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
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.