Bean, Squash, and Cabbage Soup Recipe | Dr. McDougall

Ingredients

• 1 Cup Onion, chopped
• 1/2 Cup Celery, chopped
• 2 Cloves Garlic, minced
• 1/2 Cup Water
• 1 Cup Carrot, chopped
• 1 Cup Winter squash, chopped
• 16 Ounces Can Cannellini beans
• 3 Cups Vegetable broth
• One 2-inch strip lemon peel
• 1/4 Tsp Freshly ground pepper
• 1/8 Tsp Ground thyme
• 16 Ounces Can Chopped tomatoes
• 4 Cups Shredded cabbage
• 1 Tsp Fresh lemon juice
• 1/2 Cup Fresh basil, chopped
• 1 Tsp Grated lemon peel