My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Tuesday, March 27, 2012

Butter Bean Cabbage Soup

It is really cold here this morning. Certainly more of a soup day, not the silly salad I had planned to post. It took me forever to determine the portions in this recipe. I think I have it now. Normally when I'm making soup I use the pitch in, add a little more, this should be good, method. That is why at this moment I have 8 quarts of this fabulous soup. It is also the reason I need a recipe when making soup. Remember this is just soup, add what you like in the amount you like. You really need some cornbread with this. I'll mention it again so you don't forget.

Butter Bean Cabbage Soup
6 - 8 servings
print recipe

1 tablespoon olive oil
1/2 pound red potatoes, cut into small chunks (2 medium)
3 large cloves of garlic, minced
1/2 of a large onion, cut in half moons
4 to 6 cups of chicken or vegetable broth, maybe more maybe less depending on how thick you want your soup
Throw in one of the little tubs of Knorr Chicken Stock
1 15-ounce can of diced tomatoes with juice
2 15- ounce cans large butter beans, drained and rinsed
1/2 medium head of cabbage, cored and thinly sliced
1/2 teaspoon thyme
House Seasoning or salt and pepper to taste

Garnish: Red pepper flakes, Parmesan cheese and fresh cilantro

Heat oil in a large pot over medium high heat. Add potatoes and a pinch of House Seasoning; cook about 5 minutes. Stir. You are looking for a nice golden brown.

Add in onion and garlic and cook another 2 or 3 minutes. Stir in broth and tomatoes and a hit of House Seasoning. Go light you can always add more at the end. Bring to a boil

Once boiling stir in beans and cabbage and cook until the cabbage is wilted and nice and tender about 10 minutes. Add more broth if too thick for your liking. Garnish and serve.

Like most soups this one will improve in flavor if left to mellow over night in the refrigerator.

This soup just screams for a pan of corn bread or corn muffins, and a glass of Sweet Tea.


  1. Oh, this would have been good on this chilly day. After atrocious temperatures in the 80s last week, this week was more pleasant in the 60s - but did it ever take a dip last night with hard frost warnings. There go the magnolias.

  2. We love those large butter beans, and corn bread seems to be the perfect accompaniment! Thanks for sharing.


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