Time 50m Yield 2 servings. Number Of Ingredients 14 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.
Time 8h45m Yield 6 serving(s) Number Of Ingredients 13 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.
Yield Makes 4 to 6 main-course servings Number Of Ingredients 13 Steps:
Soak beans in cold water to cover by 2 inches at room temperature at least 8 hours, or quick-soak (see cooks’ note, below). Drain in a colander. Stick clove into onion. Bring ham hocks and 3 quarts water to a boil in a wide 6- to 7-quart heavy pot, skimming off any froth, then reduce heat and simmer, covered, 1 hour. Add beans, onion, parsley, bay leaf, thyme, and garlic and simmer, uncovered, stirring occasionally, until beans are almost tender, 40 to 50 minutes. When beans are almost done, peel potatoes and cut into 1-inch pieces. Add potatoes and cabbage to beans, then simmer, uncovered, until vegetables are very tender, 20 to 25 minutes. Remove ham hocks. When ham hocks are cool enough to handle, discard skin and bones, then cut meat into bite-size pieces. Stir into soup with salt and pepper to taste. Discard bay leaf and onion. Spread butter on both sides of bread, then toast in a 12-inch heavy skillet over moderate heat, turning over once, until golden, about 2 minutes total. Serve soup with toasts.
Time 30m Yield 6-8 serving(s) Number Of Ingredients 9 Steps:
Put soup pan on medium high heat. Pour olive oil in pan. Crisp bacon bits in oil. Add onion and cook until softened slightly. Add thyme, beans, coleslaw mix, and broth. Reduce heat to medium and cook until coleslaw mix is soft and soup is heated through. Salt and pepper to taste. Serve in bowls with a sprinkle of cheese.
More about “cabbage and white bean soup recipes”
Time 40m Yield 6 Number Of Ingredients 9 Steps:
Heat olive oil in a soup pot over medium-high heat. Cook and stir onion in hot oil until tender, about 5 minutes. Season onion with Italian seasoning. Continue to cook and stir for 1 more minute. Stir chicken broth, white beans, tomatoes, cabbage, ham, and celery into the pot. Bring to a boil, then reduce heat to low; simmer until celery and cabbage are tender, 15 to 20 minutes.
