2 tbs olive oil
1 med yellow onion, chopped
1 med carrot,chopped
3 cloves garlic, minced
1 small head green cabbage, cored & shredded
1 lg yukon gold potato, peeled & diced
1 (15 1/2 oz) can cannellini OR other white beans,drained & rinsed
6 cups vegetable stock
3/4 tsp dried thyme
salt & freshly ground black pepper
1 tsp liquid smoke (optional)
1 tbs minced fresh parsley leaves

heat the oil in a lg saucepan over medium heat. add the onion, carrot, and garlic, cover, and cook until softened, about 5 minutes.

transfer the cooked veggies to a 6-qt slow cooker. add the cabbage, potato, beans, stock, and thyme; season with salt & pepepr, cover, and cook on LOW for 8 hours.

just before serving, stir in the liquid smoke, if using, and parsley. taste to adjust the seasonings.

serves 6