French White Bean and Cabbage Soup |
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Prep Time: 45 Minutes Cook Time: 480 Minutes |
Ready In: 525 Minutes Servings: 6 |
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Use a large 6-quart slow-cooker to hold all the ingredients Ingredients:
2 tablespoons olive oil |
1 medium yellow onion, chopped |
1 medium carrot, chopped |
3 garlic cloves, minced |
1 small green cabbage, cored and shredded |
1 large yukon gold potato, peeled and diced |
1 (15 1/2 ounce) can cannellini beans, drained and rinsed (or other white beans) |
6 cups vegetable stock |
3/4 teaspoon dried thyme |
salt |
fresh ground black pepper |
1 teaspoon liquid smoke (optional) |
1 tablespoon minced fresh parsley leaves |
Directions:
1. Heat the oil in a large saucepan over medium heat.
2. Add in the onion, carrot, and garlic; cover and cook 5 minutes or until softened.
3. Transfer the cooked vegetables into a 6-quart slow cooker.
4. Add in the cabbage, potato, beans, stock, and thyme; season to taste with salt and pepper.
5. Cover and cook on LOW for 8 hours.
6. Just before serving, stir in the liquid smoke (if using), and parsley; taste to adjust seasonings.
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