Ingredients
Scale
- 6 cups chicken stock (or vegetable stock)
- 2 tablespoons tomato paste
- 1 head cabbage
- 2 stalks celery
- 2 medium carrots
- 1 large onion
- 3 cloves garlic
- 1 can great northern beans
- Fresh thyme
- 1 bay leaf
- Salt to taste
Instructions
- Prepare all vegetables by washing and chopping them into bite-sized pieces.
- In a large pot over medium heat, add a splash of chicken stock or water and sauté the onion, celery, carrots, and minced garlic until softened (about 5-7 minutes).
- Stir in chopped cabbage and tomato paste; cook for an additional 3-4 minutes until slightly wilted.
- Pour in chicken stock, add beans, thyme, bay leaf, and salt; bring to a gentle boil.
- Reduce the heat to low and let simmer uncovered for about 30-40 minutes until all vegetables are tender.
- Remove the bay leaf before serving hot.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Simmering
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 5g
- Sodium: 560mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Feel free to customize with seasonal veggies like bell peppers or zucchini. For extra flavor, consider adding spices such as paprika or a splash of vinegar.
