Vegan Cabbage Soup
Comforting soups that simmer all day long are staples on cool, busy days. For a heartier version, stir in canned beans, such as cannellini or navy. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Ingredients
- 4 cups vegetable stock
- 1 can (14 ounces) Italian diced tomatoes
- 1 can (6 ounces) tomato paste
- 1 small head cabbage (about 1-1/2 pounds), shredded
- 4 celery ribs, chopped
- 2 large carrots, chopped
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 teaspoons Italian seasoning
- 1/2 teaspoon salt
- Fresh basil, optional
Reviews
Delicious and very filling. Non vegans could use beef or chicken stock as a base.