This soup is perfect for a chilly autumn evening. It really is a meal in a bowl, and could easily be eaten alone. I love sneaking cabbage into soups whenever I can, because my kids and husband never know it's there! The secret is the chopping it very finely (food processor does this best), but not to the point of pureeing.
- 1 medium onion, slivered, then chopped lightly
- 3 c. finely chopped green cabbage
- 1 medium butternut squash, peeled and cubed
- 1 14 oz. can no-salt diced tomatoes
- 3 cups water
- 2 heaping TBS. "chickenish" seasoning (vegan vegetable bouillon also works)
- 2 TBS. tomato paste
- 1 tsp. dried rosemary, crushed
- 2 TBS. dried parsley (or use fresh)
- 1/2 tsp. salt (OPTIONAL--you can always salt your soup when you eat it to limit your sodium intake)
- freshly ground pepper to taste
- 2 cans (about 3 1/2 cups) great northern white beans, rinsed
On medium/high heat, saute onions for 5 or so minutes in a large pot, stirring every so often so onions don't stick. Add small amounts of water if necessary. Add remaining ingredients except for the beans. Turn up heat to high until a boil is reached. Cover, then turn down and allow to simmer on medium/low for 30-40 minutes, or until squash is soft/slightly firm. Add beans and stir. Serve with fresh cornbread, toast, or crackers.