Cabbage and Potato Soup with White Beans.

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Cabbage and Potato Soup with White Beans.

Healthy Elizabeth

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings 6

Ingredients

  

• ¼ cup salted butter or avocado oil, ghee
• 1 large sweet onion, finely diced
• 1 large green cabbage, cored and cut into bit size pieces
• 4 cup yellow or russet potatoes peeled, cut into ½ inch chunks
• 5 cloves garlic, crushed
• 6 cups vegetable broth or chicken broth
• ¼ cup tomato paste
• 1 can cannellini beans, drained and rinsed
• 1 tsp grey sea salt
• ¼ tsp black pepper
• ½ tsp dried parsley
• 2 sprigs fresh thyme
• sauerkraut, optional for topping
• sour cream, optional for topping

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Instructions

 

• In a large Dutch oven, over medium heat, melt the butter or oil. Add the onion and saute for 5-6 minutes until the onion has softened.
• Add the cabbage to the onion and cook on medium-low for 8-10 minutes, stirring occasionally until the cabbage starts to wilt down.
• Now stir in the garlic, sea salt, pepper, dried parsley, fresh thyme, broth, tomato paste, beans, and potatoes.

  Bring everything to a simmer and cook on low for 20-30 minutes or until the potatoes are fork-tender.
• Remove the thyme from the soup, add the lemon juice, and stir everything together. Serve with a spoonful of sauerkraut, sourcream, and a sprinkle of pepper.

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