Bean and Cabbage Soup
This healthy yet filling bean and cabbage soup is just the thing to give your immune-system a boost. Using a pressure cooker makes it quicker and keeps the flavours better but you can cook it in a normal, large, heavy-bottomed pan or casserole. It’s very diet friendly too – it works out at less than 30 kCal/100g.
Ingredients
Method
- Clean the vegetables and chop quite finely.
- Put the pan over a low heat. Add the onions, mushrooms and celery. Stir for a couple of minutes and allow to sweat.
- Mix in the carrots, potatoes, cabbage and beans. Pour in the stock, stirring thoroughly. Season to taste.
- Bring to the boil, cover and cook at pressure for about 10 minutes (according to your manufacturer).
- Allow to depressurize. Serve with crusty bread if your diet allows.