I had some leftover cabbage and wanted to use it somehow. Thinking back a looooooong time ago to when I worked in a restaurant chain, I used to make a simple Burger, Cabbage and Kidney Bean Soup. With that in mind, I came up with a vegetarian soup that is similar, but with a few added ingredients. It starts with simple aromatics and a roux and comes together very quickly. This soup can be made entirely ahead and served later or you can prep the vegetables in advance and store them in the fridge until you want to make the soup. Enjoy!
Cabbage, Corn and Bean Soup
2 T. Extra Virgin Olive Oil
1 c. Carrots, diced
1/2 c. Celery, diced (2 ribs)
1/3 c. Onion, diced
1-1/2 c. Cabbage, cut into 1”x1” squares
1 large clove Garlic (or 2 smaller), crushed
1 T. Chili Powder
2 T. All Purpose Flour
1 can Corn with liquid
1 can Kidney Beans with liquid
2 c. Vegetable Broth
¼ t. Crushed Red Pepper
Salt & Freshly Ground Black Pepper, to taste
2 T. Apple Cider Vinegar
1 teaspoon of Maggi seasoning or 1 Tablespoon of Soy Sauce
Heat a large pan over medium-high heat and add olive oil. Add raw vegetable, except cabbage, in two minute intervals, sautéing/stirring after each addition, starting with carrots, then celery and onion.
Add vinegar and Maggi seasoning or Soy Sauce, bring to a boil, reduce heat, cover and simmer for 30 minutes or more. Serve hot! Can be cooled, refrigerated and reheated for service the next day and it will be even better! Taste before serving to adjust seasoning. If the cabbage makes the soup too sweet, you can add more vinegar. Another option is the vinegar with the peppers in the bottle, if you like it a little spicier. or the hot sauce of your choice.
Note: This soup could be made non-vegetarian with the addition of some browned hamburger or leftover roasted chicken and you could substitute beef or chicken stock instead of vegetable stock.