Vegetarian White Bean Soup

Name: Vegetarian White Bean Soup
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 6 1-1/2 cups, 6 serving(s)
Ingredients: 1 cup uncooked navy beans; 2 tablespoons olive oil; 1 medium onion, chopped; 3 garlic cloves, minced; 3 medium potatoes, cut into 1/2-inch cubes; 2 large carrots, sliced; 1 stalk celery, chopped; 1 1/2 cups sliced cabbage; 1 tablespoon finely chopped fresh parsley; 2 teaspoons vegetable bouillon granules; 1 bay leaf; 6 -8 cups water

(5)

Recipe by liz timm

This soup is not only filling but healthy as well. Easy to make and very tasty.

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READY IN: 2hrs 20mins

SERVES: 6

YIELD: 6 1-1/2 cups

UNITS: US

INGREDIENTS

Nutrition

1

cup uncooked navy beans
2

tablespoons olive oil
1

medium onion, chopped
3

garlic cloves, minced
3

medium potatoes, cut into 1/2-inch cubes
2

large carrots, sliced
1

stalk celery, chopped
1 ¹⁄₂

cups sliced cabbage
1

tablespoon finely chopped fresh parsley
2

teaspoons vegetable bouillon granules
1

bay leaf
6 -8

cups water

DIRECTIONS

Soak beans for 20 minutes in enough lukewarm water to cover.
Heat oil in Dutch oven over medium heat until hot.
Add onion and garlic, cook and stir until tender.
Drain the beans and add them along with the potatoes, carrots, celery, cabbage, parsley, bouillon, bay leaf and 6 cups water to Dutch oven.
Mix well.
Bring to a boil.
Reduce heat; simmer 1-1 1/4 hours or until beans are tender; adding additional water if necessary.

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