Ingredients
- 1/2 lb small red potatoes, cubed in largish pieces
- 3 large carrots, sliced or diced, however you wish to cut them
- 1 large yellow onion, minced
- 3 cloves (or toes) of garlic, minced or pressed
- 4 cans of vegetable or vegan 'beef' broth
- 3 cans of water (from one of the broth cans)
- 1 small head of cabbage, chopped
- 1 can of navy beans (undrained)
- 1 tablespoon herbs de provence (or thyme, basil, parsley & a bay leaf will work)
Directions
Sauté onion & garlic in olive oil till very soft.
Add broth, water, potatoes, carrots and spices.
Bring to a boil and simmer for about 30-45
minutes, until carrots and potatoes are tender.
Add the cabbage and the beans and simmer for an
additional 10-15 minutes. Remove bay leaf (if used)
before serving.
Really good with crusty french rolls. I think that
corn or squash added to this soup
would be just as good.
Serves: 6-8
Preparation time: 30 minutes