Cabbage and Bean Soup
1. Heat 1 T. vegetable oil in a large skillet. Add:
1 large onion, chopped
3 med. potatoes, peeled & cut into 1" chunks
3 med. carrots, sliced
Cook until lightly browned, about 10 minutes.
2. Add: 1/2 t. caraway seeds,
saute for 1 more minute.
3. Add: 2 1/2 c. vegetable broth,
cook until carrots are almost tender, about 7 to 10 minutes.
4. Add: 4 c. cabbage cut in small chunks and
1 c. frozen peas.
Cook for 10 minutes, covered.
5. Add: 1 can Great Northern beans
1 1/2 t. salt, or to taste
1/2 t. black pepper
and cook 5 more minutes, uncovered.
6. Check vegetables for tenderness, season to taste, and serve.
This soup is wonderful. If you can keep enough of it for leftovers, it freezes great. I got this recipe from my sister Ethel.
This page was created on 2/12/98, last updated 10/30/02.
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