It is so healthy and economical to throw all your vegetables into a soup and enjoy it all week long. If you have lots of vegetables, double the recipe and freeze part of the soup. This Green Bean Cabbage Soup is one of my family's favorite blended soups. Just saute vegetables, add boiling water and spices, simmer until the vegetables are soft, and blend.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 10-12 servings
Ingredients:
- 2 Tbsp. oil
- 1 large onions, chopped
- 4 cloves garlic, chopped
- 2 carrots, chopped
- 2 zucchini, chopped
- 1/2 cabbage, chopped
- 8 ounces (250 grams) frozen green beans
- 1 large sweet potato
- water, boiling
- 1 tsp. kosher salt
- 1 tsp. dried basil
- 2 Tbsp. onion soup mix (optional)
Preparation:
1. In a large soup pot, heat oil.
2. Add onions, garlic and carrots. Saute until the onion is translucent.
3. Add zucchini, cabbage, green beans and sweet potato. Saute for 7-10 minutes.
4. Add enough boiling water to cover the vegetables. Stir in spices.
5. Turn heat down to medium-low, cover pot, and simmer for 30 minutes, or until the vegetables are soft enough to mash.
6. Using an insertion blender, blend the soup until smooth.
7. Season with salt and pepper, according to taste.
2. Add onions, garlic and carrots. Saute until the onion is translucent.
3. Add zucchini, cabbage, green beans and sweet potato. Saute for 7-10 minutes.
4. Add enough boiling water to cover the vegetables. Stir in spices.
5. Turn heat down to medium-low, cover pot, and simmer for 30 minutes, or until the vegetables are soft enough to mash.
6. Using an insertion blender, blend the soup until smooth.
7. Season with salt and pepper, according to taste.