Country-French Vegetable Soup

Yield: 4 (1-3/4 cup each)
Source: CL Website
Comments: Easy and tasty. Serve this tangy soup with crusty sourdough bread.


2 teaspoons olive oil
2 cups chopped green cabbage
1 cup chopped onion
1 cup (1/2-inch-thick) sliced carrot
1 cup sliced celery
1 cup diced red potato
1 teaspoon caraway seeds
1 cup water
4 cups Fresh Vegetable Broth or 2 (14-1/2-ounce) cans vegetable broth
1 cup drained canned chickpeas (garbanzo beans)
2 tablespoons minced fresh parsley
2 teaspoons chopped fresh or 1/2 teaspoon dried dill
2 teaspoon pepper


  1. Heat oil in a Dutch oven over medium-high heat until hot.
  2. Add cabbage and next 5 ingredients (cabbage through caraway seeds); sauté 2 minutes.
  3. Add water and broth; bring to a boil. Reduce heat; cover and simmer 30 minutes.
  4. Add chickpeas, parsley, dill, and pepper; cook until thoroughly heated.


Healthy Units: 2 per serving or CORE
184 carbohydrates: 33.1 g cholesterol: 0 mg fat: 4.1 g sodium: 425 mg protein: 5.7 g calcium: 77 mg iron: 1.8 mg fiber: 7.6 g

Back to Recipes in Alpha Order
Back to Recipes by Type