Winter and soup have so many tasty directions you can take.  Broth based is at the top of my list.  This Beef and Cabbage soup is outstanding with all the fresh flavors.  I used local vegetables from Crisp Country Acres and the ground beef mixed with heart from Country Dairy.  All procured from my friends at West Michigan Farmlink.  Do not fret if you cannot get local vegetables.  Using fresh veggies is the key to making this great soup.  Enjoy!

Beef and Cabbage Soup
3 TB olive oil
1 onion, Diced
3 Carrots, diced
2 stalks of celery, diced
4 cloves of garlic
1lb Ground Beef
4 cups rough chopped cabbage
8 cups beef broth
¾ Cup long grain white rice
2 TB brown sugar
1 28oz can petite diced tomatoes
3 TB sherry vinegar
2 bay leaves
¼ cup chopped parsley
Salt and pepper to taste

Directions:  Heat olive oil, onion, garlic, celery and carrots on medium.  Saute until onions are translucent.  Add ground beef and brown.  All remaining ingredients with a pinch of salt and pepper.  Stir, raise heat to medium high and bring to a boil.  Once boiling, reduce heat to medium low and simmer for 45 minutes until rice is fully cooked.  Remove bay leaves and taste the soup.  Add more salt and pepper if necessary.  Ladle into bowls and garnish with a drizzle of olive oil and chopped parsley if desired.

I love soup.  Hearty soups with a broth base are my favorites.  This White Bean soup is one of my new favorites.  Loaded with fresh beans, kale and sausage turns the soup into a filling savory meal.  The reason dried beans are used instead of canned is because of the flavor they add to the soup.  Dried beans add an earthy flavor, something canned beans cannot give.  This recipe is simple to prepare.  I hope you enjoy this as much as I do.

White Bean, Kale and Sausage Soup
1lb dried white beans (pinto, cannelloni, great northern), soaked over night in water
1 large onion, diced
7 cloves of garlic, chopped
3 TB olive oil
3 stalks of celery, sliced thin
4 carrots, sliced
1lb bulk sausage (I used Hehlden Farms kielbasa)
2 smoked ham hocks
8 cups chicken stock (turkey stock works too)
1 cup white wine
Parmesan rind (about 3 inches by 1 inch, less is ok)
2 TB chopped rosemary
2 bay leaves
3-4 cups chopped kale (Lacinato Kale)
2 TB rice vinegar
Salt and Pepper to taste
Shredded Parmesan for garnish

Directions:   Soak beans in water overnight.  Heat a stock pot at medium high with olive oil, add celery, onion, garlic and carrots.  Saute for 5 minutes, stirring often.  Add sausage.  Break it up and saute until fully cooked.  Strain dried beans and add them to the pot, stir.  Add stock, wine, Parmesan rind, ham hocks, rosemary and bay leaves.  Bring to a light boil, reduce heat to medium low and simmer for 45 minutes, stir often.  Add Kale.  Simmer for 30 minutes, remove ham hocks and let cool.  Simmer for 15 minutes, remove bay leaves, add rice vinegar, cut off any bits of ham (there will not be much) and add it to the pot..  Add salt and pepper to taste.  Garnish with Parmesan and a drizzle of olive oil