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Red Cabbage Soup Recipe

Red Cabbage Soup Recipe

This red cabbage soup is sweet, tangy, and really tasty. It's filled with red cabbage, carrots, onions, and some basic pantry ingredients. It's like a colorful and flavorful veggie stew! This Hearty Red Cabbage Soup is perfect for quick and filling weeknight dinners. You only need a few fresh ingredients, and it's vegan and gluten-free too!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Soup
Cuisine American
Servings 6
Calories 335 kcal

Equipment

  • Large pot or saucepan
  • Knife
  • Cutting Board
  • Small Bowl

Ingredients
  

  • 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

Instructions
 

  • Heat olive oil in a big pot on medium heat. Add onion and garlic, and cook for 5 minutes until soft.
  • Add cabbage, potatoes, carrots, celery, mustard, 1 teaspoon of salt, and pepper. Cook for 5-7 minutes until veggies soften a bit.
  • Keep aside ¼ cup of broth.
  • Pour the rest of the broth into the pot with vinegar. Bring to a boil, then simmer covered for 20 minutes.
  • Mix reserved broth with flour until smooth, then add to the soup. Stir well.
  • Add beans and dill, and cook for 10-15 minutes until slightly thickened.
  • Serve hot and enjoy your tasty Red Cabbage Soup!

Notes

  • Let the soup cool down before putting it in the fridge. Keep it in a sealed container in the fridge for up to 5 days. Warm it up in a pot on the stove when you want to eat it.
  • Make sure the soup is completely cold before freezing it. Put it in a container that can go in the freezer. It will stay good for up to 6 months. When you're ready to eat it, let it thaw in the fridge overnight, then heat it in a pot.
  • We suggest using navy beans, but you can also try other kinds like cannellini, great northern, lima, or chickpeas.
  • If you need to avoid gluten, use gluten-free flour instead of regular flour.