Winter Fresh Vegetable Soup

Stumbled upon this vegetable soup when I was trying to figure out what to do with Cabbage. I Love it so much I made it twice alreay within a week.

Here is the recipe. I made my own fresh vegetable broth and added one Star Anise and a couple of bay leaves in the beginning. But you can modify it to your liking as you please....

Country-French Vegetable Soup



2 teaspoons olive oil

2 cups chopped green cabbage

1 cup chopped onion

1 cup (1/2-inch-thick) sliced carrot

1 cup sliced celery

1 cup diced red potato

1 teaspoon caraway seeds

1 cup water

4 cups Fresh Vegetable Broth or 2 (14 1/2-ounce) cans vegetable broth

1 cup drained canned chickpeas (garbanzo beans)

2 tablespoons minced fresh parsley

2 teaspoons chopped fresh or 1/2 teaspoon dried dill

1/2 teaspoon pepper



Heat oil in a Dutch oven over medium-high heat until hot. Add cabbage and next 5 ingredients (cabbage through caraway seeds); sauté 2 minutes. Add water and broth; bring to a boil. Reduce heat; cover and simmer 30 minutes. Add chickpeas, parsley, dill, and pepper; cook until thoroughly heated.







Yield: 4 servings (serving size: 1 3/4 cups)



CALORIES 184 (20% from fat); FAT 4.1g (sat 0.7g,mono 2.3g,poly 0.8g); IRON 1.8mg; CHOLESTEROL 0.0mg; CALCIUM 77mg; CARBOHYDRATE 33.1g; SODIUM 425mg; PROTEIN 5.7g; FIBER 7.6g



Cooking Light, NOVEMBER 1997