Carrot, Bean and Cabbage Soup

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READY IN: 55mins
Recipe by Anne Sainz

This was inspired by the "Carrot, Potato and Cabbage Soup" recipe on 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 and 1/8 teaspoon salt (optional).

Ingredients Nutrition


  1. Combine all ingredients in a large pot (at least 5 quarts).
  2. Bring soup to a boil, stirring several times so bottom doesn’t burn.
  3. Reduce heat, cover the pan and simmer the soup until the vegetables are tender, about 20 minutes.
  4. If desired, puree the soup with an immersion blender or in batches in a blender or food processor. Do not over blend.

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