Cabbage-Bean Soup

Name: Cabbage-Bean Soup
Ingredients: 1 small onion, chopped (1/4 c.); 1 large rib celery, sliced thin (about 1/2 c.); 3 medium potatoes, peeled and diced (2 1/2 c.); 2 Tbsp. oil; 1 lb. cabbage, shredded (6 c.); 3 c. chicken broth; 1 clove garlic, crushed; 1 bay leaf; 1/2 tsp. poultry seasoning; 1/2 tsp. salt; 1/8 tsp. pepper; 1 (16 oz.) can beans with pork in tomato sauce

12 ingredients

5 steps

Ingredients

1 small onion, chopped (1/4 c.)
1 large rib celery, sliced thin (about 1/2 c.)
3 medium potatoes, peeled and diced (2 1/2 c.)
2 Tbsp. oil
1 lb. cabbage, shredded (6 c.)
3 c. chicken broth
1 clove garlic, crushed
1 bay leaf
1/2 tsp. poultry seasoning
1/2 tsp. salt
1/8 tsp. pepper
1 (16 oz.) can beans with pork in tomato sauce

Directions

1

In 3-quart saucepan, saute onion, celery and potatoes in oil 5 minutes or until onion is tender.
2

Stir in cabbage; cover and cook over moderate heat, stirring occasionally, 10 minutes or until cabbage cooks down and is crisp-tender.
3

Add remaining ingredients, except beans.
4

Cover and simmer, stirring occasionally, 20 minutes or until potatoes and cabbage are tender. Stir in beans; cook 10 minutes longer for beans to heat through and flavors to blend.
5

Makes 4 generous servings.