This hearty winter stew is full of German-style flavors that will warm your belly on a cold night. Bright yellow delicata squash melds with earthy cabbage, creamy white beans, and hearty potatoes to create a chunky and oh-so-satisfying stew. Coarse-grain mustard is stirred into the savory broth to pay homage to Germanic classics (think bratwurst flavors without the meat) while toasted caraway seeds add a subtle licorice zing to each bite. The pumpernickel croutons make this cabbage soup recipe absolutely drool-worthy, and you can use extras in a salad later in the week.
For more vegan cabbage recipes, check out these tasty ideas:
By Nancy Macklin, RDN ,
Ingredients
- 4 slices whole grain pumpernickel bread
- 1 1-lb. delicata squash
- ½ of a medium head green cabbage
- 1 medium sweet onion
- 4 tablespoons apple cider vinegar
- 4 cups low-sodium vegetable broth
- 1 ½ lb. tiny new potatoes, halved or quartered
- 1 15-oz. can no-salt-added white beans, rinsed and drained (1½ cups)
- 1 14.5-oz. can no-salt-added diced tomatoes (undrained)
- 1 tablespoon coarse-grain mustard
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 2 teaspoons caraway seeds
- Chopped fresh parsley
Instructions
- Preheat oven to 425°F. Cut bread into ½-inch cubes and spread on a baking sheet. Bake 10 to 12 minutes or until crisp. Set aside to cool.
- Meanwhile, line a shallow baking pan with parchment paper. Halve squash lengthwise. Scoop out seeds. Cut halves into ½-inch-thick slices, then cut slices into 1-inch pieces. Remove core from cabbage half and cut cabbage into ½-inch slices. Cut onion into ½-inch wedges. Arrange squash, cabbage, and onion in prepared pan. Sprinkle with 3 tablespoons of the vinegar. Roast 20 to 25 minutes or until almost tender and starting to brown. Cool slightly and chop cabbage and onion into bite-size pieces.
- In a 5- to 6-quart pot combine roasted vegetables, broth, potatoes, beans, and 1 cup water. Bring to boiling; reduce heat. Cover and simmer 15 minutes. Stir in tomatoes, the remaining 1 Tbsp. vinegar, and the mustard. Return to boiling; reduce heat. Cover and simmer 5 minutes more. Season with salt and pepper.
- Meanwhile, in a small dry skillet, toast caraway seeds over medium heat 2 to 3 minutes, shaking skillet occasionally
- Ladle soup into bowls. Top with pumpernickel croutons, toasted caraway seeds, and parsley.
Nutritional Information:
Per serving (2 cups), 236 calories, 51.5 g carbohydrates, 9.2 g protein, 1.3 g total fat, 330 mg sodium, 9.9 g fiber, 12.5 g sugar
Note: Nutritional information is provided as an estimate only.
Fantastic! Loved this soup! Easy to prepare and so delicious!
A lovely hearty, winter soup
Could you replace delicate squash with butternut squash?
Hi Chris,
Absolutely! Pretty much any type of winter squash would work here. Let us know how it goes!
You don’t mention the remaining 1 tbsp of apple cider vinegar.
There is 3tbsp in step 2 and 1 in step 3