A cozy, budget-friendly vegetable stew packed with tender cabbage, creamy beans, carrots, tomatoes, herbs, and a flavorful broth. It is naturally vegetarian, high in fiber, and easy to make in one pot.
Servings
6
Prep Time
15 minutes
Cook Time
40 minutes
Total Time
55 minutes
Ingredients
For the Stew
2 tablespoons olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
2 medium carrots, sliced
2 celery stalks, diced
½ teaspoon smoked paprika
1 teaspoon sweet paprika
1 teaspoon dried thyme
1 teaspoon dried oregano
½ teaspoon ground cumin
½ teaspoon black pepper
1 teaspoon salt, or to taste
½ teaspoon red pepper flakes, optional
1 small green cabbage, about 1½–2 lb, chopped
2 cans (15 oz each) cannellini, Great Northern, or kidney beans, drained and rinsed
1 can (14.5 oz) diced tomatoes
2 tablespoons tomato paste
6 cups vegetable broth
1 bay leaf
1 tablespoon fresh lemon juice
2 tablespoons fresh parsley, chopped
Optional
½ cup diced potatoes
½ cup frozen peas
1 tablespoon nutritional yeast
Grated Parmesan for serving
Crusty whole-grain bread for serving
Instructions
1. Sauté the Vegetables
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
Add the onion, carrots, and celery.
Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
Add the minced garlic and cook for another 30–45 seconds.
2. Add the Seasonings
Stir in:
Smoked paprika
Sweet paprika
Thyme
Oregano
Cumin
Black pepper
Salt
Red pepper flakes, if using
Cook for about 30 seconds.
This helps release the aroma of the spices.
3. Add Tomato Paste
Add the tomato paste.
Stir continuously for about 1 minute.
Allowing the tomato paste to cook slightly gives the stew a deeper, richer flavor.
4. Add Cabbage
Add the chopped cabbage a few handfuls at a time.
It may look like too much cabbage initially, but it will shrink considerably as it cooks.
Stir everything together.
5. Add Beans and Broth
Add:
Beans
Diced tomatoes
Vegetable broth
Bay leaf
Stir well.
Bring the stew to a gentle boil.
6. Simmer
Reduce heat to low.
Cover partially and simmer for 25–30 minutes.
Stir occasionally.
The cabbage should become tender while the beans absorb the flavors of the broth.
If you’re adding potatoes, add them with the beans and broth and cook until fork-tender.
7. Thicken the Stew
For a naturally thicker texture, scoop out about 1 cup of beans and vegetables, mash them with a fork, and return them to the pot.
Stir well and simmer for another 3–5 minutes.
8. Finish With Lemon
Remove the bay leaf.
Stir in fresh lemon juice.
Taste and adjust the salt, pepper, and seasonings.
The lemon juice is important because it brightens the hearty flavors.
9. Garnish and Serve
Ladle the hot stew into bowls.
Top with:
Fresh parsley
A drizzle of olive oil
Black pepper
Optional Parmesan
Red pepper flakes for heat
Serve immediately with whole-grain bread if desired.
Nutrition Information
Approximate per serving, based on 6 servings:
Calories: 300
Protein: 14 g
Carbohydrates: 47 g
Fat: 8 g
Saturated Fat: 1 g
Fiber: 14 g
Sugar: 10 g
Sodium: 650–750 mg
Nutrition varies depending on the beans, vegetable broth, and toppings used.
Why You’ll Love This Stew
High in plant-based protein
Excellent source of fiber
Naturally vegetarian
Easy one-pot meal
Affordable ingredients
Great for meal prep
Freezer-friendly
Naturally dairy-free if Parmesan is omitted
Can easily be made gluten-free
Recipe Tips
Make It Creamier
Mash more of the beans into the broth. You can also blend 1 cup of the stew and return it to the pot.
Make It Spicier
Add extra red pepper flakes, cayenne, or a chopped jalapeño.
Make It More Filling
Add diced potatoes, sweet potatoes, or cooked whole grains such as barley.
Add More Protein
Use extra beans or add lentils, chickpeas, or white beans.
For More Flavor
Use vegetable broth instead of water and don’t skip the tomato paste, smoked paprika, and lemon juice.
For a Rustic Texture
Cut the cabbage into larger chunks rather than finely shredding it.
Variations
Tuscan-Style Bean & Cabbage Stew
Use cannellini beans, rosemary, Italian seasoning, and a handful of chopped kale.
Spicy Bean & Cabbage Stew
Add jalapeño, red pepper flakes, smoked paprika, and a little cayenne.
Potato Bean & Cabbage Stew
Add 2 medium diced potatoes with the broth.
Mediterranean Version
Add oregano, lemon zest, parsley, chickpeas, and a drizzle of extra-virgin olive oil.
Vegan Version
The basic recipe is already vegan as long as you skip Parmesan.
Frequently Asked Questions
Q: What beans are best for this stew?
Cannellini and Great Northern beans are excellent because they become creamy while holding their shape. Kidney beans and chickpeas also work.
Q: Can I use canned beans?
Yes. Canned beans make this recipe quick and convenient. Drain and rinse them before adding.
Q: Can I use dried beans?
Yes, but cook them completely first before adding them to the stew.
Q: Can I use red cabbage?
Yes, although it will change the color of the stew and give it a slightly different flavor.
Q: Can I use green cabbage?
Yes. Green cabbage is the classic choice, but savoy cabbage also works beautifully.
Q: Can I add meat?
Yes. Cooked chicken, turkey sausage, ham, or smoked turkey can be added if you don’t want a vegetarian stew.
Q: How can I make it thicker?
Mash some of the beans, simmer uncovered, or blend a small portion of the stew.
Q: How can I make it thinner?
Add additional vegetable broth until you reach your preferred consistency.
Q: Can I make this in a slow cooker?
Yes. Sauté the onion, carrots, celery, and garlic first, then transfer everything except the lemon juice and parsley to the slow cooker. Cook on LOW for 6–7 hours or HIGH for 3–4 hours. Add lemon juice and parsley just before serving.
Q: How long does it last in the refrigerator?
Store in an airtight container for approximately 3–4 days.
Q: Can I freeze it?
Yes. Cool completely and freeze in airtight containers for up to 2–3 months for best quality.
Q: Is this stew good for weight loss?
It can fit well into a balanced weight-management diet because beans and cabbage provide substantial fiber and volume. Keep calorie-dense toppings and oil portions moderate.
Q: Is it diabetic-friendly?
It can be adapted for a lower-carbohydrate meal, but beans and carrots still contain carbohydrates. Use a reasonable portion and avoid adding potatoes or bread if you need to keep carbohydrates lower.
Q: Is it gluten-free?
Yes, the basic ingredients are naturally gluten-free. Check your vegetable broth and canned products to make sure they are certified or labeled gluten-free if necessary.