Cabbage and White Bean Soup

This is a recipe I barely modified from Heidi Swanson's blog 101 Cookbooks. I cooked my own beans but you could definitely use the canned equivalent.

You'll need:

Olive Oil
Salt and Pepper to taste
4 or so Yukon gold potatoes chopped in cubes
1 onion chopped
1 small head or 1/2 medium head of cabbage sliced thinly
2 or more (I used more) cloves of garlic
1/2 cup dried (then cooked) or a can of white beans (rinsed thoroughly)
Stock (or water, adjust seasoning)

You can totally cook some bacon or ham (if your karma is up for it)and use the grease instead of the oil, then sprinkle the rest on top. I am going to do this next go round per Josh's request and I think it will give it more depth.

Heat the oil and add the potatoes and cook until they begin to brown and soften. Add the onions and then wait just a few minutes before adding the garlic. After everything is just soft, add some stock or water to cover the veggies plus 2 inches. Then add the cabbage and your beans and cook until the desired tenderness is reached. Remember to season the entire time (through each step, and yes taste test it for sure) or you may have a watery soup at the end.

I served mine with cornbread muffins and pats of butter. It was great reheated the next night too :)

Jess' Best Salsa (for Gary)

I guess I am back on the recipe kick. It's turning into fall, and that's when I really like to hang out in the kitchen. I LOVE making soups, but this one is a little more summer inspired. Also, it is super easy!

Summer Salsa:

2 tomatoes (seeds removed)
2 avocados
1/2 red onion
3 scallions (white and green parts)
3 cloves garlic
2 jalapenos (seeded and ribs removed)
1 can of corn (rinsed)
1 can of black beans (rinsed)
small palm full of cumin
salt and pepper to taste
juice of 2 limes

I chopped the garlic and jalapenos really small, almost a mince, and left the other veggies pretty chunky, mix well and enjoy! This goes great on tortilla chips but could also be served as a salad or topping for fish, etc.