Light & Hearty
This is an easy soup that is both comforting and healthful. You can dice everything up if you want softer veggies (or need to sneak them in) or go a little bulkier and rustic with rough chops or thinner slices. I prefer rustic chopped veggies. I do try to cook WFPB (Whole Food Plant Based) as much as possible, so one of those techniques is woven into this recipe. That said…make it your own….this is the beauty of soup.
Ingredients List
- 1/2 head of cabbage (large, green), sliced
- 1 white onion – medium to large – rough chopped or diced
- 2-3 carrots, sliced thin or diced (rainbows would be beautiful in this soup)
- 2 large stalks of celery (or 3-5 smaller ones), diced or thin crescents
- 6 cloves of garlic, diced
- 1 tsp dried parsley, heaping
- 1 tsp dried rosemary, heaping
- 1 tsp dried oregano, heaping
- 1 tsp dried thyme, heaping
- 1 tsp tarragon, heaping
- 1 lb. Gold Potatoes (or white or red or fingerlings), diced
- 2 cans (15oz) of white beans, drained and rinsed (northern, navy or cannellini)
- 1 can (15 oz.) diced tomatoes (I used Diced, no Salt added)
- Your favorite salt & fresh cracked pepper, to taste ( I use Sea Salt or Himalayan Pink Salt)
- 5-6 1/2 cups low-sodium vegetable broth (Set aside 1/4 cup for sauteing)
- Optional – 1/4 cup fresh parsley, to garnish
Prep in Advance
Prepping some items ahead of time can speed up your meal prep all week. For example, when I prep on Sundays, I’d take the time to chop all the veggies and portion them out so I can just toss one thing after another, as it’s called for, into the pot. Think about it as if you were a television cook, they have a bowl of this and that and just toss it all in (for the sake of time). I am more likely to cook the recipes I’ve picked out if I prep everything in advance.
Putting it All Together
- Large Dutch Oven or your favorite Stock Pot – you will need the room, but only one pot
- Heat up that 1/4 cup of broth you set aside, then add the onions, carrots and celery. Saute for about 5 minutes. This will take more or less time depending on if you rough cut or diced everything.
- Add the garlic and herbs and saute for another minute.
- Add the potatoes, cabbage, tomatoes and beans then pour the rest of the broth in. Bring it to a boil, once boiling, turn it down so it is at a simmer, cover it up and let it go for about 30 minutes or until the potatoes and cabbage are softened to your liking and chop style. Taste the broth after it’s come to a boil, add more seasoning or salt/pepper until it’s perfect to you.
Notes & Tips
Sauteing in Vegetable Broth – This is a great way to avoid using oil. It’s a technique for cooking WFPB and it gives a nice subtle flavor to the veggies. You can also use plain old water. I saute most of my vegetables with broth. It’s a great way to lessen the amount of oil you take in.
Better Than Bouillon Vegetable Broth – This is what I use most of the time. One day I hope to get to the point where I make my own Veggie Broth, but so far…. nope. If you are not, only plant based, you could easily use any favorite broth.
Have a family that won’t eat it if there is no meat in it? No matter how many times you tell them that beans provide protein??? Add some shredded chicken or browned sausage, sliced and browned kielbasa. I’ve found that a little goes a long way to getting meat eaters on board with a “mostly veggie” soup for dinner.
Cream it Up! — I make cashew cream regularly and add it to soups and sauces when I want that lovely thicker broth or dairy creamy vibe. You simply soak cashews in water overnight (or in boiled water for 30 min.) Drain them, rinse them and then add some fresh water and the cashews to your best smoothie blender, blend until smooth. Best to start with less, maybe 1/4 cup water to 1 cup cashews and add more water until a consistency you like is reached. Stir it into your soup 1/4 cup at a time until it’s how you like it.
BREAD! – My weakness… I’ll toast a slice or heat up crusty bread and have some with this.
