White Bean Soup

Mom asked for this one. It’s also popular with C who adds some bacon. Give yourself three hours time just to cook it because your beans may be slow. :)

Ingredients

• 1 cup uncooked dry navy or lima beans
• 2 tablespoons olive oil
• 1 medium white onion, chopped
• 3 garlic cloves, minced
• 3 medium baking potatoes, cut into 1/2 inch cubes
• 2 large carrots, shredded
• 1 stalk celery, chopped
• 1 1/2 cups sliced cabbage
• 1 tablespoon finely chopped fresh parsley
• 6-8 cups vegetable broth (or to cover)
• 1 bay leaf

Directions:

Soak beans for twenty minutes in enough lukewarm water to cover. Heat oil in a Dutch oven over medium heat until hot. Add onion and garlic and cook while stirring until tender. Drain beans. Add beans, potatoes, carrots, celery, cabbage, parsley, broth and bay leaf to Dutch oven. Mix. Bring to a boil. Reduce heat. Simmer for two-and-a-half hours, or until beans are tender. It may be necessary to add broth or water during the cooking process.