GOLDEN FOOD BANK SOCIETY

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Ingredients & Instructions
•   6 cups of water
•   3 chicken bouillon cubes (1.5L)*
•   4 cups of chopped cabbage
•   2 cups of diced carrots
•   2 cups of cooked navy beans OR 1 can (19 oz/540 mL) of white kidney beans, drained
•   1 can of tomatoes
•   1/2 tsp of garlic powder
•   salt and pepper
•   Parmesan cheese (optional)
*If your brand of bouillon cube makes 2 cups (500 mL) per cube, only use 1 1/2 cubes.

1.Turn on stove to high heat. Combine water and bouillon cubes in a large pot and heat to boiling.
2.Turn heat to low. Add chopped cabbage and diced carrots. Cover and simmer until vegetables are tender, about 20 minutes.
3.Stir in beans, tomatoes and garlic powder. Add salt and pepper to taste. Cover and cook 5 minutes longer.
4.Serve in bowls with Parmesan cheese on top, if desired.

Makes 4-6 servings
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We are a proud member of Food Banks BC and affiliate member of Food Banks Canada

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​We’re proud to be a Good Food Organization working towards a healthy and fair food system in alliance with Community Food Centers Canada. 

Contact Us


1115 9th Street South, PO Box 1047
Golden BC V0A 1H0

Phone: (250) 344-2113
info@goldenfoodbank.ca
  • Donate Now
  • Need Food?
  • Ways to Give
    • Donate Food
    • Donate Time
    • Donate Your Garden
    • Be a Partner
  • About Us
    • Our Mission
    • Staff
    • Board of Directors
    • JOB OPPORTUNITIES
  • Contact
  • Newsletter
    • Subscribe to our Newsletter
    • Unsubscribe from our newsletter
    • AGM SIGN UP