Bean, Squash, and Cabbage Soup

Name: Bean, Squash, and Cabbage Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 9
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

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.

Print Recipe

Learn why the nutrition behind our recipes is so important with the 12-Day McDougall Program. Do you have questions about whether a change in diet can help your ailment? Learn more about our consultations.

Recommended Recipes

Bean, Squash, and Cabbage Soup

Ingredients

Directions

Recommended Recipes

Festive Pumpkin Stew

Vegetable Sweet Potato Chowder

Lemon Rice Soup