Cooked - Red Cabbage Soup - New Recipe

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Home Pricing Community My Recipes

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Red Cabbage Soup

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6.0

¼ cup olive oil

1 yellow onion, diced (~1 ½ cups)

2 teaspoons minced garlic (~2 large cloves)

4 cups thinly sliced red cabbage

2 cups diced yellow potatoes, cut into ½-inch pieces

1 cup sliced carrots

1 cup sliced celery

1 tablespoon dijon mustard

1-1 ¼ teaspoons kosher salt

¼ teaspoon ground black pepper

1 tablespoon apple cider vinegar

6 cups vegetable broth

2 tablespoons all purpose flour

2 tablespoons fresh dill, finely chopped

1 15 ounce can navy beans, drained and rinsed

Add oil to a large pot over medium heat. Add in onions and garlic and sauté for 5 minutes, stirring occasionally.
Add in cabbage, potatoes, carrots, celery, dijon mustard, 1 teaspoon of salt and pepper. Stir well and cook for 5-7 minutes, until the vegetables start to soften.
Reserve ¼ cup of the vegetable broth and set aside.
Add the remaining vegetable broth to the pot with the apple cider vinegar. Increase heat to high and bring the soup to a boil. Reduce heat to low, cover and simmer for 20 minutes.
In a small bowl, whisk together the ¼ cup of vegetable broth with the flour until smooth. Add to the soup and stir well.
Add the navy beans and dill and cook for an additional 10-15 minutes, until the soup is slightly thickened. Serve warm.

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