Cabbage And Bean Soup
From plousia 15 years ago
- 120 minutes to make
- Serves 20
A very yummy and hearty soup that could easily serve as a main course. Similar to Italian pasta fagioli.
Ingredients
- 1 large yellow onion shopping list
- 5 large garlic cloves shopping list
- 1 head white cabbage a.k.a. Chinese cabbage shopping list
- 3 carrots shopping list
- 2 796 ml/28 oz cans diced tomatoes shopping list
- 2 540 ml/19 oz cans beans (I used black beans & white kidney beans) shopping list
- 2 tablespoons vegetable bullion powder shopping list
- 1 bay leaf shopping list
- 1 tsp basil shopping list
- salt shopping list
- fresh-ground black pepper shopping list
- 1/2 teaspoon red pepper flakes shopping list
- olive oil shopping list
How to make it
- Chop onion and garlic.
- Cover bottom of large pot with thin layer of olive oil and heat over medium heat.
- Fry onion & garlic.
- Chop white cabbage finely and add to pot. Fry until cabbage is wilted and soft.
- Slice carrots and add to pot. Do not fry if you want carrots to remain crisp.
- Add tomatoes, vegetable boullion powder, and spices.
- Drain & rinse beans and add to pot.
- Fill one tomato can with water and add to pot.
- Bring to a boil, then reduce heat to low. Cover and simmer for an hour and a half or as long as desired, stirring often. Add more water if necessary.
- Serve with grated Parmesan or Romano cheese and hearty bread.
The Rating
Reviewed by 7 people-
What a fantastic Vegan recipe I love this.
Five forks and a big smile :)
trigger
in loved it
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Sounds Great! A Real Winner Here.
goblue434
in Anniston loved it
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Sounds very good, love soup. Making some Cream of Brocolli soup for supper tonight. I'll be giving your recipe a go, you have my 5
henrie
in Savannah loved it
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