Kale and Cabbage Soup

This kale and cabbage soup recipe with kidney beans, celery, and tomatoes is a hearty, satisfying soup that's perfect for chilly weather.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 199 Calories

Ingredients

• 1 tablespoon butter
• 1 onion, chopped
• 2 tablespoons olive oil
• 1 tablespoon dried minced onion
• 3 cloves garlic, minced
• salt and ground black pepper to taste
• 4 stalks celery, chopped
• 2 bay leaves
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 pinch red pepper flakes
• 1 teaspoon herbes de Provence
• 1 bunch kale, chopped
• 4 tomatoes, peeled and chopped
• 8 cups hot water
• 0.5 head green cabbage, shredded
• 0.5 cup beef base

Recipe Instructions

Step 1

Combine tomatoes, butter, dried minced onion, salt, and black pepper in a small saucepan over medium heat; cover and simmer for 10 minutes.

Step 2

Meanwhile, heat olive oil in a stockpot over medium heat. Add celery, onion, garlic, and bay leaves; cook and stir until onion is translucent, about 5 minutes. Add tomato mixture; cook and stir another 5 minutes.

Step 3

Remove and discard bay leaves; add water, green cabbage, beef base, herbes de Provence, and red pepper flakes. Partially cover the pot and simmer until cabbage is very tender, about 20 minutes.

Step 4

Stir in kidney beans and kale; partially cover the pot and continue cooking until heated through, about 15 minutes.