Bean And Cabbage Soup Food

LIMA BEAN AND CABBAGE SOUP

Steps:

• In the morning drain beans, add new water to cover beans, and cook for 45 minutes.
• Add all the other ingrendents, mix and and simmer for an additional 30 minutes.

CABBAGE AND BEAN SOUP

Steps:

• In saucepan, cover beans with cold water and add salt to taste. Boil gently until beans are tender, set aside.
• Meanwhile, heat half of the olive oil. Sauté celery, carrot, onion, garlic, sage, rosemary and oregano until softened. Add cabbage, reduce heat to low and simmer, 5 minutes.
• Add beans and the water. Increase heat to high and bring to a boil. Reduce heat and simmer 15 minutes. Serve drizzled with remaining olive oil.

FRENCH WHITE BEAN AND CABBAGE SOUP

Steps:

• Heat the oil in a large saucepan over medium heat.
• Add in the onion, carrot, and garlic; cover and cook 5 minutes or until softened.
• Transfer the cooked vegetables into a 6-quart slow cooker.
• Add in the cabbage, potato, beans, stock, and thyme; season to taste with salt and pepper.
• Cover and cook on LOW for 8 hours.
• Just before serving, stir in the liquid smoke (if using), and parsley; taste to adjust seasonings.

CABBAGE AND BUTTER BEAN SOUP

Steps:

• Place all ingredients except herbs and bean in a pot with enough water to cover.
• Bring to the boil and then lower the heat and simmer for half an hour, adding more water as needed.
• Add the butter beans and cook another 5 minutes or until everything is piping hot.
• Divide between warmed soup bowls and serve with the herbs sprinkled on top.