Country French Vegetable Soup
|Olive oil||2 Teaspoon|
|Chopped green cabbage||2 Cup (32 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Sliced carrots||1 Cup (16 tbs)|
|Sliced celery||1 Cup (16 tbs)|
|Diced red potato||1 Cup (16 tbs)|
|Caraway seeds||1 Teaspoon|
|Water||1 Cup (16 tbs)|
|Canned vegetable broth||29 Ounce (Such As Swanson's, 2 Cans, 14 1/2 Ounce Each)|
|Drained canned cannellini beans/Other white beans||1 Cup (16 tbs)|
|Minced fresh parsley||2 Tablespoon|
|Chopped fresh dill/1/2 teaspoon dried dill||2 Teaspoon|
Heat olive oil in a Dutch oven over medium high heat.
Add cabbage and next 5 ingredients; saute 2 minutes.
Add water and vegetable broth; bring to a boil.
Cover, reduce heat, and simmer 30 minutes.
Add remaining ingredients, and cook until thoroughly heated.