Simple Thai-Inspired Vegetable Soup

• 4 cups chicken broth or 4 cups chicken stock
• 1 teaspoon Thai red curry paste
• 2 tablespoons brown sugar
• 1 teaspoon fresh grated ginger
• 1/2 lime, juice of
• 1/2 onion, chopped
• 5 stalks celery, chopped
• 1 tablespoon butter
• 8 carrots, peeled and sliced
• 1/2 small head of cabbage, diced
• 1 (15 ounce) can red kidney beans, rinsed and drained

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. Add broth, red curry paste, brown sugar, ginger, and lime; stir to combine and bring to a boil.
3. Add cabbage and kidney beans; cover, reduce heat, and simmer until vegetables have reached their desired tenderness.

chicken broth, red curry, brown sugar, ginger, lime, onion, stalks celery, butter, carrots, head of cabbage, red kidney beans

Taken from www.food.com/recipe/simple-thai-inspired-vegetable-soup-529789 (may not work)