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Country Vegetable Soup

Categories: Vegetarian
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

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  1. 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.
  2. 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.
  3. Remove the bay leaves from the soup, and discard. Ladle the soup into individual serving bowls, and serve hot.

excerpted from:

Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright � 2000 by Sandra Woodruff.

To order this book go to www.penguin.com. Get a 15% discount with the coupon code FENPARENT.

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