INGREDIENTS
1–2 tablespoons olive oil
2 leeks, sliced into rings, rinsed, drained.
1 cup carrot, diced
1 cup celery, diced
4 garlic cloves, rough chopped
1 head green cabbage, halved, cored, cut into roughly 1-inch cubes
1 1/2 lbs lamb (stew meat- shoulder, leg, etc) cut into 2-inch pieces, fat trimmed
6 cups chicken broth
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 1/2 tablespoons Apple Cider vinegar
2 teaspoons dried thyme (or Herbs de Provence, or Italian seasoning)
1/2 teaspoon caraway seeds (optional)
1/4 teaspoon cayenne (optional)
2 bay leaves
1 can white beans, drained (see notes for dry)
fresh parsley
grated pecorino ( or other hard salty cheese- manchego, parmesan)
DIRECTIONS
Cut leeks into rings, place in a bowl and soak in water, separating the rings. Rinse out any dirt and drain. Heat oil in the Pressure Cooker, add the rinsed leeks, carrots, celery and garlic. Saute until leeks start to tenderize, about 5 minutes.
Add the cabbage, lamb, broth, salt, pepper, apple cider vinegar, thyme, caraway, cayenne and bay leaves. If adding dry white beans add them now (1/2 cup). Give a stir.
Set Pressure Cooker to High pressure for 40 minutes. Manually or natually release.
Add canned white beans if using and set to saute function to heat those beans through. Taste and adjust salt to your liking.
Serve in bowls with fresh Italian parsley, grated pecorino and crusty bread (or these Savory Cheddar Scones)
Serving Size -with 1 can white beans added
Amount Per Serving Calories 335
% Daily Value* Total Fat 11.2g 17% Saturated Fat 3.2g Cholesterol 75mg 25% Sodium 877.7 mg 37% Total Carbohydrate 30.7g 10% Dietary Fiber 9.6g 39% Sugars 10.4g Protein 29.7g 59%
Notes: If using dry white beans- resist the urge to add more than 1/2 cup- if you want the soup to be brothy.
