Hearty Cabbage & White Bean Soup
This soup takes inspiration from stuffed cabbage rolls but skips the rice to keep it lighter and more blood sugar–friendly. Instead, tender white beans add fiber, protein, and a creamy texture that balances perfectly with cabbage, tomatoes, and herbs. Cozy, nourishing, and clean — this is a fall and winter staple.
Ingredients
- 1 pound ground beef (grass-fed if possible)
- 1 tbsp olive oil (or avocado oil)
- 1 medium onion, diced
- 2 carrots, diced2
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 small head green cabbage, cored and chopped
- 1 (28 oz) can whole peeled tomatoes, broken up by hand or with a spoon
- 6 cups vegetable or chicken broth
- 2 cups cooked white beans (cannellini or great northern; or 1 can, rinsed and drained)
- 1 tbsp dried basil
- 1 tbsp dried oregano
- 1 tsp dried thyme
- 1 bay leaf
- 1 tsp kosher salt (adjust to taste)
- 1/4 tsp black pepper
Instructions
- Heat a large pot over medium heat. Add ground beef, season lightly with salt and pepper, and cook until browned, breaking into crumbles. Drain excess fat if needed.Add olive oil, onion, carrots, and celery. Sauté 5–6 minutes until softened.Stir in garlic and cook 1 minute until fragrant.Add chopped cabbage and cook 3–4 minutes, stirring to soften.Stir in whole peeled tomatoes (breaking them up), broth, beans, basil, oregano, thyme, bay leaf, salt, and pepper.Bring to a boil, then reduce to a simmer. Cook uncovered 25–30 minutes, until cabbage is tender and flavors meld.Remove bay leaf, taste, and adjust seasoning.
Notes & Variations
- Lighter option: Swap beef for ground turkey or chicken.Spice it up: Add red pepper flakes or chili oil.Thicker soup: Puree the beans before adding themStorage: Keeps in the fridge 4–5 days, or freezer 3 months.
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