I’m not sure soup gets any easier than this! Along with being super easy, this soup is also quick to make, plus it’s inexpensive. What more could you ask for?
While we were home in Michigan, my mom and sisters made this soup to feed a huge crowd. They used a few slow cookers to make theirs, but I decided to cook mine on the stovetop, which was obviously much, much quicker. My mom believes this soup should simmer away for hours so that it “tastes better”, but I wasn’t feeling that, so stovetop it was. I can assure you that my quick version tastes just as fabulous! :)
So let’s talk about why this Mixed Bean Cabbage Soup is so super easy. All you have to do is cube some potatoes, slice some carrots, and chop up a head of cabbage…toss all that goodness into a large pot and pour in some veggie broth. Let it simmer away for a little while to let the flavors mix, mingle, and develop.
Then add a variety of beans, along with some corn. Season with salt + pepper and voilà! That easy, friends. I actually went a little overboard and added 5 different kinds of beans—black beans, chickpeas, red kidney beans, cannellini beans, and pinto beans. Really though, toss in whatever kinds of beans you’d like. Nothing fancy, here. Just a lot of yumminess.
And most importantly, don’t forget the crusty bread! It’s an absolute must. When we had this soup back in Michigan, we used my mom’s homemade Sicilian bread to sop up the broth. Always a good idea!
Oooh, one more thing about the broth—it starts to thicken up a bit as the potatoes break down, making it super lush and creamy. Hello, yum!!
- 3-4 medium russet potatoes—cubed small (about 2 cups)
- 2-3 large carrots—peeled and cut into rounds (about 2 cups)
- 1 small green cabbage—chopped
- 2 (32 oz.) containers vegetable broth + more if you like a thinner soup
- 3 (15 oz.) cans beans (about 4½ cups)—drained and rinsed
- 2 cups frozen corn
- Salt + pepper, to taste (I used about 1 tsp. salt and ½ tsp. black pepper)
- Add the potatoes, carrots, cabbage, and broth to a large pot set over high heat. Once boiling, reduce the heat to medium and simmer for about 20 minutes.
- Add the beans, corn, salt, and pepper and stir to combine. Continue simmering for 10-15 minutes, or at least until the potatoes are fork-tender.
- Serve warm with crusty bread for soaking up all that yummy broth!