Recipe of the Month

Vegan Cabbage Soup

This delicious soup is high in vitamin C, vitamin A, potassium, protein, fiber, and calcium, but low in calories. It would make a fantastic addition to any healthy kitchen!

INGREDIENTS

  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 ribs celery, diced
  • 1 carrot, diced
  • 1 parsnip, diced
  • 10 oz pck frozen green beans
  • (2) 15oz cans fire roasted tomatoes
  • 1/2 head green cabbage, core removed, chopped
  • 4 cups low sodium vegetable broth
  • 2 cups water
  • 1/2 bunch fresh Italian parsley, chopped
  • 1 tsp oregano
  • 1/2 tsp thyme
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 Tbs balsamic vinegar

INSTRUCTIONS

  1. Soften diced onion and minced garlic in a large 6qt stock pot
  2. Add diced celery, carrot, parsnip, green beans, and both cans of tomatoes
  3. Simmer 10 minutes while cutting cabbage
  4. Add chopped cabbage, veg broth, water, parsley, and seasonings
  5. Stir well and bring to a boil
  6. Once the soup has come to a boil, reduce heat and cover
  7. Simmer 20-25 minutes
  8. Season with salt, pepper, and balsamic vinegar

*Recipe from Brand New Vegan


Contact

Marybeth Mitcham
Nutrition, Food Safety, and Healthy Living Educator
mem467@cornell.edu
518-623-3291 or 668-4881

Last updated December 3, 2018