Ingredients
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1 cup uncooked navy beans
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2 tablespoons olive oil
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1 medium onion, chopped
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3 garlic cloves, minced
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3 medium potatoes, cut into 1/2-inch cubes
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2 large carrots, sliced
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1 stalk celery, chopped
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1 1/2 cups sliced cabbage
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1 tablespoon finely chopped fresh parsley
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1 bay leaf
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6 -8 cups water
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2 teaspoons vegetable bouillon granules
Instructions
- Soak beans for 20 minutes in enough lukewarm water to cover.
- Heat oil in Dutch oven over medium heat until hot.
- Add onion and garlic, cook and stir until tender.
- Drain the beans and add them along with the potatoes, carrots, celery, cabbage, parsley, bouillon, bay leaf and 6 cups water to Dutch oven.
- Mix well.
- Bring to a boil.
- Reduce heat; simmer 1-1 1/4 hours or until beans are tender; adding additional water if necessary.