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    Source of Recipe


    Recipe Introduction

    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Makes: 4 servings
    Cabbage soup is warming but not so heavy that you can't enjoy it in the spring time.

    List of Ingredients

    3 slices bacon
    1 small onion -- diced
    1 carrot -- diced
    2 celery stalks -- diced
    2 Tbs all purpose flour
    1/2 cup dry white wine
    2 cups canned low-salt chicken broth
    2 cups water
    1/2 head green cabbage -- thinly sliced
    1 whole russet potato -- peeled, cut into
    1 inch cubes
    1 15-oz. can great northern beans, rinsed, drained
    2 Tbs chopped fresh thyme


    Saute bacon in heavy large saucepan until crisp, about 5 minutes.
    Transfer to paper towels and drain. Crumble bacon.
    Heat bacon drippings in same saucepan over medium-high heat.
    Add onion, carrot and celery and saute until tender, about 5 minutes.
    Sprinkle with flour and stir 2 minutes. Stir in wine and bring to boil, stirring constantly.
    Add broth and water. Return to a boil.

    Add cabbage and potato to soup. Simmer until cabbage and potato are tender, about 15 minutes.
    Add beans and simmer until heated through. Stir in thyme.
    Season to taste with salt and pepper. Ladle soup into bowls. Sprinkle with bacon and serve.




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