Did I tell you that ultimately I’d like to be a vegetarian/vegan? Well I do. My initial introduction came from Ms. Bush (my mama). In the month before she passed away, she was telling my family and I about healthier eating and all of the benefits. My thoughts were, “Give up meat?” I didn’t really think it made that much of a difference. I have come to realize that it does make a difference. I am not here to tell you what you should or shouldn’t eat. I am on a food journey myself. It has many twist and turns. I came across the funniest term a few days ago. I think I saw it somewhere on the internet. A gentleman referred to himself as a “flexitarian“. Basically, this means you are vegetarian most of the time and when someone forces you to eat golden brown fried chicken, you don’t resist. Hahahahaha.
Anyway, my husband and I are being very conscious about being healthy. I’ve researched vegetarianism/veganism and there are definitely some benefits. But, be led by the Spirit of God. That is a true health plan. With that said, here is this week’s Food Friday recipe.
This awesome recipe is found in a cookbook called, “SuperMarket Vegan“, by Donna Klein.
I love cookbooks
French-Canadian Cabbage and Navy Bean Soup with Escarole
Makes 4 servings
2 tablespoons extra-virgin olive oil
1/2 cup chopped onion
1/4 cup chopped carrot
1/4 cup chopped celery
2 garlic cloves, finely chopped
2 (14-ounce) cans or (3 1/2 cups) vegetable broth
1 cup water
1 (16-ounce) package shredded cabbage
1 (19-ounce) can navy or Great Northern beans, rinsed and drained
1/4 teaspoon salt, or to taste (I needed a little more)
Freshly ground pepper, to taste
8 ounces of escarole, coarsely chopped (I couldn’t find it so I used kale)
1/2 teaspoon sweet paprika (I used regular, not sweet)
I also added 1 teaspoon of dried tarragon and Frank’s Red Hot Sauce, to taste 
In a medium stockpot, heat the oil over medium heat. Add the onion, carrot, and celery and cook, stirring, until softened, about 3 minutes. Add the garlic and cook, stirring constantly, 1 minute. Add the broth, water, cabbage, beans, salt, and pepper; bring to a boil over high heat. Reduce the heat and simmer gently, uncovered, stirring occasionally, until the cabbage is tender, about 15 minutes. Add the escarole (kale) and paprika and cook, stirring, until the cabbage and escarole (kale) are tender, about 10 minutes.
Finished Result
Yummy french bread is an awesome addition with this soup! I got Pillsbury French Bread.
This recipe is linked up at: Comfy in the Kitchen, Women Living Well, All the Small Stuff, Balancing Beauty & Bedlam, My Sweet and Savory, Miz Helen’s Country Cottage, Feeding Four, It’s A Keeper, Food on Fridays, Friday Potluck, Friday Favorites, Foodie Friday, Fat Camp Friday, The North Forty, Fireflies and Jellybeans, It’s a Keeper Thursday and Feature Yourself Friday.
Joii,
I love the flavor of soup made with cabbage. This looks really good. Thanks for sharing it. My blog is vegetarian with Vegan recipes too. Hope you will come by and visit.
Hello Judee. I like the spelling of your name
This soup is really full of flavor. Thanks for stopping by my blog. I’ll definitely visit yours, as I am always looking for new healthy recipes to try. Thanks again!
Hi Joii,
I am so happy to see you today. I just love your soup. Cabbage and Navy Beans are a great combination that would make a great soup. I am going to give it a try. Hope you are having a great week end and thanks so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Hello Miz Helen. So happy you stopped by. Have a great week. I’ll definitely be back to visit your site! I hope you enjoy the soup.
Looks delish.
We’d love you to share your recipes with us at
Simply Delish Saturday
Hi! Thanks for stopping by. I definitely will share at Simply Delish Saturday! Have a great day.
This looks so good! I love bean soups. They are so frugal and delicious! Thanks for linking up!
Thanks so much for stopping by! When the weather starts changing, a good hearty, healthy soup is just perfect.
hey thanks for the mention on twitter, I am trying to do the veg thing too! i think its really worth it because it forces you to learn to cook. you can maybe do meat like for special occasions cookouts etc but you really can do veg with just as much spice as soul food. i have a food blog too. peace
This looks great! I found you at The North Fourty. This soup looks delicious and healthy! I have a huge head of cabbage in the fridge so I may just try this out!
It really is a tasty meal. I hope you try it. If you have any recipes you’d like to share, link up at the Pineapple Upside Down Biscuits link-up post!
[...] make beef often, so my husband was quite happy for this rare treat I’ve shared a recipe from this cookbook before. Here is a great side item from Supermarket [...]
I just may have to try this! It looks scrumptious!!!!
It is really a great soup. I think you’d love it