Bean, Squash, and Cabbage Soup
From The McDougall Program for Maximum Weight Loss.
Serves: 9
Prep Time: 20 min
Cook Time: 30 min
Ingredients
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
Directions
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.
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