Vegan MoFo 2016 Day 30 - Vegan White Bean and Cabbage Soup

Vegan MoFo 2016 – Day 30 Vegan White Bean and Cabbage Stew   

Hey MoFo Friends!  Happy Day 30!  Wow, I did it.  I posted every day of Vegan MoFo!  The recipe I’m sharing today is one of the first sought out vegan recipes I ever made.  My nephew is vegan and has been for many years.  He lives on the west coast and I live on the east coast.  Five years ago (before I became mostly plant based) he came to visit with his family to my house.  My mom was also here and I was like “Mom, what should we plan for meals for him?”  My mom was like “oh don’t worry about it, his mom will bring him things.”  So my nephew was only 20 and they were staying in a hotel near by us.  My parents were staying here and it was a full house.  Any way he had limited options and I felt really bad.  So, I got on the internet and searched for something I could make.   I found this soup and it makes a big batch.  My nephew loved it and ate three bowls and everyone else loved it too.  Of course, I looked at several recipes and then came up with how I wanted it to taste. LOL

White Bean and Cabbage Soup

1 medium onion

2 Tablespoons olive oil

1 stalk of celery, chopped

2 carrots, peeled and chopped

2 medium potatoes, chopped

1/2 medium head of cabbage, chopped

1 teaspoon thyme

1 teaspoon sea salt

½ teaspoon pepper

6 cups of water (or enough to cover everything)

1 can of white beans (cannellini or navy) drained

Sauté the onions in the olive oil over medium heat for a few minutes.  Add the chopped celery, carrots and potatoes.  Continue cooking over medium heat a few more minutes.  Add the cabbage and stir.  Add the thyme, sea salt, pepper, water and white beans.   Cook over medium heat about 30 minutes until everything is soft.