Carrot, Bean And Cabbage Soup

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

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 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

Recipe

• 1 combine all ingredients in a large pot (at least 5 quarts).
• 2 bring soup to a boil, stirring several times so bottom doesn’t burn.
• 3 reduce heat, cover the pan and simmer the soup until the vegetables are tender, about 20 minutes.
• 4 if desired, puree the soup with an immersion blender or in batches in a blender or food processor. do not over blend.