Total Time
Prep 15 mins
Cook 40 mins

Recipe found in Vegetarian Passport by Linda Woolven

Ingredients Nutrition


  1. Add oil to soup pot and saute onion over low heat, stirring, until tender.
  2. Add vegetables, except the finely chopped green beans and cabbage, and saute for a few minutes, stirring continuously.
  3. Add salt to taste and water to cover.
  4. Bring to a boil, reduce heat and simmer, stirring and checking water level, for about 20 to 25 minutes.
  5. Puree soup and add the finely chopped green beans and the cabbage.
  6. Simmer another 5 to 10 minutes and serve hot.
Most Helpful

This is delicious soup. I'll admit to not doing the puree step as I didn't realize that it was meant to be a smooth soup until I reached that point in the directions. My favorite soups are broth and "chunks" and I knew that I wouldn't like it nearly as much if I put it in the blender. I had this for tonights dinner with some small crackers and really loved every spoonful.

Annacia September 01, 2011

Followed the recipe right on down, more than anything to get a feel for what this soup should be like & we were very satisfied with the flavor! I'd have liked a bit of chunky potato in it, but then it probably wouldn't have been authentic, but I can't fault it for that, though! Thanks for sharing the recipe! [Tagged & made in Please Review My Recipe]

Sydney Mike September 01, 2011