Vegetable cream soup with dried beans and cabbage is a comforting recipe, full of flavors and textures, perfect for chilly days or moments when you need a healthy energy boost. This soup is not only delicious but also packed with nutrients, being an excellent source of vitamins and fiber. I invite you to discover step by step how to prepare this simple yet characterful recipe.
Total preparation time: 1 hour
Preparation time: 15 minutes
Cooking time: 45 minutes
Number of servings: 4-6
Necessary ingredients:
- 1 medium carrot
- 1 large onion
- 1 bell pepper (preferably red or yellow for extra sweetness)
- 3 medium potatoes
- 1 large tomato (optional, you can also use canned tomatoes)
- 1 medium zucchini
- 1-2 pieces of sweet cabbage (depending on preferences)
- 1 can of beans (preferably white, but you can also use brown)
- 2-3 good sausages for boiling (I recommend Portuguese sausages Morcela and Farinhera)
- Salt, pepper, and chili to taste
- Water
A bit of history:
Vegetable cream soup is a traditional dish that has evolved over time in various cultures, being an excellent way to use leftover vegetables and create a comforting meal. The combination of vegetables with beans brings a note of consistency and flavor, transforming an ordinary soup into a delicious and nutritious meal.
Step by step:
1. Preparing the ingredients: Start by washing all the vegetables. Peel the carrot, onion, potatoes, and zucchini, then chop them into cubes. Cut the bell pepper into strips, and the tomato can be diced. Cut the cabbage into larger pieces, but not too small, so it retains its texture.
2. Boiling the vegetables: In a large pot, add water (about 2 liters) and bring it to a boil. When the water starts to boil, add the carrot, onion, bell pepper, potatoes, zucchini, and tomato. Don’t forget to add salt, which will help enhance the flavor of the vegetables. Let the vegetables boil over medium heat for 20-25 minutes until they become soft.
3. Adding the cabbage and beans: Once the vegetables are boiled, add the canned beans (drained) and the whole sausages. This is the moment when you can use your favorite sausages, but know that the Portuguese ones add a special touch to the soup. Continue to boil everything for another 10 minutes.
4. Blending the soup: Remove the sausages from the pot and use a food processor or blender to puree the soup until it becomes a smooth cream. You can leave some larger pieces if you prefer a more rustic texture. After pureeing the soup, bring it back to a boil, adding the finely chopped cabbage. Let it boil for 5-7 minutes until the cabbage becomes soft.
5. Serving: While the soup is finishing, slice the sausages. Serve the cream soup in deep bowls, adding a few slices of sausage on top. You can sprinkle a little pepper or chili for extra flavor, and also some fresh parsley leaves for an attractive look.
Tips and useful advice:
- You can also add other vegetables, such as celery or cauliflower, to vary the soup's flavor.
- If you prefer a lighter soup, you can skip the pureeing and leave the vegetables whole.
- This soup pairs wonderfully with a slice of fresh bread or homemade croutons.
- You can keep the soup in the fridge, and the next day the flavor will be even more intense, as the flavors develop over time.
Nutritional benefits:
This vegetable cream soup is an excellent source of vitamins and minerals. The vegetables used, such as carrots and bell peppers, are rich in antioxidants, while the beans provide plant-based proteins and fiber, contributing to digestive health.
Frequently asked questions:
- Can I use frozen vegetables? Yes, frozen vegetables are a convenient option, but make sure to thaw them before adding them to the soup.
- How can I make the soup spicier? Add fresh chili peppers or chili flakes during cooking for a more intense flavor.
- Can I use other types of beans? Of course! Red or black beans can add a different note, but make sure to cook them well.
This vegetable cream soup with dried beans and cabbage is not only a simple recipe but also a culinary adventure that will warm you up and fill your heart with joy. Whether you serve it for lunch or dinner, each spoonful will be an explosion of flavors! Enjoy the cooking process and don’t hesitate to experiment with your favorite ingredients. Bon appétit!
