* 1/2 cup celery, diced
* 1/4 cup onion, diced
* 1 Tbsp. oil
* 48 oz. vegetable broth (or chicken broth)
* 1 cup carrots, diced
* 2 cups shredded cabbage
* 2 cups green beans, cut
* 1/2 tsp. dried basil
* 1/4 tsp. cumin
* salt and pepper to taste
|
1. In large soup pot, heat oil and saute celery and onion until almost tender, but not quite.
2. Pour in the broth and all the remaining ingredients.
3. Bring soup to a boil over medium-high heat, then reduce heat to low, cover, and let simmer for about 25 to 30 minutes, stirring occasionally.
4. Taste for salt and pepper, adjust seasonings and serve hot.
|
