Cabbage and White Bean Soup


Serves 4-6


1 tablespoon vegetable oil

1 large onion, chopped

2 garlic cloves, minced
2 carrots, peeled and chopped
2 celery stalks, chopped
1/2 teaspoon caraway seeds, optional

1 tablespoon dried parsley

1 tablespoon dark brown sugar 
2 cups cabbage, chopped (about 1/4 medium-size cabbage)
3 cups chicken or vegetable broth
1 (15 ounce) can diced tomatoes
1 (15 ounce) can white beans, rinsed and drained
1 tablespoon apple cider vinegar


1) In a large soup pot, heat oil and cook the onion until translucent.  Add garlic and cook until fragrant. 

2) Add the carrots and celery and cook another 3 minutes. Add the caraway, if using, and cook another minute. 

3) Stir in parsley, brown sugar, cabbage, and broth and cook for 5 minutes. Stir in tomatoes, cover and simmer for at least 30 minutes. 

4) Add beans and vinegar, simmer 5 minutes or until beans are heated through. Serve immediately or let rest for a day to allow flavors to meld.  Enjoy!