Vegetarian Vegetable Bean Soup
Keep a batch of this delicious soup on hand for those cold evenings when you want something warm and comforting to eat. It also makes the perfect meal to bring to a sick friend.
INGREDIENTS | SERVES 8–10
- 4 cups vegetable broth
- 1 (14-ounce) can diced tomatoes
- 3 cloves garlic, diced
- 3 large carrots, peeled, sliced
- 2 stalks celery, sliced
- ½ head cabbage, shredded
- 1 medium yellow onion, chopped
- 3 medium leeks, whites only, sliced
- 6–8 small red potatoes, cubed
- Pinch of rosemary
- 1 (16-ounce) can white beans, drained
- Salt and pepper to taste
Freezing Day
Combine vegetable broth, tomatoes, garlic, carrots, celery, cabbage, onion, leeks, potatoes, and rosemary in a slow-cooker. Cook on low for 8 hours.
Add beans, salt, and pepper and cook for 30 minutes more. Freeze using freezer bags.
Reheating Instructions
Defrost soup in the refrigerator overnight and heat over medium heat for 15–20 minutes.
PER SERVING
Calories: 355 | Fat: 1g | Protein: 16g | Sodium: 275mg | Carbohydrates: 73g | Fiber: 17g
