Carrot, Bean and Cabbage Soup
photo by Anne Sainz
- Ready In:
- 55mins
- Ingredients:
- 11
- Yields:
-
12 cups
- Serves:
- 8
ingredients
- 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
- 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.
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RECIPE SUBMITTED BY
Anne Sainz
United States
In 2011, I saw a PBS Special, 3 Steps to Incredible Health by Dr. Joel Fuhrman. It inspired me to change to a Nutritarian cooking style, which focuses on the nutrient density of the foods you eat.
Since that time, I have been collecting recipes. I have found a few recipes ready to go but most of them were either too complicated for everyday use or needed some changes to fit with this eating style.