This healthy bean and cabbage 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 - vegan and gluten free!
To a large soup pot, add all ingredients except for the parsley. 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 squeeze the lemon into the soup, and taste for seasoning (add more salt if needed). Enjoy!
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