Cabbage and red bean soup

Cabbage and red bean soup. A vegetable soup for four, built on gently softened onion. Keep some texture rather than blending; adjust the final thickness with hot water.

This recipe has not been kitchen-tested.

Prep: 20 min · Cook: 45 min · Serves: 4

Ingredients

• 350 g — cabbage leaves
• 400 g — canned kidney beans, drained and rinsed
• 200 g — tomatoes
• 120 g — onion
• 25 ml — olive oil
• 1200 ml — water
• 4 g — salt

Method

1. Weigh all ingredients, wash produce and prepare clean equipment before starting. Keep raw meat and eggs separate from ready-to-eat food.
2. Wash produce. Cut firm vegetables into 1 cm pieces, shred cabbage and grate carrots or pumpkin for fillings. Chop herbs separately. Drain and rinse canned pulses; use already-cooked wheat, lentils, potatoes and beetroot where specified.
3. In a large pot soften the onion in oil for 5 minutes. Add firm vegetables, any dry rice, red lentils or bulgur, the spices, salt and water. Bring to a boil, then simmer partly covered for 25–35 minutes until tender, stirring occasionally. Add cooked pulses, cooked wheat, greens and dried fruit for the final 10 minutes. Add hot water if too thick.
4. Fold in the listed fresh herbs, chopped nuts and any dried fruit not already added. Taste before adding extra salt. Divide into four portions.
5. Serve promptly. Refrigerate leftovers in shallow covered containers at 4°C or below within 2 hours (1 hour above 32°C); use within 3 days. Reheat cooked leftovers to 74°C.

Allergen notes

• Check product labels and shared-equipment cross-contact; allergen information is not exhaustive.

Cook’s notes

• An untested editorial home adaptation, not a kitchen-tested formula. Cooking times are estimates: check tenderness and your grain package instructions; add hot water gradually when needed.