Bean And Cabbage Soup - cooking recipe

Ingredients

1 1/2 c. navy beans, sorted and soaked
2 Tbsp. olive oil
2 c. chopped onion
2 Tbsp. minced garlic
1/2 tsp. oregano leaves, crushed
1/4 tsp. dried thyme leaves, crumbled
3 1/2 c. chicken broth
3 c. water
3 medium potatoes
1 small head cabbage
3 medium carrots
3/4 tsp. salt
1/2 tsp. black pepper

Preparation

Rinse and drain soaked beans. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook for 7 minutes, stirring often, until soft. Add oregano and thyme and stir for 30 seconds to release the flavors. Add chicken broth, water and beans; cover and bring to boil over high heat. Reduce heat to medium-low, simmer for 45 minutes or until beans are nearly tender. Meanwhile, cut potatoes into 1/2 inch chunks, coarsely chop cabbage and dice carrots. Add vegetables, salt and pepper to beans. Bring soup back to a boil over medium-high heat. Reduce heat to medium-low; cover and simmer an additional 35 minutes or until vegetables are very tender. Remove pot from heat and with a slotted spoon, mash some of the beans and vegetables to make soup thicker. Serve with french bread and fresh lettuce salad.