Soups 4.8

Cabbage, Barley and Bean Soup

Cabbage’s subtle sweetness is nicely contrasted with smoky paprika and a finishing dash of red wine vinegar in this well-balanced soup. Eat a cup or b...Cabbage’s subtle sweetness is nicely contrasted with smoky paprika and a finishing dash of red wine vinegar in this well-balanced soup. Eat a cup or bowl alongside a wrap or sandwich to add a filling dose of fibre to a meal. Or, enjoy it as a veg-forward starter. It’s warming enough to enjoy on a cold day but light and brothy enough to hit the spot as we step into spring. Read more Cabbage’s subtle sweetness is nicely contrasted with smoky paprika and a finishing dash of red wine vinegar in this well-balanced soup. Eat a cup or bowl alongside a wrap or sandwich to add a filling dose of fibre to a meal. Or, enjoy it as a veg-forward starter. It’s warming enough to enjoy on a cold day but light and brothy enough to hit the spot as we step into spring. Cabbage’s subtle sweetness is nicely contrasted with smoky paprika and a finishing dash of red wine vinegar in this well-balanced soup. Eat a cup or bowl alongside a wrap or sandwich to add a filling dose of fibre to a meal. Or, enjoy it as a veg-forward starter. It’s warming enough to enjoy on a cold day but light and brothy enough to hit the spot as we step into spring.

Overview Ingredients Method

Prep time

10 mins

Cook time

25 mins

FREEZER FRIENDLY

SHELF LIFE

3 days

Why is this healthy?

Diet

Vegan Pescatarian Vegetarian

Contains

Gluten View all Rosemary, Beans, Vinegar, Olive oil, Celery, Tomato, Legumes, Barley, Carrot, Paprika, Onion, Cabbage, Grains, Cannellini beans, Gluten, Garlic

Why is this healthy?

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NUTRITION PER SERVING (Read more)

Protein

187kcal

Calories

Total Fat

34g

Carbs

Sugars

11g

Fibre

Protein: 8g; Calories: 187kcal; Total Fat: 4g; Carbs: 34g; Sugars: 8g; Fibre: 11g; Calcium: 126mg (10%); Iron: 3mg (17%); Magnesium: 64mg (15%); Potassium: 653mg (14%); Sodium: 799mg (35%); Vitamin B1: 0mg (0%); Vitamin B12: 0mcg (0%); Vitamin D: 0mcg (0%); Vitamin E: 1.2mg (8%); Vitamin B9: 98mcg (25%); Vitamin A: 604mcg (67%); Vitamin C: 34mg (38%); Zinc: 1.2mg (11%); Vitamin K: 73mcg (61%); Copper: 0.3mg (33%); Vitamin B2: 0.2mg (15%); Vitamin B3: 1.7mg (11%); Vitamin B6: 0.4mg (24%); Phosphorus: 155mg (12%)

Why is this healthy?

Diet

Vegan Pescatarian Vegetarian

Contains

Gluten View all Rosemary, Beans, Vinegar, Olive oil, Celery, Tomato, Legumes, Barley, Carrot, Paprika, Onion, Cabbage, Grains, Cannellini beans, Gluten, Garlic

Ingredients

Serves 6

olive oil

white onion

finely diced

carrot

peeled and cut into half moons

celery

finely sliced

garlic cloves

minced

smoked paprika

rosemary (dried)

tomato puree

savoy cabbage

Swaps: kale

3cm cubed

cannellini beans (can)

Swaps: pinto beans (can), chickpeas (can), butter beans (can)

drained and rinsed

pearl barley

vegetable stock

red wine vinegar

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Method

Gather and prepare your ingredients.

Heat the oil in a large, heavy-bottomed saucepan over medium-high heat. Add the onion, carrots and celery with a sprinkle of salt and pepper. Cook, stirring often, for 5-6 minutes, until softened. Then add garlic, paprika, rosemary and tomato puree and cook for a further 1-2 minutes, until darkened and fragrant.

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Cabbage, Barley and Bean Soup

Ingredients

Method

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