Feb 23 2013

French White Bean and Cabbage Soup

This recipe is one of my favorites from Fresh from the Vegetarian Slow Cooker.

If you read my blog, you know I’m a fan of the slow cooker. Slow cookers are a great way to make healthy meals with only a few minutes of prep. My kids almost always like slow cooker meals which is an even bigger bonus.

I try to eat cruciferous, cancer-fighting, vegetables at least once a day. A bowl of this soup has a few servings of cruciferous cabbage, protein packed beans, and almost no fat.

I make this while I’m making the kid’s breakfast before they go to school in the morning. I love dropping them off knowing I’m done cooking for the day! I left out a few ingredients I don’t use from the original recipe, but it’s a great book if you’re looking for vegetarian, slow cooker recipes.

Ingredients:

2 T olive oil
1 medium yellow onion, chopped
1 medium carrot, chopped
3 garlic cloves, minced
1 small head green cabbage, cored and shredded
1 large yukon gold potato peeled and diced (I did not peel)
1 1/2 cups slow cooked or 1 15.5 ounce can cannellni or other white bean,
drained and rinsed
6 cups veg stock
3/4 t. thyme

Directions:

Saute the onions, carrot, and garlic, cook until softened – about 5 minutes

Transfer the cooked vegetables to a slow cooker (big), add cabbage, potato,
beans, stock and thyme, season with salt and pepper cover and cook for 6 hours.

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