Cooktop Cove: Vegetarian country cabbage soup
By Lindsay Mattison
Traditional country cabbage soup is filled with ground beef, which mingles perfectly with tomatoes and cabbage. Below, however, is a healthier, no-meat option that uses smoked paprika to transform a meat-filled recipe into a delicious vegetarian version. Just 1 teaspoon adds a savory smokiness to the meal, and adding Great Northern beans instead of beef is a great way to fill you up.
If you have a spiralizer, you can make quick work of shredding down the cabbage, but a food processor with a shredder attachment (or a knife and some good old elbow grease) works just as well.
Vegetarian country cabbage soup
Servings: 10
Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour
Ingredients
1/2 head green cabbage
1 tablespoon extra-virgin olive oil
1 large yellow onion, diced
2 stalks celery, diced
2 medium carrots, peeled and diced
4 cloves garlic, minced
1 bay leaf
1 teaspoon smoked paprika
1 teaspoon Italian seasoning
4 cups vegetable broth
1 (28-ounce) can stewed tomatoes
1 (15-ounce) can Great Northern beans, drained and rinsed
Salt and pepper, to taste
Directions
1. Using a spiralizer C blade or a food processor with a shredder attachment, shred the cabbage so it resembles noodles. Set aside.
2. In a large stockpot, heat the olive oil over medium heat.
3. Add the onion, celery and carrots, and cook until they are softened, about 10 minutes.
4. Add the garlic, bay leaf, smoked paprika and Italian seasoning, and cook until fragrant, about 1 minute.
5. Add the vegetable broth and stewed tomatoes, and cook until the vegetables are very tender, about 10 minutes.
6. Add the shredded cabbage and beans. Cook until the cabbage is tender-crisp, about 10 minutes.
Season the soup with salt and pepper to taste.
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