Nutrition per serving may change if servings are adjusted.
2 leeks, thinly sliced (white parts only)
1½ teaspoons bottled minced garlic (3 cloves)
1 teaspoon olive oil
8 cups water
1 (14.5 ounce) can stewed tomatoes, undrained
4 stalks celery, sliced
3 medium carrots, thinly sliced
1 medium red apple, cored, and coarsely chopped
1 medium sweet potato, peeled and cut into ½-inch cubes
4 teaspoons instant vegetable bouillon granules or vegetable bouillon cubes (to make 4 cups broth)
2 cups shredded cabbage
1 cup fresh green beans
¼ teaspoon salt
¼ teaspoon ground black pepper
½ cup snipped fresh parsley
2 tablespoons lemon juice
In a 4-quart Dutch oven, cook leeks and garlic in hot oil about 3 minutes or until nearly tender. Carefully add the water, undrained tomatoes, celery, carrots, apple, sweet potato, and bouillon granules or cubes. Bring to boiling; reduce heat. Cover and simmer for 15 minutes.
Add cabbage, green beans, salt, and pepper. Return to boiling; reduce heat. Cover and simmer about 10 minutes more or until vegetables are tender. Stir in parsley and lemon juice
Variations: Tex-Mex Chicken-Vegetable Soup: Prepare as directed, except add 1 teaspoon ground cumin with the leeks and garlic. Add 1 cup loose-pack frozen whole kernel corn; 1 cup chopped cooked chicken; one 4-ounce can chopped green chile peppers, drained; and 3 tablespoons snipped fresh cilantro with the lemon juice. Heat through. If desired, garnish with lemon wedges and fresh cilantro sprigs.
Asian Vegetable Soup: Prepare as directed, except add ½ cup quick-cooking rice and ½ cup water with the cabbage. Substitute rice vinegar for the lemon juice. Add 1 cup thinly sliced fresh mushrooms and 2 green onions, thinly sliced, with the rice vinegar. Heat through. If desired, garnish with green onion slivers.