Hot Soup for a Cold Day {cabbage and white bean soup}

I know.  It’s been a long time since I’ve posted anything on here.  I really don’t have any excuse.  Nothing good at least.  But I’m back!

We woke up today to sleet and rain and all schools cancelled.  So it’s been a crazy day with 2 boys running around like madmen!  But amidst all of that, I found time to make a delicious hot soup for lunch.  I chose to try Mema’s Cabbage and White Bean soup, not because it sounded like the most delicious soup recipe in her collection, but because it’s the only soup I didn’t have to go to the grocery store to make.  I was able to make a couple of substitutes to use what I already had in my house and it turned out great!

A couple of notes:  I stopped buying canned food recently and until summer comes I’m buying tomatoes in a carton.  The only ones I can find in town are unsalted.  Same with the beans.  I cooked some great northern beans a couple of weeks ago with just a little bit of salt and froze them.  Because of this, I added more salt than the recipe calls for.

cabbage and white bean soup

cabbage and white bean soup

Cabbage and White Bean Soup

1 T. oil

3 c. thinly sliced cabbage

1 large carrot, sliced

1 T. chopped garlic or 1 tsp. garlic powder

1/2 tsp. salt

1/8 tsp. pepper

2 cans chicken broth (I used vegetable broth and it worked out great)

1 can whole tomatoes, chopped with juice (I used diced tomatoes)

1 c. water

2 cans or 4 c. white beans (I used great northern beans I cooked and froze a couple of weeks ago)

Heat oil in large saucepan.  Add cabbage, carrot, garlic, salt, & pepper.  Cover and cook 2 minutes.  Increase heat to high and add broth, tomatoes with juice, water, & beans (except 1 1/4 c.).  Cover and bring to boil.  Cook 7 to 9 minutes or until vegetables are tender.  Meanwhile, puree the remaining 1 1/4 c. of the beans and add to pot.  Cook until hot.