Winter Vegetable Soup
1 1/2 cups thinly sliced yellow onion (about 1 onion)
2 teaspoons chopped garlic (about 3 cloves)
1 cup chopped celery (2-3 stalks)
1 1/2 cups peeled, chopped carrots (about 3 carrots)
1/2 cups peeled, chopped parsnips (about 2 parsnips)
1 cup peeled, finely chopped red potato (about 1 medium potato)
1 bay leaf
2 tablespoons chopped flat-leaf parsley
2 teaspoons dried basil
1/2 teaspoon ground sage
1/8 teaspoon cayenne pepper
7 cups water
2 cups shredded savoy cabbage (about 8 ounces)
15 1/2 ounces canned butter beans, drained and rinsed
1 cup peeled, seeded, and chopped fresh tomatoes
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