Description
This Hearty Red Cabbage Soup is a vibrant and flavorful vegan and gluten-free dish made with red cabbage, yellow potatoes, carrots, celery, and navy beans, enhanced with Dijon mustard and apple cider vinegar. Perfect for a quick, filling weeknight dinner, it combines sweet, tangy, and savory notes in a wholesome veggie stew.
Ingredients
Scale
Vegetables and Aromatics
- ¼ cup Olive oil
- 1 Yellow onion, diced
- 2 tsp Minced garlic
- 4 cups Red cabbage, thinly sliced
- 2 cups Yellow potatoes, diced
- 1 cup Carrots, sliced
- 1 cup Celery, sliced
Seasonings and Others
- 1 tbsp Dijon mustard
- 1–1 ¼ tsp Salt
- ¼ tsp Ground black pepper
- 1 tbsp Apple cider vinegar
- 6 cups Vegetable broth
- 2 tbsp All-purpose flour (or gluten-free flour for gluten-free option)
- 2 tbsp Fresh dill, chopped
- 1 can (15 ounces) Navy beans, drained and rinsed
Instructions
- Sauté aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, cooking for about 5 minutes until softened and fragrant.
- Add vegetables and seasonings: Stir in red cabbage, diced potatoes, sliced carrots, celery, Dijon mustard, 1 teaspoon of salt, and ground black pepper. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften.
- Prepare broth: Set aside ¼ cup of vegetable broth separately. Pour the remaining broth into the pot along with the apple cider vinegar. Bring the mixture to a boil, then reduce heat to simmer. Cover and cook for 20 minutes until veggies are tender.
- Thicken soup: In a small bowl, whisk the reserved ¼ cup broth with flour until smooth to create a slurry. Gradually stir this mixture into the soup to thicken it, mixing thoroughly.
- Add beans and herbs: Incorporate the drained navy beans and chopped fresh dill into the soup. Continue to cook uncovered for another 10-15 minutes until the soup thickens slightly and flavors meld.
- Serve: Ladle the hot soup into bowls and enjoy the comforting and nutritious Red Cabbage Soup.
Notes
- Allow the soup to cool completely before storing in a sealed container in the refrigerator for up to 5 days. Reheat gently on the stove before serving.
- For freezing, make sure the soup is fully cooled, then store it in a freezer-safe container for up to 6 months. Thaw overnight in the fridge before reheating.
- While navy beans are recommended, you can substitute with cannellini, great northern, lima beans, or chickpeas as alternatives.
- To keep this recipe gluten-free, use gluten-free flour instead of regular all-purpose flour for thickening.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: Red cabbage soup, vegan cabbage soup, healthy vegetable soup, gluten-free soup, hearty cabbage stew, navy bean soup, quick weeknight dinner
