Country Vegetable Soup
Type: Soups and Stews
This "country" version of vegetable soup features cabbage, kidney beans, and tomatoes.
Serves: 8 servings
- 3 cups water, unsalted vegetable broth, or unsalted beef broth
- 2 stalks celery, thinly sliced (include the leaves)
- 1 cup diced unpeeled potato (about 1 medium)
- 1 cup chopped yellow onion
- 1 medium-large carrot, peeled, halved lengthwise, and sliced
- 1 tablespoon instant vegetable or beef bouillon granules
- 1 1/2 teaspoons dried thyme
- 1/4 teaspoon ground black pepper
- 2 bay leaves
- 1 can (14 1/2 ounces) tomatoes, crushed
- 1 can (15 ounces) red kidney beans, drained
- 1 1/2 cups coarsely chopped cabbage
- 1 cup fresh or frozen (unthawed) whole kernel corn
- Place the water or broth, celery, potato, onion, carrot, bouillon granules, thyme, pepper, and bay leaves in a 4-quart pot, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer, stirring occasionally, for 15 minutes, or until the vegetables are tender.
- Add all of the remaining ingredients to the pot, and increase the heat to return the mixture to a boil. Reduce the heat to low, cover, and simmer, stirring occasionally, for 15 additional minutes, or until the cabbage is tender and the flavors are well blended.
- Remove the bay leaves from the soup, and discard. Ladle the soup into individual serving bowls, and serve hot.
Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright © 2000 by Sandra Woodruff.
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