This white bean, cabbage, and andouille soup is one of my favorite soups. I am sure it will be a soup that I will be making numerous times this winter.
Well, it is winter again. It is a little hard for me to believe that we got through the summer so quickly. But one of the things I love most about the colder weather is that all the comfort foods are back.
Soup is one of my all-time favorite comfort food. I try to make at least one batch of soup a week. It is great for my lunch at my day job. I love how soup can warm me up along with filling me up.
I love adding beans to soups. Here are some of the health benefits of eating beans:
- Beans are a great source for protein.
- Beans are rich in an antioxidant called polyphenols.
- The healthy starches and fiber in beans can help with food cravings.
What type of beans should you use when making this white bean, cabbage, and andouille soup?
- Northern white beans
- Cannellini beans
- Navy beans
- Any of these will work fine in this soup. If you don’t want to use a white bean, black beans would work as well.
Looking for more soup recipes? Check out these recipes:
- 1 medium onion chopped
- 1 cup carrots sliced
- 3 medium potatoes cubed
- 2 stalks celery chopped
- 2 tablespoons olive oil
- 10 cups low sodium chicken broth
- 13.5 ounce andouille sausage
- 2- 15.5 ounce cans Northern beans drained and rinsed
- 1/2 medium head cabbage chopped
- 14.5 ounce can diced tomatoes
- 2 bay leaves
- 1/2 teaspoon celery salt
- salt and pepper to taste
In a Dutch oven heat the olive oil over medium heat. Add the onion, carrots, potatoes, and celery. Cook the vegetables until they begin to soften, making sure to stir occasionally for 10 to 12 minutes.
Once the vegetables have been cooked add the chicken broth, sausage, beans, cabbage, tomatoes, bay leaves celery salt, salt, and pepper.
Bring to a boil, turn the temperature down a bit and continue to cook for 20 to 30 minutes more or until the vegetables are tender.