Bean And Cabbage Soup

• 1 1/2 c. navy beans, sorted and soaked
• 2 Tbsp. olive oil
• 2 c. chopped onion
• 2 Tbsp. minced garlic
• 1/2 tsp. oregano leaves, crushed
• 1/4 tsp. dried thyme leaves, crumbled
• 3 1/2 c. chicken broth
• 3 c. water
• 3 medium potatoes
• 1 small head cabbage
• 3 medium carrots
• 3/4 tsp. salt
• 1/2 tsp. black pepper

1. Rinse and drain soaked beans. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook for 7 minutes, stirring often, until soft. Add oregano and thyme and stir for 30 seconds to release the flavors. Add chicken broth, water and beans; cover and bring to boil over high heat. Reduce heat to medium-low, simmer for 45 minutes or until beans are nearly tender. Meanwhile, cut potatoes into 1/2 inch chunks, coarsely chop cabbage and dice carrots. Add vegetables, salt and pepper to beans. Bring soup back to a boil over medium-high heat. Reduce heat to medium-low; cover and simmer an additional 35 minutes or until vegetables are very tender. Remove pot from heat and with a slotted spoon, mash some of the beans and vegetables to make soup thicker. Serve with french bread and fresh lettuce salad.

navy beans, olive oil, onion, garlic, oregano, thyme, chicken broth, water, potatoes, cabbage, carrots, salt, black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=50389 (may not work)