Cabbage, Potato and Baked Bean Soup

Cabbage, Potato and Baked Bean Soup


  • 2 teaspoons vegetable oil
  • 2 1/2 cups peeled and cubed potatoes
  • 1 cup thinly sliced celery
  • 1 onion, chopped
  • 6 cups shredded cabbage
  • 4 cups chicken broth
  • 1 bay leaf
  • 1/2 teaspoon ground black pepper
  • 1 (15 ounce) can pork and beans in tomato sauce



  • Heat oil in medium size saucepan.
  • Add potatoes, celery, and onion, sauté for 5 minutes.
  • Stir in cabbage, cover and cook over medium heat, until cabbage is tender.
  • Add broth, bay leaf, pepper and pork and beans.
  • Heat until soup is hot and then remove bay leaf and serve.

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