Soups recipes

Course : Soups
Source: Ruth
Serves: 4-6

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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.