A delicious, hearty soup. You can use any type of canned or dried beans in this recipe.
Prep time 10 min | Cook time 40 min | Servings 9
Ingredients
- 1.5 L (6 cups) no salt added vegetable broth
- 1 L (4 cups) chopped cabbage
- 750 mL (3 cups) carrots, diced
- 1 can (19 oz/540 mL) no salt added white kidney beans, drained and rinsed
- 1 can (28 oz/796 mL) no salt added diced tomatoes or diced tomatoes in puree (Pezzettoni)
- 2 mL (½ tsp) garlic powder
Directions
- Turn on stove to high heat. Put vegetable broth in a large pot and heat to boiling.
- Turn heat to medium. Add chopped cabbage and diced carrots. Cover and simmer until vegetables are tender, about 35 minutes.
- Stir in beans, tomatoes and garlic powder. Add pepper to taste. Cover and cook 5 minutes longer.
- Serve in bowls.