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  • Prep-time: / Ready In:
  • Makes 12 cups

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:

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

  1. 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.
  2. 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.
  3. 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 tablespoon of the mustard. Return to boiling; reduce heat. Cover and simmer 5 minutes more. Season with salt and pepper.
  4. Meanwhile, in a small dry skillet, toast caraway seeds over medium heat 2 to 3 minutes, shaking skillet occasionally
  5. Ladle soup into bowls. Top with pumpernickel croutons, toasted caraway seeds, and parsley.
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Christine Thomas3 weeks ago
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You don’t mention the remaining 1 tbsp of apple cider vinegar.

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about the author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.

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