Christmas Eve Cabbage and Bean Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: ½ lb of salt pork/bacon/butter (use butter if fasting)
3 15 oz cans of pinto beans, drained and thoroughly rinsed
2 large onions, chopped
3-4 Tbs flour
1 large sweet cabbage, chopped spoon sized, OR
2 bags of shredded angel hair cabbage for cold slaw (this variety has no carrots or purple cabbage; but you can use the carrot type either is fine)
1 16 oz can sauerkraut
3 qts of water
Salt and pepper to taste
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Directions: |
Directions:Brown the salt pork/bacon or melt the butter in soup pot. (If you use the salt pork/bacon, keep only the rendered fat for the soup in the pot.) Add chopped onions. Mix in about 3-4 Tbs of flour. Add the cabbage and sauerkraut to the pot.
Add the drained and rinsed pinto beans. Add 3 qts of water to make a soup consistency. Bring to a boil, then simmer about 30 minutes. More water may be added during cooking. Freezes well then thaw and warm to eating temperature in a crock pot over several hours. |
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Number Of
Servings: |
Number Of
Servings:8-10 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: As kids we were always taught we were from 'good peasant stock' and that's why these recipes were so simple and unusual!! I'm sure we were asked to "just taste it" every year (and then chase it with bread and butter or Auntie Irene's punch) until we just started to like it. Now I watch Sue and Ashley going through the "just taste it" exercise with their kids. :-)
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