Lots of people seem to ask about Cabbage Soup. Maybe it’s because they’ve heard of some fad diet that emphasizes consuming nothing but the stuff or maybe because it’s just good. There are also endless ways to prepare a soup that features cabbage as the hero while bringing in other flavorful and often healthy ingredients. In fact we’ve already posted one this year: Instant Pot Cabbage and Vegetable Detox Soup. Well, today we bring another one into the mix. Same equipment (Instant Pot), different and shorter ingredient list, and truly a soup of its own. Instant Pot Cabbage and White Bean soup is definitely a keeper and the addition of Great Northern Beans (can use other white beans if preferred) adds a special touch in flavor and texture.
While there are diets based on cabbage soups we aren’t doctors. Our recipes are based on flavor. If one happens to be low calorie then cheers to you for the bonus. No need for any lengthy explanation or monologue here. Let’s get it. You’ll be eating in no time.
Preparation: Instant Pot Cabbage and White Bean Soup
Prep the ingredients out front for best results. It shouldn’t take long.
Turn the instant pot to saute mode and heat the oil. Saute the onions and carrots for 4 – 5 minutes, stirring occasionally. As vegetables begin to soften, stir in the garlic and saute for another 1 – 2 minutes being careful not to burn the garlic.
Add the diced tomatoes along with the liquid in the can. Pour in the beef stock, white beans, cabbage, rosemary, thyme, salt and pepper.
Set to the bean function if using dried beans to ensure they come out tender (about 20 minutes on high pressure). Natural release for 20 minutes.
Ladle in to bowls and top with fresh parsley. So simple, so good… and it was all you!
If you enjoyed that we have so many other soups on the blog for you to try. Click here for more!
Equipment: Instant Pot Cabbage and White Bean Soup
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You can certainly read about our affinity for the Instant Pot here. It really is a time saver for all kinds of meals. We definitely love it for soups, especially on a weeknight. The one we use is below. There are certainly many other models to choose from but this is a good place to start. Well worth it in our opinion (affiliate link below)!
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Instant Pot Cabbage and White Bean Soup
Equipment
- Instant Pot or other pressure cooker
Ingredients
- 2 tbsp. Extra Virgin Olive Oil
- 1 Sweet or Yellow Onion, diced Small to medium. If a large onion use ½.
- 2 Carrots, sliced into coins We used baby rainbow carrots (about 2 dozen)
- 2 cloves Garlic, diced
- 1 can Fire Roasted Diced Tomatoes, undrained 14.5 oz.
- 8 cups Beef Broth or Stock We used water combined with Better than Bouillon. Use enough to at least just cover the ingredients.
- 1½ cups White Beans We used dried Great Northern Beans. See recipe notes if using canned.
- 1 head Cabbage, chunked Small. If large, use ½ to ⅔
- 1 sprig Fresh Rosemary, torn and stem removed
- 3 sprigs Fresh Thyme, stems removed
- Salt and Pepper, to taste
- Fresh Parsley, for garnish
Instructions
- Turn the instant pot to saute mode and heat the oil. Saute the onions and carrots for 4 – 5 minutes, stirring occasionally. As vegetables begin to soften, stir in the garlic and saute for another 1 – 2 minutes being careful not to burn the garlic.
- Add the diced tomatoes along with the liquid in the can. Pour in the beef stock, white beans, cabbage, rosemary, thyme, salt and pepper. Set to the bean function if using dried beans to ensure they come out tender (about 20 minutes on high pressure). Natural release for 20 minutes. Ladle in to bowls and top with fresh parsley.
Notes
- Consider also adding celery and a tablespoon or two of tomato paste for even greater depth of flavor.
- If using canned beans use the soup function on the Instant Pot (10 minutes of high pressure) rather than the bean function.
- Broth volume may vary depending on the size and amount of cabbage, onion, and carrots in the pot.
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