French Peasant Soup

Ingredients

4 quarts filtered water

12 ounces great northern beans*, picked over

1 small onion, chopped

8 cloves garlic, minced

1/2 cup olive oil

1/4 teaspoon dried thyme

1 bay leaf

1/4 teaspoon dried basil

6 carrots, half-inch pieces

4 celery stalks, half-inch pieces

1/4 cup chopped parsley

4 tablespoons butter, ½ stick

1 small head green or purple cabbage, chopped

5 mediums potatoes, diced (can sub sweet potato)

Himalyan salt, to taste

freshly ground black pepper, to taste

Preparation

* Claire's recipe called for 3/4 pound beans. 12 ounces makes more sense to me - same thing. :))

1. In a large pot, bring water to a boil. Add beans, reduce heat to medium and cook uncovered 30 minutes, stirring frequently and skimming off any foam that rises to the top.

2. Add the onions, garlic, olive oil, thyme, bay leaf, basil, carrots, celery, parsley, butter, and cabbage. Bring to a boil, reduce heat to a simmer and simmer for 1-1/2 hours, stirring frequently, until beans are nearly tender.

3. Add potatoes, salt and pepper and continue simmering 30 to 45 minutes, until beans are very soft and the soup is thick. Adjust seasonings and serve hot.

Notes: A stew-like soup. Improves in flavor as it sits in refrigerator for a day or two.