Nearly Retro Cabbage Soup

Makes about 8 bowlfuls (about 2 1/2 quarts)

This girl is a rebel: both chunky and funky when compared to the classic. No fad diet or body shame here.

• 1/2 cup coconut oil

• 1 medium head green cabbage, quartered (core intact)

• Kosher salt and freshly ground black pepper

• 1 medium onion, chopped 2 celery stalks, sliced 1/2-inch-thick

• 4 garlic cloves, finely chopped

• 1 (1-inch) piece ginger, peeled and chopped

• 2 tablespoons tomato paste

• 2 medium carrots, peeled and cut into 1-inch pieces

• 8 ounces Brussels sprouts, halved (or quartered if large)

• 1 cup dried butter beans, soaked overnight

• 1 (14.5-ounce) can fire-roasted diced tomatoes in juice

• 1 tablespoon coconut aminos, plus more to taste

• 1 tablespoon lemon juice, plus more to taste

1) Heat oil in a large, heavy pot over high heat until very hot (it will smoke). Sear cabbage in batches until it’s a deep caramel color on both sides (about 10 minutes total). Transfer cabbage to a cutting board to cool 5 minutes; season generously with salt and pepper (about 1/2 teaspoon each salt and pepper). Reserve oil and pan.

2) While cabbage cools, reduce heat to medium-low and add onion, celery, garlic, and ginger to pot; season generously with salt (about 1 teaspoon). Cook, stirring often, until vegetables have softened (about 10 minutes). While vegetables cook, slice away core of cabbage and cut into 2-inch pieces. Stir tomato paste into pot with vegetables. Add carrots, Brussels sprouts, beans, tomatoes, reserved cabbage, and 6 cups (1 1/2 quarts) water; season generously with salt (about 2 teaspoons). Cover and bring to a boil.

3) Reduce heat to slowly simmer soup, covered and without stirring, until cabbage and beans are tender (about 1 hour). Stir in coconut aminos and lemon juice. Season soup with salt, coconut aminos, and lemon juice to taste.

Excerpted from Soup Club: 80 Cozy Recipes for Plant-Based Soups and Stews to Share by Caroline Wright (Andrews McMeel, November 2021).