A simple soup for the end of a cold and busy day. I used some cooked beans from my freezer and added the herbs that sounded nice today. It is particularly yellow because my last batch of vegetable broth had lots of carrots in it.
Potato and Cabbage Soup
3 cups vegetable broth 5 cups water
3 cloves garlic, minced
1/2 onion, diced
3 carrots, sliced
3 stalks celery, sliced
1/2 of a small head of cabbage, thinly sliced
1 1/2 lbs potatoes, diced into 1 inch cubes
3 cups white beans, measured after cooked
1/2 tsp thyme
1/2 tsp marjoram
1/4 tsp rosemary
1/4 tsp savory
pinch of turmeric
2-3 tsp salt, to taste
In your soup pot, heat the broth, water, garlic, onion, carrots, and celery over medium-high heat. Bring it to a boil while you chop the cabbage and potatoes.
Add the rest of the ingredients to the pot and return to a boil. Reduce to a simmer and cook for about 20-25 minutes until the potatoes are fork tender.
Sometimes I puree the soup with my immersion blender to make it creamier, but today I left it chunky. Enjoy either way!