Hearty, nourishing and so mouth-watering; White Bean Cabbage Potato Soup is a steamy one-pot recipe that will serve up cozy during the coldest months of the year. Vegetarian or Vegan, Gluten Free.
It’s freezing outside, so soup is pretty much on the regular around here. We escaped the snow deluge that much of the Pacific Northwest experienced yesterday. I was hoping we’d be in the mix.
No such luck.
With the new year off to a running start, I’ve spent time planning and setting goals and intentions for the year ahead. I’ve had some struggles in the past few years that I’d like to focus on for improvement. Serious improvement.
Not just setting a goal or saying I’m going to do it, sometimes I’m a complete failure at follow-through. But making these new goals a daily intention, which means scheduling time for it… getting specific and staying focused on priorities.
I’ve been struggling with a hypothyroid over the past 14 years, but it wasn’t until the past few years that it’s become more difficult to manage. I guess it doesn’t help that I’m getting older. Hypothyroid and aging tends to impact metabolism, and I’ve been feeling the affects with weight gain.
Additionally, because of hormonal changes (let me just blame it on that), I’ve not kept up with my workout/exercise routine due to decreased energy.
It’s a snowball effect. In order to maintain the weight that I feel my best at, I gotta move! When I’m not moving, i.e. feeling like a slug, coupled with a slow metabolism, I gain. Augh. Enjoying a few too many holiday cookies hasn’t helped either.
But, I’m in good hands. My naturopath and endocrinologist, who I just started seeing, are working with me to find solutions. My energy has already improved and I’m resolved to be a healthier me in 2017 by working out/exercising regularly like I used to. This not only supports a healthier physical me but also supports a more positive mindset.
Time to get out those Turbo Jam DVDs (!!).
Another part of my daily intention to support a positive mindset is meditation. I started meditating last year, first learning about meditation and mindfulness with the audio course, Practicing Mindfulness, and then also using Headspace, a meditation app. Have you tried it?
It’s difficult to not drive by the latest clear-cut on our island home or think about how our country’s leadership is shifting without sobbing. It’s so easy to get sucked into the things that are wrong in the world. But my ultimate goal is inner peace. To change the lens from which I see. Focusing on gratitude and working toward changes I want in the world will help foster that peace.
“There is only one way to happiness and that is to cease worrying about things which are beyond the power of our will.” ~Epictetus
Soup supports inner peace. The process of making, sharing and devouring it means I’m on the path of achieving zen. If only for a little while ;) .
Hey, I’ll take it! One step forward, right?
A few notes about the recipe:
- Butter or Olive Oil: I’ve tried both and prefer the richness butter adds to this soup. Use olive oil for dairy-free.
- The Cabbage: I’ve used savoy (pictured) and green. While I prefer green, either will work. Green tends to stand up more to the cooking time, producing a more texture-rich soup while the more tender savoy tends to cook down a bit more.
- The Broth: For a chunkier soup, hold out at least 2 C broth. Go for a high-quality prepared broth, or better yet, homemade. I like Better Than Bouillon.
- The Potatoes: The longer the soup cooks, the more the potatoes will cook down into the soup. If you prefer fork-tender potatoes, cook them for the shorter amount of time (as seen here.. I was impatient). Longer for a more creamy texture.
I’d love to hear a goal you’ve set for 2017 and/or your favorite winter soup recipe. Tell me below in the comments and drop a link to share the recipe!
I’m off to trade my stretchy pants for some workout shorts… as my Ma would say, I’m taking the proverbial bull by the horns!
White Bean Cabbage Potato Soup
Hearty, nourishing and simple ingredients. White Bean Cabbage Potato Soup is a steamy one pot recipe that will serve up cozy during the coldest months of the year. Vegan or Vegetarian, Gluten Free.
- 4 Tbs Olive Oil or Unsalted Butter* (see note)
- 5 C (436g) Leeks, sliced thin, about two large leeks
- 8 C (348g) Green or Savoy Cabbage, cut into bite size pieces or thinly sliced** (see note)
- 2 C (285g) Russet or Yellow Finn Potatoes, skins on, cut into small cubes, about one large potato
- 8 C (1.7kg) Vegetable Broth *** (see note)
- 4 Cloves of Garlic, minced
- 1/2 tsp Sea Salt + more to taste
- 2 C (425g) Cooked Cannellini Beans, drained and rinsed
- 4-5 Thyme Springs, tied
- Parmesan Cheese for garnish (optional)
In a large Dutch Oven or stock-pot, add the olive oil (or butter and melt) and heat until shimmering. Add the leeks and cook, stirring frequently on low until they're soft with a bit of golden color, about 10 minutes. Watch them close, as they can burn easily.
Add the cabbage to the leeks. Cook on low stirring occassionally to cook down, about 9-10 minutes (the pot will be very full!).
Add garlic, 1/2 tsp salt, broth, potatoes and thyme bundle. Bring to a simmer, then cook on low for about 20 minutes for a fork tender potato (this will vary depending on type of potato and size of cut, so test to taste), or 40 minutes to let the potatoes soften further (this time is flexible - cooking the potatoes longer will allow them to be more creamy and melt into the soup.)
Remove the thyme bundle and stir in the beans. Warm through, about five minutes. Taste to adjust salt and pepper seasoning as needed. Garnish with parmesan and fresh thyme leaves if desired.
Store in a lidded container in the refrigerator for up to three days. This soup is freezer friendly.
*Olive Oil or Butter: I prefer butter because it adds an added richness to this soup, but if dairy free, olive oil is delicious as well.
**Green or Savoy Cabbage (savory pictured): I like both equally, but the green cabbage is not quite as soft as the savoy and adds a bit more texture with the given cook times.
***For a chunkier soup, reduce the broth by 2 C and add more to your taste.
Recipe adapted from NYT.