Monday, October 13, 2008

A Simple Cabbage, Potato, and Butter Bean Soup

I love cabbage in soup. I had a chunk of cabbage begging to be used, so deciding how to use it wasn't too difficult. Here's what I came up with.

Kari's Simple Cabbage, Potato, and Butter Bean Soup

1 medium onion, diced
1 large carrot, peeled and sliced
2 stalks celery, diced
2 cloves garlic, minced
3 or 4 cups chopped cabbage
7 cups water
3 or 4 tsp Better Than Bouillon vegetable base
a few twists of fresh ground black pepper
a big pinch of dried basil
4 medium potatoes, halved lengthwise and sliced
1 can butter beans, rinsed and drained
1/4 cup frozen peas

In a nonstick soup pot, saute onion, celery, and carrot in a little water until soft. Add garlic and cook until fragrant. Add water and bouillon, pepper, and basil. Bring to a boil. Add cabbage. Reduce heat, partially cover, and simmer 30 minutes. Add potatoes and simmer 15 minutes. Add butter beans and simmer a few minutes more. Stir peas in at end to heat through.

Serve with crusty bread...or Fritos. Use 'em like croutons. Mmmmmm.

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