This hearty cabbage and bean soup is loaded with fresh vegetables, cabbage, beans, and spices. A great high-fiber recipe if you're looking for a lighter meal option. Serve as a light lunch or dinner, with a salad or slice of thick rustic bread.
214-ounce cans beansdrained and rinsed, I used white beans
8cupsVegetable Stock
1teaspoonthyme
1/4teaspoongarlic salt
1/2cupfresh parsleychopped
1lemonjuiced
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Instructions
To a large soup pot, heat the olive oil over low heat. Add the chopped onion and garlic, and sauté for 6 to7 minutes, until vegetables begin to glisten.
To the pot, add the carrots, celery, cabbage, tomatoes, beans, vegetable stock, garlic salt, and thyme. Bring to a boil then reduce to a simmer and cook over low heat for about 45 minutes. The soup should be done when the cabbage and carrots are cooked all the way through.
Stir in fresh parsley and lemon juice, and taste for seasoning (add more salt if needed). Enjoy!