Place beans in large bowl and add water to cover by 2 inches. Let stand overnight. Drain and rinse beans before using. In large soup pot, melt butter over medium-high heat. Add leeks and cook,stirring occasionally,until softened,about 2 minutes. Stir in cabbage and continue cooking until cabbage is wilted. This will be about 8 minutes. Add beans,bay leaf, and vegetable stock. Reduce heat to low and simmer until beans are tender, about 1 hour. Stir in cream, parsley,tarragon,salt and pepper,simmer to heat through,5 minutes longer, and serve. Serves 8. Note: A very good soup for the Lent Season. It really is filling. Posted to recipelu-digest by Alice Poe
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|Serving Size: 1 Serving (9409g)|
|Recipe Makes: 1|
|Calories from Fat: 342 (17%)|
|Amt Per Serving||% DV|
|Total Fat 38g||51 %|
|Saturated Fat 22.1g||111 %|
|Monounsaturated Fat 9.5g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 101.8mg||31 %|
|Sodium 34205.8mg||1180 %|
|Potassium 5830.5mg||153 %|
|Total Carbohydrate 360.7g||106 %|
|Dietary Fiber 97.4g||390 %|
|Sugars, other 263.2g|
|Protein 88.3g||126 %|
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Calories per serving: 2064
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