Red Cabbage and Red Bean Soup
181
Ingredients
| 2 | cups |
water
|
|
| 1 | large |
red onion
diced |
|
| 3 | cloves |
garlic
minced |
|
| 1 | each |
bay leaves
|
* |
| 1 | teaspoon |
soy sauce, tamari
|
|
| ½ | teaspoon |
black pepper
freshly ground |
|
| 1 | pinch |
allspice
|
* |
| 1 | pinch |
thyme
|
* |
| ⅛ | teaspoon |
liquid smoke
|
* |
| 1 | small |
parsnips
peeled, diced |
* |
| 1 | small |
carrots
peeled and diced |
|
| 1 | small |
celery stalks
diced |
* |
| ½ | small |
cabbage
coarsely chopped |
* |
| ¾ | cup |
red kidney beans
|
|
| ½ | small can |
tomato paste
|
* |
| ¼ | cup |
water
|
|
| 1 | x |
salt
to taste |
* |
Directions
Boil water and add onions, garlic, soy sauce, bay leaf, pepper, allspice, thyme, and liquid smoke.
Cover and reduce heat.
Simmer for 20 minutes.
Add parsnip, carrot and celery.
Add more water if necessary.
Recover and simmer for ½ hour.
Add cabbage and beans, simmer uncovered until cabbage is tender.
Stir in tomato paste and ¼ cup water (add water to desired consistency).
Salt to taste and serve.
Suggested garnishes: chopped parsley and fresh lemon.
