Simple Thai-Inspired Vegetable Soup

1. 1

   Saute onions celery, and carrots in 1 Tbsp butter over medium-high until tender but not browned. (NOTE: this step can be omitted to make the soup fat-free; in that case, combine all vegetables, broth, and seasonings together in a pot, bring to a boil, and simmer until done.).

2. 2

   Add broth, red curry paste, brown sugar, ginger, and lime; stir to combine and bring to a boil.

3. 3

   Add cabbage and kidney beans; cover, reduce heat, and simmer until vegetables have reached their desired tenderness.

* Per serving · 4 servings · Values may vary.

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