Cabbage and Bean Soup: Featuring local cabbage, parsley, potatoes

Continuing on with my food journey. This recipe, to me, was not “oh wow, that was fantastic!” However, I like this for its simplicity. The cold weather last week might have had something to do with it.

We got a lot of parsley, a cabbage and quite a few potatoes from Transpire Organic. Re: Winter Vegetable Hash – featuring local, organic kale and buttercup squash

We also had some white navy beans in our cupboards. So I Googled “beans cabbage soup recipe” and this came up: Cabbage and White Bean Soup.

1 cup dried beans, soaked overnight
1 whole clove
1 medium onion, peeled and left whole
4 pieces of bacon, fried & discard the fat
12 cups of water
6 fresh parsley sprigs
1 bay leaf
1/8 tsp of thyme
2 garlic cloves, finely chopped
1 lb potatoes, peeled and cut into chunks
1 lb cabbage, cut into 1/2-inch pieces
1/4 cup unsalted butter, softened *I don’t use salted butter at all; I’ve heard it’s not as good for you.
Salt and pepper, to taste


  1. Stick the whole clove in the onion. Put the onion + clove, bacon, and water in a large pot. Bring to boil and let it simmer for one hour.
  2. Add beans, parsley, bay leaf, thyme, and garlic. Simmer, uncovered, for about 50 minutes (until beans are done).
  3. Add potatoes and cabbage. Simmer, uncovered, for 25 minutes.
  4. Cut bacon into small pieces and return to the soup. Discard the onion and bay leaf. Add salt and pepper.

My next step with this recipe is to try to modify it so that I can use the slow cooker for it.



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