My new favorite vegan cookbook is The Get Healthy, Go Vegan Cookbook by Neal Barnard, MD and Robyn Webb. The recipes contain lots of colors and flavors and are very low fat. They use a wide variety of ingredients in each recipe—ingredients that you can find at almost any grocery store. So, I wanted to share this French Country Stew recipe with you, since its perfect for cold winter days.
Here’s what you need (makes four 1-cup servings):
- 4 1/2 cups vegetable broth
- 3 cups green cabbage
- 1 large onion, chopped
- 2 garlic cloves, minced
- 3 cups peeled and cubed butternut squash (I bought the pre-packaged kind at the grocery store to save myself a little time)
- 1 tablespoon chopped fresh thyme
- 1/4 teaspoon crushed red pepper
- 1 (16-ounce) can white beans, drained and rinsed
- 1 cup canned diced tomatoes
To make the soup, in a large saucepan saute the onion and garlic in 1/4 cup broth for 5 minutes, then add everything but the beans and tomatoes. Cook until the squash is tender (about 30 minutes). Then, add the beans and tomatoes and simmer for about 10 more minutes. Add salt and pepper and you’re ready to eat!
I tried this soup because I wanted to give cabbage a try. Cabbage isn’t my favorite vegetable, but when mixed with the squash and beans, I really enjoyed it. I added a little too much thyme to my recipe, so be careful to add what the recipe calls for (or even a little less) and taste to see if you need more. Thyme has a very strong, over powering flavor.
What I also liked about this soup is that it has less than one gram of fat, around 200 calories per serving, 11 grams of protein and 9 grams of fiber. It’s health and nutrient packed!