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Potato, Cabbage & Bean Soup

Potato, Cabbage & Bean Soup



  • 1/4 cup water or 2 tablespoons olive or grapeseed oil (for sauteing)
  • 2  (use white & pale green parts), sliced and rinsed
  • 2 carrots, diced
  • 2 stalks celery (some leaves ok), diced
  • 2 – 3 cloves garlic, minced
  • 1 tablespoon herbs de Provence OR 1 teaspoon each thyme, rosemary, oregano
  • 1 can (15 oz) diced tomatoes (I used fired roasted)
  • 5 – 6 cups low-sodium vegetable broth or chicken broth or water
  • 3 medium (1 lb.) gold or red potatoes , diced
  • 1/2 head large cabbage (about 4 cups), sliced (savoy or green)
  • 3 cups cooked white beans or 2 cans (15 oz), drained and rinsed (use cannellini, great northern or navy)
  • salt & fresh cracked pepper, to taste
  • 1/4 cup chopped parsley, to garnish or green onion to garnish


Washing Leeks: Slice off the root end and the dark green parts. Slice in half lengthwise. Run under cold running water, opening up the layers as you rinse to remove and dirt between the leaf sheaths. Lay on flat surface and cut into thin slices horizontally (widthwise).


Saute: In a large dutch oven or stock pot, heat water/oil over medium to medium-high heat, add leeks, carrots and celery, saute for 5 minutes. Smells delicious already! Add garlic and spices, saute for 1 minute more or until fragrant.


Add remaining ingredients: Add tomatoes, potatoes, cabbage, beans, and veg broth.

Simmer: Bring to a boil, cover, reduce heat to low, and simmer for 20 – 30 minutes, or until potatoes and cabbage are tender. Taste for seasoning adding salt & pepper as needed

Sweet Potato, Collard and Black-Eyed Pea Soup

Sweet Potato, Collard and Black-Eyed Pea Soup
5-6 Servings | Prep Time 15 min | Cook time 40 minutes |
  • 12 cups low sodium vegetable broth
  • 1 tablespoon extra-virgin olive oil
  • 1 large onion, cut into 1/4-inch diced
  • 1 1/2 pound (3 medium) sweet potato, cubed in bite size pieces
  • 1 rib celery, cut into 1/4-inch slices
  • 1 large carrot, scrubbed, trimmed and cut into 1/4-inch coins
  • 3 cloves garlic, finely chopped
  • Leaves from 5 sprigs fresh thyme
  • 1 tablespoon dried thyme
  • 1/4 teaspoon crushed red pepper flakes, or more as needed
  • 14 1/2 ounces canned, no-salt-added diced tomatoes, and their juices
  • 2 bunches collard greens, stemmed and torn into bite-size pieces (about 8 cups; may substitute kale or mustard greens)
  • 30 ounces canned, no-salt-added black-eyed peas, rinsed and drained
  • 1/2 teaspoon fine sea salt, or more as needed


Heat the oil in a stockpot over medium heat. Stir in the onion, celery and carrot to coat; cook, stirring frequently, until the vegetables just begin to soften, 5 minutes. Stir in the garlic, fresh and dried thyme, and crushed red pepper flakes, then pour in the broth, along with the tomatoes and their juices and cubed sweet potatoes. Increase the heat to medium-high; once the mixture comes to a boil, stir in the collard greens. Reduce the heat to medium or medium-low so the liquid is barely bubbling around the edges. Cover and cook until the greens are tender and sweet potatoes are soft, 40 to 45 minutes.

 Add the black-eyed peas; cover and cook for 10 to 15 minutes, so the flavors meld.

Season with the salt, taste and adjust with more salt or crushed red pepper flakes as needed. Serve hot.

Low sodium or no-salt added canned lentils or chickpeas as well as canned kidney, navy, pinto or black beans can be substituted for black eyed peas.

 Adjust cooking time if using dried lentils.