Black Bean & Cabbage Soup

3 tbsp butter to saute vegetables
1 large onion
1 leek chopped (optional)
3 stalks celery chopped
2 large carrots,, chopped
3/4 head of medium sized cabbage, chopped
1/2 lb of potatoes, cubed
3 cloves of garlic
3 cans black beans, drained (OR previously cooked, 1 lb bag of dried black beans)
1 can diced tomatoes
1 quart broth, chicken or vegetable
2 cups water
2 tsp salt
2 tsp dried thyme (or 1 Tbsp chopped fresh thyme)
2 tsp paprika

Optional: add 1-2 cups chopped kale (I use frozen; easier to chop & add to soups.)
Optional: 1/2 lb. browned smoked sausage

1. Heat butter in a large saucepan. Add onion, leek, and celery and saute about 3 min. Add garlic, cabbage, and paprika and continue to saute for 2 min.
If including meat, add 1/2 lb chopped smoked sausage (or your choice) to saucepan to precook, about 3 min.

2. Add thyme, potatoes, carrots, tomatoes, beans, and stock and bring to a boil. Season with salt, to taste. Reduce heat, cover, and simmer for 30 min, or until potatoes and carrots are cooked through.

3. Can pour all ingredients into crock pot and cook on high for about 5 hrs. (depending on your pot, add time for cook on low).

Serve with french bread or sour dough bread.

(Made large pot for family of 5 with enough for seconds plus a couple of lunches during the week!)



Number of Servings: 12

Recipe submitted by SparkPeople user BERRY4.