Quick Kidney Bean Soup with Savoy Cabbage

Warm up with this hearty and wholesome Quick Kidney Bean Soup with Savoy Cabbage, a comforting recipe that’s as easy as it is nutritious. Bursting with robust flavors from tender kidney beans, savory crushed tomatoes, and aromatic herbs like oregano and thyme, this soup is a complete meal in just 30 minutes. The addition of shredded savoy cabbage and fresh vegetables such as carrots and celery brings a delightful texture and a boost of vitamins, while a splash of lemon juice adds a bright, zesty finish. Perfect for busy weeknights or meal prep, this one-pot recipe is vegan, gluten-free, and pairs beautifully with a slice of crusty bread. Whether you're aiming for a healthy lunch or a quick family dinner, this vegetable-packed soup is guaranteed to satisfy while keeping things simple.

Nutriscore Rating: 87/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 3 cloves, minced garlic cloves
• 1 medium, diced carrot
• 1 medium, diced celery stalk
• 2 cups, shredded savoy cabbage
• 2 cups or 1 (15-ounce) can, drained and rinsed cooked kidney beans
• 4 cups vegetable broth
• 1 cup crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 bay leaf
• 0.5 teaspoon (or to taste) salt
• 0.25 teaspoon (or to taste) black pepper
• 1 tablespoon lemon juice
• 2 tablespoons, chopped (optional) fresh parsley

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté for 2-3 minutes until softened and translucent.

Step 3

Stir in the minced garlic, diced carrot, and diced celery. Cook for another 3-4 minutes until the vegetables are slightly tender.

Step 4

Add the shredded savoy cabbage and cook for 2 minutes, stirring to combine.

Step 5

Stir in the kidney beans, vegetable broth, crushed tomatoes, dried oregano, dried thyme, and bay leaf.

Step 6

Increase the heat to bring the soup to a boil, then reduce the heat to medium-low and let it simmer for 10 minutes.

Step 7

Season with salt and black pepper to taste.

Step 8

Remove the bay leaf and stir in the lemon juice for a touch of brightness.

Step 9

Ladle the soup into bowls and garnish with freshly chopped parsley, if desired.

Step 10

Serve warm with crusty bread or as is for a nourishing meal.

Nutrition Facts

Serving size	(2442.2g)

Amount per serving	% Daily Value*
Calories	1865.9

Total Fat 41.7g	0%
Saturated Fat 7.0g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 3577.4mg	0%
Total Carbohydrate 292.5g	0%
Dietary Fiber 77.7g	0%
Total Sugars 34.9g
Protein 97.9g	0%

Vitamin D 0IU	0%
Calcium 631.1mg	0%
Iron 33.8mg	0%
Potassium 6543.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 19.4%

Protein: 20.2%

Carbs: 60.4%