Vermont White Bean and Cabbage Soup

[Guest guest]

* Exported from MasterCook II *

 

Vermont White Bean And Cabbage Soup

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Sharon Sassaman Claessens Soup

The No Tofu Veg Cookbook

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 Tsp Olive Oil

1 Large Onion -- chopped

1 Large Garlic Clove -- minced

1/2 Tsp Ground Cumin

1 Cup Vegetable Broth

2/3 Cup Tomato Or 8 Vegetable Juice

2 Cups Chopped Cabbage

1 2/3 Cups (Or 15 Oz Can) Cooked White Beans -- drained

 

Heat the oil in a large, nonstick saucepan over medium high heat. Add

the onion and cook, stirring often, until the onion is translucent, about

3-4 minutes. Add the garlic and cumin and cook, stirring, 1 minute.

Add broth, juice, cabbage and beans and return to a boil. Reduce heat,

cover and simmer 15-20 minutes, or until the cabbage is tender.

 

 

- - - - - - - - - - - - - - - - - -