Cabbage, Potato and Baked Bean Soup

Ingredients

• 1  bay leaf 
• 6 cups cabbage shredded
• 1 cup celery thinly sliced
• 4 cups chicken broth 
• 0.5 teaspoon ground pepper black
• 1  onion chopped
• 2.5 cups potatoes cubed peeled
• 15 ounce pork and beans in tomato sauce canned
• 2 teaspoons vegetable oil 

Equipment

• sauce pan

Directions

1. Heat oil in medium size saucepan.
2. Add potatoes, celery, and onion, saute for 5 minutes.
3. Stir in cabbage, cover and cook over medium heat, until cabbage is tender.
4. Add broth, bay leaf, pepper and pork and beans.
5. Heat until soup is hot and then remove bay leaf and serve.