Jacks Cabbagebean Soup Recipes

BEAN CABBAGE SOUP

Bean Cabbage Soup image

I used to love my Italian grandmother's homemade minestrone. She was very particular about ingredients and where she bought them. Since I cook for only my husband and myself, I have simplified her recipe and cut down on the amounts. If I do say so myself, it's almost as good as Nonna Teresa's.

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 2 servings.

Number Of Ingredients 14

Ingredients

2 tablespoons chopped celery
1 tablespoon chopped onion
1 teaspoon olive oil
1 garlic clove, minced
1/3 cup cubed zucchini
1/3 cup cubed peeled potato
1/3 cup sliced carrot
1 can (14-1/2 ounces) reduced-sodium beef broth
1/2 cup cannellini beans, rinsed and drained
2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
Dash pepper
1/2 cup coarsely chopped cabbage
1/4 cup cooked rice
1 tablespoon grated Parmesan cheese

Steps:

In a saucepan, saute celery and onion in oil for 2-3 minutes. Add garlic and saute for 1 minute. Add the zucchini, potato and carrot; saute for 3 minutes. Stir in the beef broth, beans, basil and pepper. Bring to a boil. Stir in cabbage. , Reduce heat; cover and simmer until potatoes are tender, about 20 minutes. Just before serving, stir in rice and cheese.

Nutrition Facts : Calories 165 calories, Fat 3g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 530mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 5g fiber), Protein 7g protein. Diabetic Exchanges

FRENCH WHITE BEAN AND CABBAGE SOUP

French White Bean and Cabbage Soup image

Make and share this French White Bean and Cabbage Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories Greens

Time 8h45m

Yield 6 serving(s)

Number Of Ingredients 13

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

Steps:

Heat the oil in a large saucepan over medium heat.
Add in the onion, carrot, and garlic; cover and cook 5 minutes or until softened.
Transfer the cooked vegetables into a 6-quart slow cooker.
Add in the cabbage, potato, beans, stock, and thyme; season to taste with salt and pepper.
Cover and cook on LOW for 8 hours.
Just before serving, stir in the liquid smoke (if using), and parsley; taste to adjust seasonings.

JACK'S CABBAGE/BEAN SOUP

Jack's Cabbage/Bean Soup image

My husband, Jack, made up this recipe, and it has become a big hit with all of our friends. I think what makes it different from other bean soups is the bottle of beer. He is always requested to bring a large pot of it to Superbowl Sunday and other times, too. If you don't like some of the beans, just substitute with what you do like.

Provided by Judy in WA

Categories Beans

Time 2h

Yield 10-12 serving(s)

Number Of Ingredients 12

Ingredients

1 can black beans, drained
3 cans kidney beans, with juice
2 cans white beans, drained
2 cans pinto beans, drained
2 -3 cans of low fat beef broth
2 cans diced tomatoes
1 large onion, cut up
2 lbs lean hamburger
1 small cabbage
lots garlic powder
salt and pepper
1 (12 ounce) bottle dark beer (such as Guinness Extra Stout)

Steps:

Fry hamburger and onion, and drain off any grease.
Add remaining ingredients and let simmer for about 1 hour.

Nutrition Facts : Calories 292.4, Fat 3.9, SaturatedFat 1, Cholesterol 13.6, Sodium 828, Carbohydrate 44.3, Fiber 14, Sugar 5.6, Protein 20.1

CABBAGE AND BEAN SOUP

Cabbage and Bean Soup image

Make and share this Cabbage and Bean Soup recipe from Food.com.

Provided by dicentra

Categories < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 1/4 cups fresh cranberry beans
6 cups cold water
salt
1/4 cup olive oil
2/3 cup diced celery
1/2 cup diced carrot
1/2 cup diced onion
1 garlic clove, chopped
2 leaves fresh sage
chopped fresh rosemary
chopped fresh oregano
2 cups chopped savoy cabbage
fresh ground black pepper
1/4 cup grated parmesan cheese

Steps:

In saucepan, cover beans with cold water and add salt to taste. Boil gently until beans are tender, set aside.
Meanwhile, heat half of the olive oil. Sauté celery, carrot, onion, garlic, sage, rosemary and oregano until softened. Add cabbage, reduce heat to low and simmer, 5 minutes.
Add beans and the water. Increase heat to high and bring to a boil. Reduce heat and simmer 15 minutes. Serve drizzled with remaining olive oil.

Nutrition Facts : Calories 378.2, Fat 16.2, SaturatedFat 3.2, Cholesterol 5.5, Sodium 145.4, Carbohydrate 43.1, Fiber 17.2, Sugar 2.8, Protein 17.7

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