Vegetable Soup

Recipe Ingredients

1 cup	160g / 5.6oz	Dried white beans
		Water, as needed
1		Onion - chopped
1		Celery stalk - chopped
1		Carrot - chopped
		Nonstick cooking spray
2		Tomatoes - cored and diced
1/2		Cabbage head - thinly sliced (small)
2 teaspoons	10ml	Salt
2		Baking potatoes - peeled, diced
1/2 lb	227g / 8oz	Mushrooms - sliced
1/2 lb	227g / 8oz	Green beans - cut up
		Shredded basil - (optional)

Recipe Instructions

Bring white beans and water to cover to boil in saucepan, then reduce heat and simmer 10 minutes. Drain.

Saute onion, celery and carrot in soup pot sprayed with nonstick cooking spray, about 5 minutes. Add beans, tomatoes, 12 cups water, cabbage and salt. Simmer, covered, about 2 hours. Add potatoes and mushrooms during last 45 minutes of cooking.

Add green beans during last 15 minutes. Garnish with basil.

This recipe yields 12 servings.

Each serving: 101 calories; 412 mg sodium; 0 cholesterol; 0 fat; 20 grams carbohydrates; 6 grams protein; 1.99 grams fiber

Source:
The Los Angeles Times, 01-13-1999

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