After Prep of all ingredients
4 cups veggie stock
4 cups white beans (We use dried beans and just soak them overnight.)
3 cloves garlic
6 organic carrots
6 celery stalks
1 cup shredded cabbage
1 bay leaf
1 medium yellow onion
1 T olive oil
1 T parsley
1/2 tsp sage
1/2 tsp thyme
salt to taste
In a food processor (or by hand), finely chop the onion, celery, carrots, and garlic. Put everything in a crock pot, turn on low, and let the contents slowly get warm.After they are warm (about an hour), you can turn on high and let slow cook for some time. The longer you can let it cook, the better. I would suggest waiting to salt after everything has had a chance to cook. If you salt a soup to early, you run the risk of it being too salty as some of the liquid inevitably boils off. I cooked mine for a total of 6 hours. Enjoy!
The smell in the house was to die for. I couldn't wait for the soup to get done.
