Cabbage & Kidney Bean Soup
Cabbage is a rich source of vitamin C and fiber, making it a healthy addition to this soup.
This is vegan, gluten free and high protein recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.
Cabbage & Kidney Bean Soup
Ingredients
Instructions
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Heat olive oil in a large pot over medium heat. Add onion, garlic, carrot, and celery. Sauté until vegetables are tender.
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Add cabbage, kidney beans, vegetable broth, tomato paste, paprika, cumin, salt, and black pepper. Stir well.
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Bring the soup to a boil, then reduce heat and simmer for 20 minutes.
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Stir in lemon juice and fresh parsley.
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Remove from heat and let the soup rest for 5 minutes.
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Serve hot and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 5g8%
- Total Carbohydrate 40g14%
- Sugars 8g
- Protein 10g20%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
