Author:Inspired by Vegetarian Times, 2000.02
Yield:6 to 8 servings


6 cups low-sodium vegetable broth
medium carrots, peeled and diced
stalks celery, diced
large all-purpose potatoes, peeled and diced (3 cups)
14.5 oz. can low-sodium diced tomatoes
1/2 medium head Savoy or green cabbage, cut into large dice (4 cups)
1/2 cups cooked or canned rinsed red kidney beans
1/2 cups cooked or canned rinsed cannellini beans (white kidney)


  1. In large pot, combine all ingredients. Mix well. Bring to a boil over high heat. Reduce heat to medium-low and simmer, stirring occasionally, until potatoes are tender, about 30 minutes. Serve hot.


Nutrition Facts

6 to 8 servings per recipe

Serving size 1 serving

Amount per serving
% Daily Value*
Total Fat 0g0%
Saturated Fat 0g0%
Trans Fat
Cholesterol 0mg0%
Sodium 250mg10%
Total Carbohydrate 19g6%
Dietary Fiber 6g24%
Total Sugars
Includes Added Sugars
Protein 7g

The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.