Cabbage & Potato Soup
Source: Lean, Luscious & Meatless
Author: Bobbie Hinman/Millie Synder
Servings: 8 (1 cup each)
Type: Vegan
Total Time: Approx. 90 minutes

4 cups coarsely shredded cabbage
2 medium potatoes (12 oz total), unpeeled, cut into 1/2" pieces
1 cup chopped onions
3 cups water (or veggie broth IMHO)
2 (1-lb) cans of tomatoes, undrained, chopped
3 tbsps fresh lemon juice
2 tbsps plus 2 tsps sugar
1/4 tsp dried thyme
salt and pepper to taste

  1. In a large soup pot, combine cabbage, potatoes, and onions. Add 2 cups of the water (or broth), cover, and cook on medium heat for 15 minutes.

  2. Add remaining ingredients.

  3. Bring to a boil, cover and reduce heat to low and simmer for 45 minutes to 1 hour -- until potatoes and cabbage are tender.

NOTE: I suggestion using broth instead of plain water to add another layer of flavor. You can save yourself some prep-time by using bagged, shredded cabbage (usually sold as cole slaw mix of the produce section). You could probably even use those new cleaned and chopped potatoes they sell in the produce section. Then you can basically forget it for an hour.

Per serving:
Calories: 87 Fat: 0 g Carbohydrates: 20 g Cholesterol: 0 mg Sodium: 196 mg (varies by salt added) Protein: 3 g

Exchanges/serving:
2-1/4 vegetable, 1 bread/starch, and 16 additional/extra calories

From Amazon.com
Lean, Luscious & Meatless (Vol 3)
by Bobbie Hinman/Millie Snyder
Currently Out-of-Stock

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