I had a serious hankering for cabbage soup the other day. I realize that may sound weird to most of you but if I go a few days trying my best to imitate my college self, my body CRAVES healthy food. Generally this is in the form of a giant dark green salad but occasionally all I can think about is a brothy soup.
Granny had informed me she has a collection of cabbage for me to take care of and the first thought that came to mind was cabbage and white bean soup. So I googled.
And came upon this recipe.
It was EXACTLY what the doctor ordered.
It was a cold Sunday afternoon. Husband and I had gotten through another fun filled long weekend complete with a day long beer festival and nothing sounded better than settling in with a good movie and a hearty soup.
In keeping with the dark and stormy theme of the weather Husband mixed up some dark and stormies to warm us from the inside out, and a baguette of crusty bread in anticipation of soaking up delicious soup later.
I really can’t say enough about how good this soup turned out. Although I do have a few notes.
1. I’m not sure what kind of super fast ultra cooking machine Heidi Swanson uses but I’ve never managed tender golden brown potatoes in a matter of five minutes. I definitely had to cook them for around 15 I would guess.
2.. I never know exactly how much a half pound of anything is unless there is a package to tell me (Husband and I have regretting not buying a food scale more than once!). So I’m pretty sure I used too many potatoes (4 medium-ish russets I think). Because of the added starch I had to compensate with a little extra stock. I believe I ended up using more like 7 cups instead of the 5 the recipe calls for. Granted we wanted a brothy soup so you may not need the extra juice if you like a really thick soup.
3. The cabbage also took more like 10-15 minutes to soften our desired tenderness. I suppose that would be left to your personal preference.
4. The amount of soup I generated will be feeding up for the rest of the week or at least until Thursday easily even with slurping down two bowls each for dinner.
|Not that pretty but oh so delicious!|
Overall I would say the soup took more like 30-45 minutes to cook. Not too bad for a savory delight on a cold Sunday night (apparently now I’m rhyme) when you’ve got nothing to do but watch cows and steal kisses 🙂