I developed this recipe on a snowy day. The whole house smelled great. My granddad would say that this is a soup that "sticks to your ribs." —Cindyatbeach
medium onion, chopped
carrots, cut lengthwise and sliced
stalk celery, chopped
14 oz. can diced tomatoes
vegetable stock (homemade is best)
cooked Great Northern or pea beans
finely chopped cabbage
In This Recipe
Pour vegetable oil into large pot and heat up. Add onion, carrots and celery and saute for 10 minutes or until soft. Add tomatoes, thyme, oregano and parsley and cook for 5 minutes. Add the stock and bring to a boil.(Add water, 1/2 cup at a time, if necessary.) Add beans and simmer for 20 minutes. Add cabbage and simmer another 25 minutes. Add salt and pepper to taste.
Puree about 1/3 of the finished soup in a blender, one cup at a time, and add back to the pot of soup. This will thicken it and make the soup heartier.