Winter Vegetable Soup

Serves: 8
Total Calories: 784


1 onion medium, coarsely chopped
4 cloves garlic minced
2 tablespoons vegetable oil or margarine
5 cups hot water
2 (10 1/2-ounce) cans chicken broth double-strength
1/2 cabbage small head, coarsely chopped (about 2 cups)
4 carrots medium, sliced (about 2 cups)
3 or 4 ribs celery sliced (about 2 cups)
2 potatoes medium, peeled and cubed (about 2 cups)
2 teaspoons basil dried leaves
1 teaspoon oregano dried or marjoram leaves
1 (15-ounce) can northern beans Great Northern, undrained
1 tablespoon parsley dried
Parmesan cheese Grated


In a 5- or 6-quart kettle or Dutch oven over medium heat, sauté onion and garlic in oil 3 minutes or until limp.

Stir in water, chicken broth, cabbage, carrots, celery, potatoes, basil, and oregano. Bring to a boil reduce heat to low, cover, and simmer 30 minutes or until vegetables are almost tender. Stir in beans and parsley. Cover and cook 5 minutes longer or until heated through.

Sprinkle Parmesan cheese over each serving.

Nutritional Facts:

Serves: 8
Total Calories: 784
Calories from Fat: 73

This Winter Vegetable Soup recipe is from the The Soup Collection Cookbook. Download this Cookbook today.

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Winter Vegetable Soup

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