L2O2

A wonderful soup … modified from Cabbage and Keilbesa Soup to just plain Cabbage Soup when we moved away from eating meat.
2 tsp. vegetable oil or not
(if not, add a couple tablespoons of water or stock as the onions are softening)
1 cup chopped onions
1 cup thinly sliced carrots
1 cup diced potatoes
1 can (19 oz/540 ml) tomatoes undrained, coarsely chopped
4 cups shredded cabbage
1 large can drained and rinsed beans of your choice
2 1/2 cups hot low salt vegetable stock
1/4 cup chopped fresh parsley
1 to 2 tsp. granulated sugar
1/2 tsp. paprika
1/2 tsp. pepper

In large heavy saucepan, heat oil over medium heat; cook onions, carrots, potatoes for 5 minutes or until onions are softened. Stir in tomatoes, cabbage, beans and low salt vegetable stock, parsley, sugar, paprika and pepper; cover and bring to boil. reduce heat to medium-low; cover an simmer for 20 minutes or until vegetables are tender. Makes 4 servings.

From Canadian Living Country Cookbook

I typically make a double batch and simmer for quite a bit longer than called for in the recipe. I often add a small tin of tomatoe paste instead of the second can of tomatoes when I’m doubling. Just gives a bit more body to the soup.