Any type of canned or dried beans can be used in this recipe.
Makes about 9, 1-cup servings.
| Amount (imperial) | Ingredients | Amount (metric) |
| 6 cups 4 cups 3 cups 2 cups 28 oz can ½ tsp Dash |
Homemade chicken stock* Cabbage, chopped Carrots, diced Cooked navy beans** (or 19 oz. can white kidney beans, drained and rinsed) Tomatoes Garlic powder Salt and pepper Parmesan cheese, grated (optional) |
1.5 L 1 L 750 mL 500 mL 796 mL can 2.5 mL Dash |
* See Homemade Chicken Stock recipe or use store brought chicken broth or bouillon cubes.
** To cook dried navy beans, see How to Cook Dried Beans recipe.
Directions:
- Turn stove on high heat. Put homemade chicken stock in a large pot and heat to boiling.
- Reduce heat to low. Add chopped cabbage and diced carrots. Cover and simmer until vegetables are tender, about 20 minutes.
- Stir in beans, tomatoes, and garlic powder. Add salt and pepper to taste. Cover and cook five minutes longer.
- Serve in bowls with Parmesan cheese on top, if desired. Enjoy soup with whole grain crackers or roll and fruit.
Adapted from: The Basic Shelf Cookbook, 2011 Edition, Canadian Public Health Association.