-
1
Sort through the beans and remove any stones, pieces of dirt, or irregular beans. Put them beans into a large bowl. Fill the bowl with cold water and soak the beans overnight.
-
2
The next day drain the beans, add them to a large pot, fill the pot with water and bring the water to a boil over high heat. Once the water is boiling turn the heat down, cover the pot and cook until the beans are tender (about 1 hour, but it could take longer). Add more water as necessary if the liquid gets too low and make sure to stir occasionally. When done, drain off the water and set beans aside.
-
3
Heat the oil in a 5-quart pot (use one with a lid) over medium-high heat. Once oil is hot, add the sausage and brown it, about 5 to 7 minutes. Transfer the sausage to a bowl and set aside.
-
4
Add the butter to the pot. Once butter is melted, add the cabbage, onion, lemon juice, salt and pepper. Cover the pot and cook until the veggies start to soften, about 10 minutes. Add the garlic, red pepper flakes and rosemary and cook 2 minutes, stirring constantly.
-
5
Add the bay leaves, bouillon cubes, water, beans and sausage. Bring the soup up to a boil. Then cover the pot, turn heat down to simmer and cook until the veggies are tender, about 20 minutes, stirring occasionally. Turn off heat and stir in cream. Serve the soup garnished with red pepper flakes, if desired.
-
6
*Instead of dried beans, you can use two 14 to 16 ounce cans of white beans if you prefer.
