Cabbage, Potato and Baked Bean Soup

Ingredients:

2	teaspoons	vegetable oil
2 1/2	cups	peeled and cubed potatoes
1	cup	thinly sliced celery
1	large	onion, chopped
6	cups	shredded cabbage
4	cups	chicken broth
1	piece	bay leaf
1/2	teaspoon	ground black pepper
15	ounces	pork and beans in tomato sauce

1. Heat oil in medium size saucepan. Add potatoes, celery, and onion, saute for 5 minutes.

2. Stir in cabbage, cover and cook over medium heat, until cabbage is tender.

3. Add broth, bay leaf, pepper and pork and beans. Heat until soup is hot and then remove bay leaf and serve.