Evelyn’s Tosi’s Soup

2 cups carrots, chopped
2 cups onions, chopped
2 cups celery, chopped
4 cups cabbage, chopped
4 cups potatoes, chopped
3-4 (15 oz) cans crushed tomatoes
1 (48 oz) glass jar Randall White Northern beans or use 2-3 15 oz cans
6-8 cloves garlic (optional)
4 beef-like or chicken bouillon cubes (use 1 Tbsp of McKay’s) or other brand
2 tsp basil
1 tsp red pepper flakes
4 Tbsp nutritional yeast
2 Tbsp peanut butter
2 tsp lemon juice


In a large pot, sauté the onion in a little water or olive oil until translucent.  Add carrots, celery and cook a few minutes more, add the cabbage and let simmer, on low, watching the water content, cook until soft, stirring occasionally. Add more water and potatoes.  Add water as necessary to cover the veggies. Cook some more.  Add the beans, tomatoes and rest of the seasonings. Blend all or partial to get desired amount of creamy texture or leave brothy/chunky.

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