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Potato, Bean and Savoy Cabbage Vegan Soup
This Potato, Bean and Savoy Cabbage Vegan Soup is filling, warming, cozy, and delicious. Even carnivores will love it and ask for seconds. Easy and fast to make | Imagelicious
Course
Soup
Cuisine
Portuguese
Prep Time
10
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
55
minutes
minutes
Servings
6
Calories
140
kcal
Author
Julia
Ingredients
1
tablespoon
olive oil
1
large
onion, diced
1
clove
garlic, minced
2
sprigs
thyme
2
litres
vegetable stock
2
pounds
potatoes, peeled, diced into 1/2 inch pieces
2
cans
kidney and/or white beans
(540 ml each can)
2
bay leaf
5
black peppercorns
1
pound
savoy cabbage, shredded
salt, pepper to taste
Instructions
Heat the olive oil in a large soup pot.
Add the onion, garlic, thyme and cook on medium heat for 10 minutes until onion is softened and golden.
Add the vegetable stock.
Add the potatoes, beans with all the liquid from the cans, bay leaf, peppercorns, salt and pepper to taste.
Cook for about 15 minutes until potatoes just start to get tender.
Add the savoy cabbage and cook for another 15-20 minutes or until both potatoes and cabbage are cooked.
Serve with parsley and crackers.
Nutrition
Calories:
140
kcal
|
Carbohydrates:
26
g
|
Protein:
5
g
|
Fat:
2
g
|
Sodium:
38
mg
|
Potassium:
834
mg
|
Fiber:
6
g
|
Sugar:
2
g
|
Vitamin A:
770
IU
|
Vitamin C:
43.2
mg
|
Calcium:
78
mg
|
Iron:
5.3
mg