Packed with hearty vegetables, wholesome beans, and simple seasonings, this recipe is the kind of timeless dish that fills the kitchen with inviting aromas and brings people together around the table.
Instructions
- In a large pot, sauté the onion, garlic, celery, and carrots over medium heat until softened and fragrant (about 5–7 minutes).
- Add the halved baby potatoes and chopped cabbage to the pot, stirring to combine.
- Pour in the chicken broth and bring the mixture to a gentle boil.
- Stir in the Rotel tomatoes.
- Reduce heat to a simmer and cook for about 20–25 minutes, or until the potatoes are tender.
- Add the black beans and cannellini beans, stirring well.
- Continue simmering for another 10–15 minutes to allow flavors to meld.
- Season with salt and pepper to taste.
- Let the soup sit for a few minutes before serving warm.
Credit:
Recipe submitted as part of a diabetes-friendly recipe contest hosted in partnership with the Academy of Nutrition and Dietetics Diabetes Dietetic Practice Group.
