Cabbage-Bean Soup

• 1 small onion, chopped (1/4 c.)
• 1 large rib celery, sliced thin (about 1/2 c.)
• 3 medium potatoes, peeled and diced (2 1/2 c.)
• 2 Tbsp. oil
• 1 lb. cabbage, shredded (6 c.)
• 3 c. chicken broth
• 1 clove garlic, crushed
• 1 bay leaf
• 1/2 tsp. poultry seasoning
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1 (16 oz.) can beans with pork in tomato sauce

1. In 3-quart saucepan, saute onion, celery and potatoes in oil 5 minutes or until onion is tender.
2. Stir in cabbage; cover and cook over moderate heat, stirring occasionally, 10 minutes or until cabbage cooks down and is crisp-tender.
3. Add remaining ingredients, except beans.
4. Cover and simmer, stirring occasionally, 20 minutes or until potatoes and cabbage are tender. Stir in beans; cook 10 minutes longer for beans to heat through and flavors to blend.
5. Makes 4 generous servings.

onion, celery, potatoes, oil, cabbage, chicken broth, clove garlic, bay leaf, poultry seasoning, salt, pepper, beans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=570495 (may not work)