Bean, Squash, and Cabbage Soup

Prep: 20 minutes Cook: 30 minutes


From The McDougall Program for Maximum Weight Loss.


  • 1 cup onion, chopped
  • 1/2 cup celery, chopped
  • 2 cloves garlic, minced
  • 1/2 cup water
  • 1 cup carrot, chopped
  • 1 cup winter squash, chopped
  • 16 ounce can cannellini beans
  • 3 cups vegetable broth
  • one 2-inch strip lemon peel
  • 1/4 tsp freshly ground pepper
  • 1/8 tsp ground thyme
  • 16 ounce can chopped tomatoes
  • 4 cups shredded cabbage
  • 1 tsp fresh lemon juice
  • 1/2 cup fresh basil, chopped
  • 1 tsp grated lemon peel


Place the onion, celery, and garlic in a large soup pot with the water. Cook and stir until the onion softens slightly. Add the carrot, squash, beans, vegetable broth, strip of lemon peel, pepper, and thyme. Bring to a boil, reduce the heat, cover, and cook over low heat about 20 minutes. Add the tomatoes, cabbage, and lemon juice. Cook until the cabbage is tender, about 5 minutes. Stir in the basil and grated lemon peel.