- 2 teaspoons vegetable oil
- 2 1/2 cups peeled and cubed potatoes
- 1 cup thinly sliced celery
- 1 onion, chopped
- 6 cups shredded cabbage
- 4 cups chicken broth
- 1 bay leaf
- 1/2 teaspoon ground black pepper
- 1 (15 ounce) can pork and beans in tomato sauce
- Heat oil in medium size saucepan. Add potatoes, celery, and onion, saute for 5 minutes.
- Stir in cabbage, cover and cook over medium heat, until cabbage is tender.
- Add broth, bay leaf, pepper and pork and beans. Heat until soup is hot and then remove bay leaf and serve.
05/11/2018
recipepes.com
Cabbage, Potato and Baked Bean Soup, recipe
PT15M
PT1H
5
455 calories