Cabbage, Potato & Beans Soup

On a mission to continue to use the produce we get from our CSA box this soup was made. You can substitute whatever canned beans you have in your pantry. A can of navy or butter beans would work in place of the cannellini and pintos. If you don't have baby potatoes, cut up russets or golds. I'm sure this is a very forgiving soup. It was delicious! This was ready in about 45 minutes and makes a big ole pot of soup. I'd say 8 servings.

• 1 large sweet onion, diced
• 2 large carrots, chopped
• 2 stalks celery, chopped
• 10 cups water
• 2 tablespoons Better Than Bouillon "Roasted Garlic Base"
• 1 can fire-roasted diced tomatoes, undrained
• 1 cup V-8 (low-sodium)
• 1 small head green cabbage, coarsely chopped
• 3 cloves grated garlic
• 1 tablespoon Hungarian paprika
• 1 tablespoon curry powder
• 1 can cannellini beans, drained and rinsed
• 1 can pinto beans, drained and rinsed.
• 1 1/2 cups baby potatoes, halved
• 1/2 cup fresh parsley chopped for garnish

Saute onions in 1/4 cup water about 5 minutes until they soften.

Add carrots and celery and cook another 5 minutes. Add more water if the pan starts to get dry.

Add the water, bouillon, tomatoes, V-8, cabbage, garlic, potatoes, paprika and curry powder.

Bring to a boil, reduce heat, cover slightly and cook about 25 minutes.

Add beans and heat another 5 minutes or until beans are hot.

Garnish with parsley and a few grinds of black pepper.

Enjoy!