A soup for all seasons

Irish Cabbage Stew hits the spot summer and winter

When it comes to soups, I tend to think of my recipes in terms of the seasons, with lighter versions for summer and heartier ingredients added for winter stews. 

Last summer, I came across this recipe for Irish Cabbage Stew, and immediately, summer and vegetables from the garden came to mind. But I didn't put this recipe away when summer was over. On cold winter nights, this soup will warm and fill you up. 

Two things to know before you make this soup: This recipe makes a LOT of soup, approximately 10-12 servings, depending on your bowl size and appetite. This soup does NOT freeze well. The potatoes turn mushy in the freezer. the soup does keep well in the fridge for several days. Before I start making this soup, I think of someone to share it with. That's how I manage the the extra servings. 

Ingredients:

1 onion, chopped

3 ribs celery, chopped

2-3 cloves garlic, minced

1/2 head cabbage, chopped

4-5 carrots, sliced

3 medium potatoes, cut in large pieces

1/3 cup pearled barley

1 teaspoon thyme

1 teaspoon rosemary

1/2 teaspoon black pepper

4 cups (32-ounce carton) vegetable broth

4 cups water

3 cups cooked great northern beans, (2 cans, drained)

1 141/2-ounce can diced tomatoes

Salt to taste

Into a large cooking pan or dutch oven, add all ingredients except the beans and tomatoes. Cover and simmer for about 45 minutes or until potatoes and carrots are tender. Add the beans and tomatoes and simmer uncovered for about 15 minutes. 

Nutrition info:

Calories: 195

Total fat:0.3 g

Saturated fat: 0 g

Cholesterol: 0 mg

Sodium: 460 mg

Total carbs: 39 g

Fiber: 9.4 g

Sugars: 6 g

Protein: 8.3 g

~~~B~~~