Country Cabbage & Bean Soup
- Number of Servings: 4
Ingredients
1 Tbsp organic extra virgin olive oil1 yellow onion, finely chopped (about 155g)2 medium carrots, chopped (about 1.5 cups)1 stalk celery, sliced2 cups market pantry vegetable broth4 cups water1 can (15 oz) great northern beans, rinsed and drained1 can (15 oz) reduced sodium red kidney beans, rinsed and drained1 small head cabbage, shredded (about 470g)
1. Heat oil in a stockpot on medium heat. Cook onion, carrots and celery for 5 minutes, stirring occasionally.
2. Add broth, water, beans, and cabbage. Bring to boil, then lower heat to simmer, cover, and let cook for 35 to 40 minutes.
Serving Size: Makes 4 (2.5 cup) servings
2. Add broth, water, beans, and cabbage. Bring to boil, then lower heat to simmer, cover, and let cook for 35 to 40 minutes.
Serving Size: Makes 4 (2.5 cup) servings
Nutritional Info Amount Per Serving
- Calories: 296.3
- Total Fat: 4.0 g
- Cholesterol: 0.0 mg
- Sodium: 821.0 mg
- Total Carbs: 49.0 g
- Dietary Fiber: 18.1 g
- Protein: 15.0 g
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