CARROT, BEAN AND CABBAGE SOUP

Carrot, Bean and Cabbage Soup image

Provided by Anne Sainz

Categories Greens

Time 55m

Yield 12 cups, 8 serving(s)

Number Of Ingredients 11

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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 white 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

Steps:

Combine all ingredients in a large pot (at least 5 quarts).
Bring soup to a boil, stirring several times so bottom doesn't burn.
Reduce heat, cover the pan and simmer the soup until the vegetables are tender, about 20 minutes.
If desired, puree the soup with an immersion blender or in batches in a blender or food processor. Do not over blend.

Nutrition Facts : Calories 33.5, Fat 0.2, Sodium 31.7, Carbohydrate 7.6, Fiber 2.2, Sugar 3.6, Protein 1.3