LOADED VEGETABLE SOUP

This is a soup I created at the very start of my career, with a couple of my dietitian mentors. It has evolved over the years with removing and replacing some of the ingredients and adding the beans for a protein source. This is easily many meals in a bowl, as freezing in single portions works well for any leftovers

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INGREDIENTS
1 small chopped onion (about 1 cup)
2–3 celery stalks, washed and chopped (about 1 cup)
2–3 cloves minced garlic (about 2 teaspoons)
2 medium carrots, peeled and chopped (about 2 cups)
2 15-ounce cans chopped tomatoes, low sodium
8 cups vegetable broth, low sodium
1 medium sweet potato, peeled and sliced into bite-size pieces (about 3 cups)
1 small head of cabbage, washed and roughly chopped (about 3 cups)
1 red pepper, washed, seeded and chopped
1 yellow pepper, washed, seeded and chopped
2 cups cannellini beans
salt and pepper to taste
PREPARATION
Place a large pot over medium heat. Add onion, carrots, garlic and tomatoes. Cooks for 5–6 minutes, or until veggies are tender. Add vegetable broth and bring to a boil.
Add sweet potato, cabbage and peppers. Cook for 15–20 minutes, until potatoes and carrots are tender.
Reduce to low heat. Add beans, tofu, salt and pepper to taste. Heat until warm. Ladle into bowls and garnish with freshly ground pepper. Makes 10–12 servings.