Bean, Squash, and Cabbage Soup (WFPBNOGF)*

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Dinner Lunch Soups

Prep Time

Serves 9

Prep Notes

Cooking Time

30 minutes

Yields

9 Servings

Ingredients

1 cup chopped onion

1/2 cup chopped celery

2 cloves garlic, minced

1/2 cup water

1 cup chopped carrot

1 cup chopped winter squash

One 16-ounce can cannellini beans (white beans)

3 cups vegetable stock

One 2-inch strip lemon peel

1/4 teaspoon freshly ground pepper

1/8 teaspoon ground thyme

One 16-ounce can chopped tomatoes

4 cups shredded cabbage

1 teaspoon fresh lemon juice

1/2 cup chopped fresh basil

1 teaspoon 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 stock, 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.

Credit

The McDougall Program for Maximum Weight Loss

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