Every weekend, I try to make a big batch of soup that we use the rest of the week for lunches or dinners. It's economical and cuts down on kitchen time! This week we will be eating a "newer" soup that I've created and since it has cabbage, it reminds me of me Irish heritage, thus the name.
Ingredients:2 pound bag of black beans
2 pound bag of great white northern beans
*Soak overnight, or cook according to package directions and rinse. Also, this made a ton of beans - so I froze about 1/2 of them for a soup down the road. And, one last thing on the beans - I soaked them together, so my white beans ended up turning gray. Not a big deal, just funny looking!*
3 Cups Chicken Stock (I used leftover stock that I had frozen last weekend)
1 Head of Cabbage - chopped and cooked in a skillet with water (I had to cook 1/2 at a time)
3 Cups Fresh Broccoli - steamed in microwave for 10 minutes (you could use frozen)
9 med tomatoes - chopped
1 can (26 oz) Corn and Bean Salsa
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