Bean and Cabbage Soup
28 Mar 2017
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.
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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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