Cabbage and Beans Soup

2 tablespoons olive oil

1 medium yellow onion, chopped

1 medium carrot, chopped

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

  • 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.

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