Total preparation time: 1 hour
Preparation time: 15 minutes
Cooking time: 45 minutes
Number of servings: 4-6
Necessary ingredients:
- 1 medium carrot
- 1 large onion
- 1 bell pepper (preferably red or yellow for extra sweetness)
- 3 medium potatoes
- 1 large tomato (optional, you can also use canned tomatoes)
- 1 medium zucchini
- 1-2 pieces of sweet cabbage (depending on preferences)
- 1 can of beans (preferably white, but you can also use brown)
- 2-3 good sausages for boiling (I recommend Portuguese sausages Morcela and Farinhera)
- Salt, pepper, and chili to taste
- Water
A bit of history:
Vegetable cream soup is a traditional dish that has evolved over time in various cultures, being an excellent way to use leftover vegetables and create a comforting meal. The combination of vegetables with beans brings a note of consistency and flavor, transforming an ordinary soup into a delicious and nutritious meal.
Step by step:
1. Preparing the ingredients: Start by washing all the vegetables. Peel the carrot, onion, potatoes, and zucchini, then chop them into cubes. Cut the bell pepper into strips, and the tomato can be diced. Cut the cabbage into larger pieces, but not too small, so it retains its texture.
2. Boiling the vegetables: In a large pot, add water (about 2 liters) and bring it to a boil. When the water starts to boil, add the carrot, onion, bell pepper, potatoes, zucchini, and tomato. Don’t forget to add salt, which will help enhance the flavor of the vegetables. Let the vegetables boil over medium heat for 20-25 minutes until they become soft.
3. Adding the cabbage and beans: Once the vegetables are boiled, add the canned beans (drained) and the whole sausages. This is the moment when you can use your favorite sausages, but know that the Portuguese ones add a special touch to the soup. Continue to boil everything for another 10 minutes.
4. Blending the soup: Remove the sausages from the pot and use a food processor or blender to puree the soup until it becomes a smooth cream. You can leave some larger pieces if you prefer a more rustic texture. After pureeing the soup, bring it back to a boil, adding the finely chopped cabbage. Let it boil for 5-7 minutes until the cabbage becomes soft.
5. Serving: While the soup is finishing, slice the sausages. Serve the cream soup in deep bowls, adding a few slices of sausage on top. You can sprinkle a little pepper or chili for extra flavor, and also some fresh parsley leaves for an attractive look.
Tips and useful advice:
- You can also add other vegetables, such as celery or cauliflower, to vary the soup's flavor.
- If you prefer a lighter soup, you can skip the pureeing and leave the vegetables whole.
- This soup pairs wonderfully with a slice of fresh bread or homemade croutons.
- You can keep the soup in the fridge, and the next day the flavor will be even more intense, as the flavors develop over time.
Nutritional benefits:
This vegetable cream soup is an excellent source of vitamins and minerals. The vegetables used, such as carrots and bell peppers, are rich in antioxidants, while the beans provide plant-based proteins and fiber, contributing to digestive health.
Frequently asked questions:
- Can I use frozen vegetables? Yes, frozen vegetables are a convenient option, but make sure to thaw them before adding them to the soup.
- How can I make the soup spicier? Add fresh chili peppers or chili flakes during cooking for a more intense flavor.
- Can I use other types of beans? Of course! Red or black beans can add a different note, but make sure to cook them well.
This vegetable cream soup with dried beans and cabbage is not only a simple recipe but also a culinary adventure that will warm you up and fill your heart with joy. Whether you serve it for lunch or dinner, each spoonful will be an explosion of flavors! Enjoy the cooking process and don’t hesitate to experiment with your favorite ingredients. Bon appétit!
Ingredients
Vegetables: 1 carrot, 1 onion, bell pepper, 3 potatoes, 1 large tomato, zucchini, 1-2 pieces of sweet cabbage, dried beans (canned), good sausages for boiling, cabbage, 1 can of white beans, salt, pepper, chili.