janet @ the taste space

Rustic White Bean Soup with Cabbage

In Mains (Vegetarian), Soups on February 4, 2016 at 7:08 AM

Rustic White Bean Soup with Cabbage

If I do any editing of my photos for the blog, it is usually to remove dust and scratches from my table. However, because I have deemed this a “rustic” soup, perhaps the scratches are apropos. Or, I simply became overwhelmed by the sheer number of scratches that appeared with this photo.

Rustic White Bean Soup with Cabbage

Alas, at first glance, this might seem like a white bean soup… but hidden inside is indeed…. CABBAGE! And mushrooms.. and some barley… with some Madeira, thyme and smoked paprika spiked with a touch of orange juice at the end. The flavours worked well and would be perfect to warm up with over a winter day. Even if it was positively spring-like yesterday, this soup was still delicious.

Rustic White Bean Soup with Cabbage

I am sharing this with No Croutons RequiredMLLA #92, conceptualized by Susan and hosted by LisaHelen’s Extra Veg, and this month’s Credit Crunch Munch.

Rustic White Bean Soup with Cabbage
Adapted from Love Soup via Fat Free Vegan

1/4 cup pot barley
1 cup dry flageolet beans (or white bean of choice)
4 cups vegetable broth
1 tbsp oil of choice
1 large onion, diced
6 ounces sliced mushrooms
3 cloves garlic, minced
freshly ground black pepper, to taste
salt to taste
1 tsp dried thyme
2 tbsp Madeira (or dry sherry, or more vegetable broth)
12 ounces chopped cabbage
1 teaspoon smoked paprika
4 cups water
1 tablespoon fresh orange juice (I obtained it from a small clementine)

1. Cook your white beans and barley in the vegetable broth. I did this together in a pressure cooker (start at 18 minutes at high pressure and do a quick release). Otherwise use a regular soup pot, and simmer for 45 minutes.

2. Meanwhile, in a large soup pot, heat oil over medium heat. Add the onion, sprinkle with salt and saute until it softens and begins to brown. Stir in the garlic and mushrooms, reduce heat to low, cover and cook until the mushrooms soften, 5-6 minutes. Stir in the thyme and Madeira and stir until the alcohol cooks off.

3. Once the beans and barley are cooked, add them, along with the extra broth, to the mushrooms along with the cabbage and paprika. Stir in the water. Raise high until boiling, then cover and reduce heat to a simmer and cook for an additional 30 minutes, until the cabbage is tender. Feel free to add more water if needed.

4. Remove from heat and stir in the orange juice and season with salt and pepper, to taste. Serves well with a sliced of toasted bread.

Serves 4-6.

  1. Your bean soup looks delicious, I love the idea of adding Madeira & mushrooms. Thanks for sharing:)

  2. I am on such a soup kick as of late! This looks perfect for the cold winter months!

  3. We’ve been eating more beans as we try to reduce our meat consumption – I’ll be adding this to our menu!

  4. Loving the flavours here, would love to try this soup. Thanks for a great #CreditCrunchMunch entry:-)

  5. Love all the sunny flavours you’ve incorporated into this soup… almost makes me wish it was just a little colder outside so that I could really enjoy a bowl, though I’ll happily enjoy a good hearty soup in just about any kind of weather! 🙂
    PS: I feel your pain with the scratches. The bane of my existence as a food photographer is cat hair… it gets into everything. Grrrr.

  6. This looks like my kind of soup. Hearty and delicious. I love the madeira in it!

  7. I think white beans are my favorite of the moment — they are so creamy and satisfying. You’ve got all the right flavors in there, and with the surprise of orange, this soup looks really special!

  8. This soup looks so good, a real bowl of comfort food. Popping over from #ExtraVeg x

  9. That is such a delicious soup, and healthy one too… Thank you for linking it to MLLA 92… 🙂

  10. Thanks for entering your recipe into No Croutons Required. The roundup is now live.

  11. […] Rustic White Bean Cabbage Soup by “The Taste Space” […]

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