Eosinophilic Esophagitis Friendly Vegan Cozy Cabbage Bean Soup
Total time55 min
Prep time15 min
Cook time40 min
4.6(29)
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Learn more →Ingredients
6 servings
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and sliced into ¼-inch rounds
- 3 stalks celery, sliced
- 4 cloves garlic, minced
- 1 ½ tsp smoked paprika
- 1 tsp dried thyme
- ½ tsp ground cumin
- ¼ tsp red pepper flakes
- 1 can (14.5 oz) diced tomatoes
- 2 cans (15 oz each) white beans, drained and rinsed
- 6 cups vegetable broth
- ½ medium head green cabbage, cored and chopped into 1-inch pieces (about 5 cups)
- 1 tbsp apple cider vinegar
- salt and pepper, to taste
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent, about 6–8 minutes.
- 2
Add the garlic, smoked paprika, dried thyme, cumin, and red pepper flakes and cook, stirring constantly, until fragrant, about 1 minute.
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