Instant Pot Cabbage and White Bean Soup
Simple, delicious cabbage soup with Great Northern Beans can be enjoyed as its own meal or as a first course.
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
Tips:
- 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.