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The Vegan Kitchen: Rustic Red Cabbage and Potato Soup
At the end of the week, I like to make soup out of the last of the vegetables. This week the soup turned out especially tasty, so I thought I’d share the recipe with you. Also, nutritionally speaking, this combination of red cabbage, gold potatoes, tomatoes, beans, carrot, onion, garlic, and spices is a powerhouse. The combination of these foods will prolong your life, boost your immune system, lower your cholesterol, protect you from infection, and fight cancer. Not bad for a one pot meal!
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Preparation time: 70 minutes. Serves 4-6.
- 1 tablespoon olive or grapeseed oil (for sauteing)
- 1 yellow onion. chopped
- 1 carrot, sliced
- 6 cloves garlic, minced
- 1 tablespoon herbs de Provence or 1 teaspoon each thyme, rosemary, oregano
- 1 bay leaf
- dash of cayenne,
- 1 tablespoon balsamic vinegar
- 1 can (16oz) diced tomatoes
- 6 – 7 cups vegetable broth
- 4 medium gold potatoes, cut in ½ inch pieces
- 1/2 head large red cabbage, chopped
- 1 can (16oz) kidney beans (or cannellini, great northern or navy)
- sea salt & fresh cracked pepper, to taste
- 4 inch square of nori seaweed, torn into 1/4 inch pieces
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In a large pot, heat oil over medium-high heat, add garlic, onion, carrot. Saute for 5 minutes or until fragrant. Add tomatoes, broth, potatoes, and cabbage and bring to a boil, cover. Reduce heat to low and simmer for 20 minutes. Add beans and spices. Cover and simmer for an additional 20 minutes, stirring often. Add salt & pepper as needed for taste. When the potatoes are tender and the broth is a rich red color, the soup is done.
We served the soup with sliced oranges and Eva’s homemade Garden Angel Savory Scones which are hearty and crusty.
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Copyright 2016 Michael Simms
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I’ve been dreaming about cabbage.. purple. Oh this looks delicious! I could eat it everyday! You are the best vegan cook on earth
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Thanks, Jayne!
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Would you please share the link to the Garden Angel Savory Scones recipe?
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Hi Cheryl. I passed on your request to Eva, and she’s working on it. In the meantime, here’s a link to her recipe for summer country scones which are delicious:
https://voxpopulisphere.com/2016/03/16/the-vegan-kitchen-summer-country-scones/
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Hi Cheryl! Due to your request, Eva posted her Garden Angel Scone recipe. Here’s the link: https://voxpopulisphere.com/2017/04/08/the-vegan-kitchen-garden-angel-scones/
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Wow, those look delish and of course, guilt´free!
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