Step 1

In a large pot, warm the olive oil over medium heat. Add the onion and cook for 5 minutes, until translucent.

Step 2

To the pot, add the carrot, garlic and spices (coriander, paprika, oregano) then stir to combine. Cook for an additional 5 minutes.

Step 3

Next add the cabbage to the pot. Pour in the tomatoes with their juices, tomato sauce and vegetable broth. Bring to a rapid boil then reduce to a simmer and cook for 15-20 minutes, until the cabbage is just tender.

Step 4

Add the drained beans and cook for 5 more minutes until heated through. Serve warm and enjoy! Leftovers can be stored in an airtight container for up to 4 days or you can freeze them for up to one month. Make sure it is cooled to room temperature prior to freezing.