Purple Cabbage Soup

¼ cup olive oil

2 yellow onions, diced

1 small purple Cabbage sliced thin 

6 small potatoes cubbed 

3 carrots cubbed

1 sweet potato peeled and cubed

1 tablespoon chunky dijon mustard

1 teaspoons kosher salt

1/2 teaspoon ground black pepper

1 tablespoon apple cider vinegar

1 carton chicken broth (or vegetable)

2 tablespoons all purpose flour

4 fresh sage leaves finely chopped

 15 ounce can navy beans, drained and rinsed

In a large pot sweat the onions in olive oil.  Add the potatoes, carrots, cabbage, sage, salt, pepper, and mustard.  Pour the broth over and add the apple cider vinegar.  Keep heat on simmer and cover pot.  When potatoes and carrots are soft add the beans.  Add some of the hot broth to a bowl with the flour and whisk until smooth.  Add back to the pot and stir well to combine.  Cook on low another 15 minutes.

Serve with bread.  Makes plenty for leftovers during the week.