Prep 25 mins
Cook 30 mins
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
- 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.