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
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.