Ingredients
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2 tablespoons olive oil
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1 medium yellow onion, chopped
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3 garlic cloves, minced
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1 small green cabbage, cored and shredded
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1 (15 1/2 ounce) can cannellini beans, drained and rinsed (or other white beans)
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6 cups vegetable stock
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3/4 teaspoon dried thyme
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salt
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fresh ground black pepper
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1 teaspoon liquid smoke
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1 tablespoon minced fresh parsley leaves
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1 medium carrot, chopped
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1 large yukon gold potato, peeled and diced
Instructions
- Heat the oil in a large saucepan over medium heat.
- Add in the onion, carrot, and garlic; cover and cook 5 minutes or until softened.
- Transfer the cooked vegetables into a 6-quart slow cooker.
- Add in the cabbage, potato, beans, stock, and thyme; season to taste with salt and pepper.
- Cover and cook on LOW for 8 hours.
- Just before serving, stir in the liquid smoke (if using), and parsley; taste to adjust seasonings.