Name: Bean and Cabbage Soup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
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

Bean and Cabbage Soup

28 Mar 2017

by Wholeness

Prep Time

10 minutes

Cook Time

10 minutes

Total Time

20 minutes

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.