Thursday, November 3, 2016

White Bean & Cabbage Soup

INGREDIENTS:

  • 1 tablespoon butter or olive oil
  • 12 ounces of cubed salami 
  • 3 cloves garlic, minced
  • 1 half red onion, diced
  • 2 carrots, peeled and cut into circles
  • 2 parsnips, peeled and cut into circles
  • 2 stalks celery, diced
  • 3 cups shredded cabbage
  • 2 (15-ounce) cans Great Northern beans
  • 1/2 teaspoon dried oregano
  • 4- 6 cups vegetable or chicken broth
  • Kosher salt and freshly ground black pepper, to taste

DIRECTIONS

--- Place butter, saLami, garlic, onion, carrots, parsnips, celery, beans and OREGANO INTO a 6-qt slow cooker. Stir in chicken broth and 2 cups water until Ingredients are covered. 

Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. Stir in Cabbage about 20 minutes before serving. Add salt and pepper to taste. 



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