Red Cabbage Soup

This easy Red Cabbage Soup is hearty, delicious and packed with all sorts of nutritious vegetables. It's great for a weeknight dinner (ready in about 45 minutes) and it's a great way to use up the head of cabbage in your fridge!

Quick and easy

Lots of vegetables

Great way to use up cabbage

Why you'll love this recipe:

What you will need: 

Add oil to a large pot over medium heat. Add in onions and garlic and sauté for 5 minutes, stirring occasionally.


Add in cabbage, potatoes, carrots, celery, dijon mustard, 1 teaspoon of salt and pepper. Stir well and cook for 5-7 minutes, until the vegetables start to soften.


Add the remaining vegetable broth to the pot with the apple cider vinegar. Increase heat to high and bring the soup to a boil. Reduce heat to low, cover and simmer for 20 minutes.


In a small bowl, whisk together the ¼ cup of vegetable broth with the flour until smooth. Add to the soup and stir well.


Add the navy beans and dill and cook for an additional 10-15 minutes, until the soup is slightly thickened. Serve warm.


Tips and tricks:

Add a protein

Easy to make gluten free

Stores well in the fridge & freezer 

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