Jacks Cabbagebean Soup Food

RUSTIC CABBAGE, POTATO & WHITE BEAN SOUP

Steps:

• Washing Leeks: Slice off the root end and the dark green parts. Slice in half lengthwise. Run under cold running water, opening up the layers as you rinse to remove and dirt between the leaf sheaths. Lay on flat surface and cut into thin slices horizontally (widthwise).
• Saute: In a large dutch oven or stock pot, heat water/oil over medium to medium-high heat, add leeks, carrots and celery, saute for 5 minutes. Smells delicious already! Add garlic and spices, saute for 1 minute more or until fragrant.
• Add remaining ingredients: Add tomatoes, potatoes, cabbage, beans, and veg broth.
• Simmer: Bring to a boil, cover, reduce heat to low, and simmer for 20 - 30 minutes, or until potatoes and cabbage are tender. Taste for seasoning adding salt & pepper as needed.
• Serve topped with parsley and a serving of gluten-free socca or crusty artisan bread. Enjoy!
• Serves 4 - 6
• Leftovers can be stored in the refrigerator in covered containers for up to 6 days. For longer storage, keep in the freezer using freezer safe containers or bags for up to 2 - 3 months.

JACK'S CABBAGE/BEAN SOUP

Steps:

• Fry hamburger and onion, and drain off any grease.
• Add remaining ingredients and let simmer for about 1 hour.

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.

CHICKEN BEAN CABBAGE SOUP

Steps:

• combine all ingredients.
• bring to boil.
• simmer for 10 minutes.
• serve!

BASIC CABBAGE SOUP

Steps:

• Melt the butter in a large saucepan and cook the cabbage and onion in it at a low heat until cabbage is limp (should not get browned).
• Add broth, salt, pepper and cover and simmer 15-20 minutes.
• The sour cream or cheddar is an optional topping to be added after serving.

BEAN CABBAGE SOUP

Steps:

• In a saucepan, saute celery and onion in oil for 2-3 minutes. Add garlic and saute for 1 minute. Add the zucchini, potato and carrot; saute for 3 minutes. Stir in the beef broth, beans, basil and pepper. Bring to a boil. Stir in cabbage. , Reduce heat; cover and simmer until potatoes are tender, about 20 minutes. Just before serving, stir in rice and cheese.

BACON, CABBAGE, AND WHITE BEAN SOUP

Steps:

• In a large pot over medium heat, saute your diced bacon for about five minutes until it starts to release its fat. If it's really fatty, drain some, so that you keep about a tbsp of bacon fat in the pot. Add your carrots, onion, and garlic. Cook for about 10 min, until vegetables are soft.
• Add your chicken broth, water, and all of your spices except for the salt (be cautious with the salt--this soup can easily get too salty). Cover pot with lid. Bring to a boil. Add the beans and the cabbage, and let come to a gentle boil again. At this point, bring it to a gentle simmer on a lower heat and let it simmer away for about 30 minute Stir every once in a while so nothing sticks to the bottom.
• Taste and adjust seasoning. If you'd like, add the tsp of salt here, if it needs it. If you find you want to bring out the sweetness of the cabbage just a touch because your bacon is too smokey, add the sugar. (I liked the small bit of sugar.).
• Simmer for another 10 to 15 minutes, adjusting seasonings as needed. Discard your bay leaf and serve. Garnish with a tbsp of freshly grated Parmesan (it adds a really nice nutty depth to the soup.).
• Stored in an airtight container, soup will keep well in the fridge for about 3-4 days.