Recipe 4 All: Cabbage and Bean Soup Recipe — Every recipe in the World on this site.

Recipe 4 All: Cabbage and Bean Soup Recipe

Cabbage and Bean Soup

Yield: 6 servings
¾cups Borlotti beans
1cups (180g) frozen broad beans,
30g Butter
1md (150g) onion, chopped
1md (350g) leek, chopped
1  Stick celery, chopped
2tablespoon Plain flour
2l (8 cups) vegetable stock
pn Cayenne pepper
½teaspoon Sugar
¼teaspoon Ground saffron
1sm (250g) kumara, chopped
3cups (240g) shredded cabbage
2tablespoon Chopped fresh coriander

Place borlotti beans in bowl, cover with water, cover, stand overnight; drain.

Add broad beans to pan of boiling water, simmer, uncovered, 5 mins; drain, rinse under cold water, Peel skins from broad beans; discard skins.

Heat butter in pan, add onion, leek and celery, cook, covered, stirring occasionally, about 10 mins or until vegetables are soft. Add flour, cook, stirring, until mixture is dry and grainy. Remove from heat, gradually stir in stock, pepper, sugar and saffron. Stir over heat until mixture boils and thickens, add borlotti beans, simmer, covered, about 50 mins or until beans are tender. Add broad beans, kumara and cabbage, simmer, uncovered, about 10 mins or until kumara is tender; stir in coriander.

Your Cabbage and Bean Soup is ready. Happy cooking!

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