Cabbage and Potato Soup with White Beans.
Ingredients
- ¼ cup salted butter or avocado oil, ghee
- 1 large sweet onion, finely diced
- 1 large green cabbage, cored and cut into bit size pieces
- 4 cup yellow or russet potatoes peeled, cut into ½ inch chunks
- 5 cloves garlic, crushed
- 6 cups vegetable broth or chicken broth
- ¼ cup tomato paste
- 1 can cannellini beans, drained and rinsed
- 1 tsp grey sea salt
- ¼ tsp black pepper
- ½ tsp dried parsley
- 2 sprigs fresh thyme
- sauerkraut, optional for topping
- sour cream, optional for topping
Instructions
- In a large Dutch oven, over medium heat, melt the butter or oil. Add the onion and saute for 5-6 minutes until the onion has softened.
- Add the cabbage to the onion and cook on medium-low for 8-10 minutes, stirring occasionally until the cabbage starts to wilt down.
- Now stir in the garlic, sea salt, pepper, dried parsley, fresh thyme, broth, tomato paste, beans, and potatoes.Bring everything to a simmer and cook on low for 20-30 minutes or until the potatoes are fork-tender.
- Remove the thyme from the soup, add the lemon juice, and stir everything together. Serve with a spoonful of sauerkraut, sourcream, and a sprinkle of pepper.