Name: Cabbage Soup Bean Cozy Budget $10 Feed Family 4
Cook time: 50 min
Total time: 50 min
Ingredients: 1/2 medium head of green cabbage, shredded (about 4-5 cups); 2 cans (15 oz each) of Cannellini beans or Great Northern beans, drained and rinsed; 1 large yellow onion, diced; 2 medium carrots, sliced into rounds; 3 cloves garlic, minced; 1 can (14.5 oz) diced tomatoes (do not drain); 6 cups vegetable or chicken broth (bouillon cubes work great for budget); 1 teaspoon dried oregano; 1/2 teaspoon dried thyme; 2 tablespoons olive oil or vegetable oil; Salt and black pepper to taste; Optional: A splash of apple cider vinegar or lemon juice for brightness

Ingredients

Scale

1/2 medium head of green cabbage, shredded (about 4–5 cups)
2 cans (15 oz each) of Cannellini beans or Great Northern beans, drained and rinsed
1 large yellow onion, diced
2 medium carrots, sliced into rounds
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes (do not drain)
6 cups vegetable or chicken broth (bouillon cubes work great for budget)
1 teaspoon dried oregano
1/2 teaspoon dried thyme
2 tablespoons olive oil or vegetable oil
Salt and black pepper to taste
Optional: A splash of apple cider vinegar or lemon juice for brightness

Instructions

Step 1: Preparation and Chopping. Start by preparing all your vegetables to ensure the cooking process goes smoothly. Peel and dice the onion into small pieces. Slice your carrots into thin rounds. Remove the outer leaves of the cabbage, cut it in half, and slice one half into thin ribbons or bite-sized shreds. Mince your garlic finely. Open your cans of beans, pour them into a colander, and rinse them under cold water to remove excess sodium and starch.
Step 2: Sauté the Aromatics. Place a large stockpot or Dutch oven over medium heat and add the oil. Once the oil is shimmering, add the diced onions and sliced carrots. Sauté them for about 5 to 7 minutes until the onions become translucent and the carrots begin to soften. Stir in the minced garlic and cook for just one minute more until it smells fragrant. Be careful not to burn the garlic, as it can turn bitter.
Step 3: Simmer the Soup. Add the shredded cabbage to the pot and stir it with the onions and carrots for about 2 minutes until it starts to wilt slightly. Pour in the diced tomatoes (with their juice) and the vegetable broth. Stir in the dried oregano and thyme. Bring the liquid to a gentle boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for 20 minutes. This allows the cabbage to become tender and the flavors to develop.
Step 4: Add Beans and Final Seasoning. Once the cabbage is tender, stir in the rinsed beans. Let the soup simmer for another 5 to 10 minutes so the beans can heat through and absorb the savory broth. Taste the soup and add salt and black pepper according to your preference. If you want a little extra “zing,” stir in a teaspoon of apple cider vinegar or lemon juice right before serving. This acidity cuts through the richness and brightens the whole dish.
Step 5: Plating. Ladle the hot soup into deep bowls. If you have a few cents left in your budget, serve it with a slice of toasted crusty bread or a sprinkle of Parmesan cheese. The cabbage should be soft but not mushy, and the broth should be deeply flavored. Serve immediately while hot.

Cook Time: 50 minutes