Cabbage Soup with Bacon, Potatoes and White Beans

Name: Cabbage Soup with Bacon, Potatoes and White Beans
Cuisine: European
Ingredients: 1 T. olive oil; 8 oz. Tofu diced; 2 onions, finely chopped; 12 oz. carrots, peeled and chopped; 1 t. dried thyme; 2 lg. (about 1 1/2 lb.) russet potatoes, peeled and cut into 1/2-3/4 inch dice; 15 oz. can of cannelini beans, drained and rinsed; 1/2 of a large head (or 1small head) of cabbage, coarsely chopped; 4 c. low-sodium vegetable broth; 4 c. water

1 step

Updated at: Thu, 21 Dec 2023 06:16:29 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per serving

Calories1184.6 kcal (59%)

Total Fat18.6 g (27%)

Carbs206.9 g (80%)

Sugars47.9 g (53%)

Protein55.2 g (110%)

Sodium936.8 mg (47%)

Fiber55.8 g (199%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 tolive oil

8 ozTofu

12 ozcarrots

1 tdried thyme

2 lgrusset potatoes

peeled and cut into 1/2-3/4 inch dice

15 ozcannelini beans

can, drained and rinsed

0.5 headcabbage

coarsely chopped

4 clow-sodium vegetable broth

4 cwater

Instructions

Step 1

Heat olive oil in a large soup pot or dutch oven. Add bacon and cook until crisp. Remove bacon to a paper towel lined plate. Leaving about 1 T. drippings in the pot, add onions, carrots and thyme and cook until onions are softened, about 5 minutes or so. Add remaining ingredients, bring to a simmer, then lower the heat and simmer about an hour, until vegetables are tender.