Bean and Cabbage Soup
Background
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
- 200g Mushrooms (26 kCal)
- 140g Onions (49 kCal)
- 100g Celery (7 kCal)
- 210g Carrots (63 kCal)
- 400g Potatoes (300 kCal)
- 440g Savoy Cabbage(92 kCal)
- 230g tinned Cannellini beans (214 kCal)
- 1000g Vegetable Stock (20 kCal)
- Seasoning to taste
Instructions
- 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.
Categories
- Meal Type: - Lunch - Pressure Cooker - Soup - Supper
- Ingredients: - Beans - Other Vegetables - Roots & Bulbs
- Health and Diet: - 5:2 Diet - Dairy Free - Egg Free - Fat Free - Gluten Free - Healthy - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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