This morning we woke up to a winter wonderland:
At least six inches of snow and the end is yet to be seen...This day was really asking for something warm and comforting. But after all of the leftovers from multiple Thanksgiving parties, I just needed a light meal (yes, I'm scared to step on the scales after this weekend... said while munching on the last piece of chocolate cream pie. Oh, what can I say?...;)
I never got to create my usual weekly menu yesterday. I guess, I'm just too tired to care (after sleeping for 3 days on the floor or in the recliner, even our old mattress sounds really good right now!) What an easy thing to cook when you are too tired and when there is crazy snowfall outside? Soup!! Something light and warm.
After going through my fridge, I decided on cabbage and bean soup:
Many moons ago, when I was working as a social worker helping the elderly, I visited the sweetest, cutest Grandma in the world. She was 85 at a time, a widow with no children, suffering from high blood pressure and a heart condition. But she was loved by multiple nieces and nephews, neighbors and friends. She was such an amazing person, and I built a close relationship with her. Her house was always pristine and she was an amazing cook! One day she invited me to share lunch with her (it doesn't violate work policy in my country). She made this simple and delicious soup. I remembered it today and decided to share it with you:
Cabbage and bean soup.
You will need:
- About 2 cups of cabbage
- 1 carrot
- 1/4 onion
- 2 potatoes
- 1 small clove of garlic, minced
- 1 quart chicken stock
- 2 TB unsalted butter
- 1/2-2/3 cup of white beans, precooked or canned
- 1/4 tsp dry parsley
- 1/4 tsp. dry marjoram
- salt and pepper to taste
In a big pot add stock and two cups of water. Cut cabbage into strips:
Peel and cube potatoes. Add cabbage, potatoes and then spices to the pot, bring to boil. Cook on medium until potatoes are soft.
In the meantime, grate carrots and chop onions. Melt butter in a frying pan (and don't replace it with oil. it's just not gonna taste right!) and saute garlic first, for about a minute, until fragrant. Then add carrots and onions and cook on med-low until soft, stirring often.
When potatoes are cooked and soft, add the sauteed veggies to the top and your precooked beans and cook for another 5 miutes or so. Season with salt and pepper to taste and enjoy!
Some people add half a teaspoon of sour cream to this soup for extra creaminess but it's a bit too tangy to my taste, and I personally think, it has plenty of flavor on it's own.
I shared this post with these awesome parties:
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