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Ingredients
2 Teaspoons vegetable oil (I used olive oil)
2 1/2 Cups potatoes, peeled & cubed
1 Cup celery, thinly sliced
1 Onion, chopped
6 Cups cabbage, shredded
4 Cups chicken broth
1 Bay leaf
1/2 Teaspoon ground black pepper
1 (15 ounce) Can pork and beans in tomato sauce
Instructions
Heat oil in medium size saucepan. Add potatoes, celery, and onion, saut� for 5 minutes.
Add 2-cups chicken broth, pepper and bay leaf. Simmer until potatoes as about done.
Stir in cabbage, cover and cook over medium heat, until cabbage is tender and potatoes are cooked.
Add 2-cups chicken broth, and pork and beans. Heat until soup is hot and then remove bay leaf and serve.