Cabbage-Bean Soup - cooking recipe

Ingredients

1 small onion, chopped (1/4 c.)
1 large rib celery, sliced thin (about 1/2 c.)
3 medium potatoes, peeled and diced (2 1/2 c.)
2 Tbsp. oil
1 lb. cabbage, shredded (6 c.)
3 c. chicken broth
1 clove garlic, crushed
1 bay leaf
1/2 tsp. poultry seasoning
1/2 tsp. salt
1/8 tsp. pepper
1 (16 oz.) can beans with pork in tomato sauce

Preparation

In 3-quart saucepan, saute onion, celery and potatoes in oil 5 minutes or until onion is tender.
Stir in cabbage; cover and cook over moderate heat, stirring occasionally, 10 minutes or until cabbage cooks down and is crisp-tender.
Add remaining ingredients, except beans.
Cover and simmer, stirring occasionally, 20 minutes or until potatoes and cabbage are tender. Stir in beans; cook 10 minutes longer for beans to heat through and flavors to blend.
Makes 4 generous servings.