 diced Yellow onion – 2 tsp Minced garlic – 4 cups thinly sliced Red cabbage – 2 cups Diced Yellow potatoes – 1 cup sliced Carrots – 1 cup sliced Celery – 1 tbsp Dijon mustard – 1-1 ¼ tsp Salt – ¼ teaspoon Ground black pepper – 1 tbsp Apple cider vinegar – 6 cups Vegetable broth – 2 tbsp all-purpose flour – 2 tbsp Chopped fresh dill – 1 can 15 ounces navy beans, drained and rinsed
1. Heat olive oil in a big pot on medium heat. Add onion and garlic, and cook for 5 minutes until soft. 2. Add cabbage, potatoes, carrots, celery, mustard, 1 teaspoon of salt, and pepper. Cook for 5-7 minutes until veggies soften a bit.
3. Keep aside ¼ cup of broth. 4. Pour the rest of the broth into the pot with vinegar. Bring to a boil, then simmer covered for 20 minutes.
5. Mix reserved broth with flour until smooth, then add to the soup. Stir well. 6. Add beans and dill and cook for 10-15 minutes until slightly thickened. 7. Serve hot and enjoy your tasty Red Cabbage Soup!