Brothy Cabbage, Butterbean, Leek & Potato Soup
Brothy Cabbage, Butterbean, Leek & Potato Soup
Ingredients
- 1 large leek, trimmed, halved lengthwise, and sliced crosswise
- 1/2 medium green cabbage, cut into strips
- 1 clove garlic, peeled and crushed
- 2 tablespoons olive oil
- 2 medium potatoes, scrubbed and diced (skin on)
- 1 can canned butterbeans, drained
- 4 cups vegetable broth, or water, as needed
- 2 tablespoons fresh dill, chopped, to taste
- 1/2 teaspoon black pepper, to taste
- 1 teaspoon salt, to taste
- 1/2 teaspoon cumin seeds, (optional)
Instructions
- 1
Prepare the vegetables: Trim the root and dark green ends from the leek. Cut it in half lengthwise, then slice it crosswise into pieces. Cut the green cabbage into strips. Peel and crush the garlic clove. Scrub the potatoes clean and dice them, leaving the skin on.
⏱️ 10 min
- 2
Sauté the aromatics: Drizzle the olive oil into a large pot or Dutch oven over medium heat. Add the chopped leek and cabbage to the hot oil. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften. Add the crushed garlic and cumin seeds (if using) and cook for another minute until fragrant.
⏱️ 8 min
- 3
Add potatoes and liquid: Add the diced potatoes to the pot. Pour in the vegetable broth or water, ensuring the vegetables are covered. Bring the mixture to a simmer, then reduce the heat to medium-low, cover, and cook for 15-20 minutes, or until the potatoes are tender.
⏱️ 20 min
- 4
Incorporate butterbeans: Once the potatoes are tender, stir in the drained canned butterbeans and heat through for 2-3 minutes.
⏱️ 3 min
- 5
Season the soup: Stir in the fresh dill, black pepper, and salt to taste. Adjust seasonings as needed.
⏱️ 2 min
- 6
Serve: Ladle the hot soup into bowls and serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Brothy Cabbage, Butterbean, Leek & Potato Soup
- 1 large leek, trimmed, halved lengthwise, and sliced crosswise
- 1/2 medium green cabbage, cut into strips
- 1 clove garlic, peeled and crushed
- 2 tablespoons olive oil
- 2 medium potatoes, scrubbed and diced (skin on)
- 1 can canned butterbeans, drained
- 4 cups vegetable broth, or water, as needed
- 2 tablespoons fresh dill, chopped, to taste
- 1/2 teaspoon black pepper, to taste
- 1 teaspoon salt, to taste
- 1/2 teaspoon cumin seeds, (optional)
Instructions
- 1
Prepare the vegetables: Trim the root and dark green ends from the leek. Cut it in half lengthwise, then slice it crosswise into pieces. Cut the green cabbage into strips. Peel and crush the garlic clove. Scrub the potatoes clean and dice them, leaving the skin on.
⏱️ 10 min - 2
Sauté the aromatics: Drizzle the olive oil into a large pot or Dutch oven over medium heat. Add the chopped leek and cabbage to the hot oil. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften. Add the crushed garlic and cumin seeds (if using) and cook for another minute until fragrant.
⏱️ 8 min - 3
Add potatoes and liquid: Add the diced potatoes to the pot. Pour in the vegetable broth or water, ensuring the vegetables are covered. Bring the mixture to a simmer, then reduce the heat to medium-low, cover, and cook for 15-20 minutes, or until the potatoes are tender.
⏱️ 20 min - 4
Incorporate butterbeans: Once the potatoes are tender, stir in the drained canned butterbeans and heat through for 2-3 minutes.
⏱️ 3 min - 5
Season the soup: Stir in the fresh dill, black pepper, and salt to taste. Adjust seasonings as needed.
⏱️ 2 min - 6
Serve: Ladle the hot soup into bowls and serve immediately.
⏱️ 2 min