Soup: Cabbage & Sweet Potato Vegetable Bean Soup

8 Dec

Some days are just perfect for soup…especially when you want to make something that will satisfy two days of work lunches. I threw this one together because I had leftover cabbage from the salad I made recently, but it actually turned out a lot better than I thought! My boyfriend complimented me two separate times and others were fascinated by the mystery of its appearance.

It’s tasty, easy, and extremely filling 🙂

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^^Pre-boiling^^

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^^post-boiling^^

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Recipe:

1. Boil as much cabbage as you want (I used about 3 cups chopped) in vegetable stock until the cabbage has reduced to whatever standard you desire.
2. Add about 1 teaspoon each of cumin, ground coriander seed, and basil along with salt and pepper to taste.
3. Add (one can each) great northern beans, kidney beans, and sweet potatoes (drained). [You can add any additional veggies that you desire.]
4. Simmer for about 10-20 minutes to let everything mesh together.

Simple as that! Yummmm

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