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3 tablespoons butter
2 carrots, sliced
3 leeks or 6-8 scallions, in 1" pieces
2 cups cabbage, chopped
2 stalks celery, sliced
1 teaspoon salt
1-1/2 teaspoons sugar
4 cups water
3 cups vegetable broth or vegetable bouillon powder
1 cup dried navy beans, cooked and drained
2 medium potatoes, sliced
1/2 cup frozen peas

In saucepan, combine butter, carrots, leeks, cabbage, celery, salt, and sugar. Cover and cook over low flame for 30 minutes.

Add water and vegetable broth. Bring to boil. Add beans, potatoes, and peas. Cover and simmer for 45 minutes

 Remove vegetables and puree in blender. Mix with liquid and correct seasoning. Serve with shredded Swiss cheese. Freezes well.

Poster's Notes:
Sometimes after pureeing the vegetables, I run the soup through a food mill and the texture is very velvety. Mainly depends on my energy level at the time :-) Also, I don't see any reason you can't reduce the amount of butter/margarine or eliminate it all together

Posted by Paula Miller Jacobson

Nutritional Info Per Serving: N/A