Savory Cabbage Soup
Makes 12 servings
This low-cal soup is a wonderful warm addition to any winter meal.
9 cups (2,250 ml) vegetable broth or water
2 cups (500 ml) potatoes or butternut squash, cubed
4 carrots, chopped
2 onions, chopped
3 stalks celery, chopped
6 cups (1.5 l) cabbage, shredded
2 bay leaves
3/4 cup fresh dill (or 3 Tbsp (45 ml) dried dill)
2 Tbsp (30 ml) lemon juice
2 tsp (10 ml) salt (or to taste)
1 ½ (375 ml) cups cooked white beans (or Great Northern, navy or other beans)
1 28 oz (795 ml) jar or can stewed tomatoes
- Bring water, potatoes (or squash), carrots, onions, celery, cabbage and bay leaf to a boil. Simmer about 45 minutes or until tender.
- Add lemon juice, salt, beans and stewed tomatoes. Stir and simmer for another 15 minutes before serving. Serve with a dolip of vegan sour cream, if desired.