Recipe by Anne Sainz
This was inspired by the "Carrot, Potato and Cabbage Soup" recipe on AllRecipes.com. I've made some substitutions and additions so it is more in keeping with a Nutritarian eating style.....For each can of low sodium broth, I substitute 2 cups water, 1 tablespoon VegiZest (from drfuhrman.com) and 1/8 teaspoon salt (optional).
- 4 large carrots, sliced and rough chopped
- 1 large onion, chopped
- 3 garlic cloves, minced (can slice if you will puree soup later)
- 4 mushrooms, sliced
- 1⁄4 head cabbage, thinly sliced, then strips cut in 2 inch pieces (1/2 head if small)
- 1 (15 ounce) can reduced-sodium navy beans, drained and rinsed (or other low-sodium white beans)
- 3 (15 ounce) cans low sodium vegetable broth
- 1⁄4 teaspoon dried thyme
- 1⁄4 teaspoon dried basil
- 1 teaspoon dried parsley
- 1⁄8 teaspoon fresh ground pepper
Directions See How It's Made
- Combine all ingredients in a large pot (at least 5 quarts).
- Bring soup to a boil, stirring several times so bottom doesn’t burn.
- Reduce heat, cover the pan and simmer the soup until the vegetables are tender, about 20 minutes.
- If desired, puree the soup with an immersion blender or in batches in a blender or food processor. Do not over blend.