This document provides recipes for two vegetable soups - cabbage soup and green garlic bean soup. The cabbage soup recipe calls for beef or vegetable broth, cabbage, carrots, zucchini, onions, and seasonings. The ingredients are sauteed and simmered until tender. The green garlic bean soup recipe stir-fries green beans and garlic in olive oil with hoisin sauce, brown sugar, and seasonings. Both recipes provide customizable vegetable soup options.

1. Cabbage soup
3 cups nonfat beef broth (beef is the best) or 3 cups nonfat vegetable broth (beef is the best) or 3 cups nonfat chicken
broth (beef is the best)
2 garlic cloves, minced
1 tablespoon tomato paste
2 cups chopped cabbage
1/2 yellow onion
1/2 cup chopped carrot
1/2 cup green beans
1/2 cup chopped zucchini
1/2 teaspoon basil
1/2 teaspoon oregano
salt & pepper
Directions:
1 Spray pot with non stick cooking spray saute onions carrots and garlic for 5 minutes.
2 Add broth, Tomato paste, cabbage, green beans, basil, oregano and Salt & Pepper to taste.
3 Simmer for a about 5-10 minutes until all vegetables are tender then add the zuccini and simmer for another 5 or so
minutes.
4 i have tried different variations. Leaving out green beans. Adding chopped green onions in addition to the yellow
onion.
5 All very good. You can customise it a bit.
Green garlic beans
/8 cup olive oil
16 ounces frozen green beans, thawed
5 garlic cloves, very thinly sliced
1/3 cup hoisin sauce
1 teaspoon brown sugar
pepper, to taste
salt, to taste
Directions:
1 Heat oil in a skillet until hot.
2 Add the green beans and garlic slices to the skillet and stir-fry about 5-6 minutes.
3 Add in the hoisin sauce, brown sugar, pepper and salt.
4 Continue to stir-fry for an additional minute until well mixed and heated through.