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
• 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
