Rustic Cabbage Soup
""This is such a delicious soup. Growing up, Mom and I would normally make this soup towards the end of summer - when the cabbage was ready to harvest. I guess since it was late in the summer; I always thought of this as a 'Fall' type of soup. Simply serve with crusty bread, and you are set. It is perfect for lunch, or a light dinner. And, it freezes great - so, make a big pot!"..."
INGREDIENTS
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4 to 5 bacon slices (diced)
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1/2 to 3/4 green cabbage, shredded (core removed)
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1 can (15 ounce) diced potatoes, drained (or 1/2 lb potatoes, diced, skin on or peeled, I use yukon gold)
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1 medium yellow onion, diced
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3 to 4 cloves garlic, fine chopped
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1 celery rib, diced
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1 carrot, diced finely (I prefer them a pretty small dice)
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1 can (15 ounce) navy beans, drained and rinsed
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6 to 7 cups chicken broth
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1 bottle (12 ounce) beer (I used a light lager, any light beer will work; Note: you can always use water or broth if you don't want any alcohol)
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2 bay leaves
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1 1/2 teaspoons dried mixed herbs (I have a mixed herb blend I make myself - see note below)
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1/2 to 3/4 teaspoon caraway seeds
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1/2 to 1 tablespoon oil (olive oil)
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Kosher salt, to taste
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Pepper, to taste
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Garnish
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Grated swiss cheese
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Parsley, chopped
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