Our series on Power Soups continues with this luscious white bean stew.
If you haven't caught all the installments yet, now's the time!
- Soup's On! by Lisa Andrews, MEd, RD, LD outlines the health impact of pots of soup, along with the benefits to your budget.
- Kale Bean Chowder, Manhattan Style
- Exquisitely Creamy Butternut Squash Soup
- 8 ounces dried white beans soaked overnight
- 2 ounces bacon diced
- 1 cup onion peeled and diced
- 1 cup celery chopped
- 8 ounces cabbage sliced
- 4 cups chicken broth low sodium
- 1 cup water
- 1 tsp garlic powder
- 1 tsp red pepper flakes
- Place the beans in a pot and fill it with water to cover them. Soak the white beans overnight. Or, bring to a boil, then turn off the heat and let stand for one hour. Cook until tender, about 1-2 hours, over low simmering heat. Replace water as needed. Strain in a colander until ready to use.
- Saute the onion and celery in a large Dutch oven pot with bacon. When the onion is translucent, after 3 minutes, add the cabbage, broth, water, and seasonings. Bring to a boil and lower to a simmer. Add the beans. Cook all together for about 15 minutes or until the cabbage is tender.
- Serve the soup hot with your favorite bread. Top the soup red pepper flakes and parsley to serve.
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Art, holds a master’s degree in Food Business from the Culinary Institute of America, 2 art certificates from UC Berkeley Extension, and runs a food photography studio where her love is creating fun recipes.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.