Chili in a pod

Cabbage Soup with Beans – Vegan

To make this simple Low carb Cabbage Soup you only need fresh cabbage, onion, carrots, celery, beans and few spices. It’s healthy, flavorful, comforting, and so simple to make in 10 mins.

Jump to Recipe Jump to Video Print Recipe

MAIN INGREDIENTS

Vegetables – 1/2 of large head Cabbage, 2 medium size Carrot, 2 stalk Celery

Onion – 1 large Onion

Garlic – 2 cloves Garlic

Tomato – 1 (15-oz.) can chopped Fire-roasted tomatoes or 2 medium size fresh chopped tomatoes

Bean – 1 (15-oz.) can White beans, drained & rinsed or cooked bean

Broth – 4 cups Low-sodium Vegetable broth or Better than bouillon vegetable

Spices and Seasoning – Chili powder (or cayenne pepper), dried thyme, ground black pepper and salt

HERE ARE MY STEP-BY-STEP INSTRUCTIONS WITH PHOTOS

STEP 1 :

  • Set instant pot to sauté mode high, add oil, once heated add chopped onion and garlic in the Instant Pot.
  • Saute until the onion is soft and lightly browned, 5 to 8 minutes, stirring occasionally. 

STEP 2 :

  • Switch off the heat.
  • Add carrots, celery, canned fire tomatoes, canned white beans (rinsed & drained), salt, chili powder and dried thyme.

STEP 3 :

  • Add cabbage, 4 cups of vegetable broth, 2 cups of water, stir well then lock the lid on the Instant Pot, making sure the release valve is set on “sealing.”
  • Pressure cook on high for 5 mins. Then do a quick pressure release.

STEP 4 : Final Preparation

Carefully open the lid, stir the soup. Garnish with chopped cilantro or parsley and check for seasoning and add salt as required.

STEP 5 : Serving

Serve hot with a dash of ground pepper.

TIPS AND TRICKS

Substitute: You can substitute any of the vegetables.

You can also add in a cup of diced potatoes and a can of kidney or north western beans to make this soup a little more hearty. If you add in more vegetables, add in an extra cup of broth or water.

To Store & Freeze: Store in an airtight container in the fridge for up to 4 days, or in the freezer for up to 3 months. Thaw in the fridge overnight then reheat on the stove or in the microwave. 

OUR LATEST FEATURED VIDEO

Cabbage Soup with Beans - Vegan
Print Recipe

Cabbage Soup with Beans – Vegan

Author: sdarunkumar1987 Cooking Method:Pressure cooking Cuisine:American Courses:Main
Difficulty:BeginnerPrep time: 10 minutesCook time: 10 minutesRest time: 40 minutesTotal time: 20 minutesServings:6 servingsCalories:300 kcal Best Season:Available

Description

To make this simple Low carb Cabbage Soup you only need fresh cabbage, onion, carrots, celery, beans and few spices.

Ingredients

Garnish:

Instructions

  1. Set instant pot to sauté mode high, add oil, once heated add chopped onion and garlic in the Instant Pot.
  2. Saute until the onion is soft and lightly browned, 5 to 8 minutes, stirring occasionally. 
  3. Switch off the heat.
  4. Add carrots, celery, canned fire tomatoes, canned white beans (rinsed & drained), salt, chili powder and dried thyme.
  5. Add cabbage, 4 cups of vegetable broth, 2 cups of water, stir well then lock the lid on the Instant Pot, making sure the release valve is set on “sealing.”
  6. Pressure cook on high for 5 mins. Then do a quick pressure release.

    7. Final Preparation

  7. Carefully open the lid, stir the soup. Garnish with chopped cilantro or parsley and check for seasoning and add salt as required.

    8. Serving

  8. Serve hot with a dash of ground pepper.

Notes & Tips

  • Substitute: You can substitute any of the vegetables.
  • You can also add in a cup of diced potatoes and a can of kidney or north western beans to make this soup a little more hearty. If you add in more vegetables, add in an extra cup of broth or water.
  • To Store & Freeze: Store in an airtight container in the fridge for up to 4 days, or in the freezer for up to 3 months. Thaw in the fridge overnight then reheat on the stove or in the microwave. 
Keywords:Instant pot Vegan recipes, Vegan soup recipes, Instant pot Soup recipes, Low carb recipes, Cabbage soup recipe