½ head (about 1½ pounds) cabbage, core removed shredded (or 6-cups coleslaw mix)
1 carrot, chopped
½ cup chopped yellow onion
1½ cups vegetable broth (more if soup is too thick)
1 can (15 ounces) Great Northern beans, drained and rinsed
1 can (14½ ounces) diced tomatoes with juice, slightly pureed
1 can (8 ounces) tomato sauce
1 can (14½ ounces) pickled beets, coarsely chopped, with juice
½ teaspoon salt
Freshly ground pepper to taste
Sour cream for garnish
In a large soup pot over medium heat, combine all ingredients except sour cream. Bring to a boil. Reduce heat to medium-low and simmer, covered, until vegetables are tender, about 30 minutes.
Add more stock if soup is too thick. Serve with a dollop of sour cream.
"The Big Book of Soups and Stews" by Maryana Vollstedt