Cabbage soup
From Lori, Yorkville CSAThis soup is based on the one used in the infamous cabbage soup diet. We’re not recommending the diet—you may lose weight in the short term, but it comes right back—but the soup is delicious, filling, healthy, and cheap. The soup tastes better and has more nutrients when you use fresh ingredients. But when you’re in a hurry, canned or frozen work fine.Add your favorite herbs and spices during the last 15 minutes of cooking to make the soup more flavorful. This soup is usually served hot, but it’s surprisingly good when chilled.
Ingredients
- 1 TBS oil preferably olive
- 1 small onion chopped
- 2-3 cloves garlic minced
- 4 cups cabbage sliced into strips
- 3 carrots sliced into coins
- 3 stalks celery cut into large dice
- 2 cups vegetables sliced, in combination—broccoli, cauliflower, bell pepper, mushrooms
- 28 oz tomato sauce canned or homemade
- 8 cups broth chicken or vegetable or water
- Salt pepper, hot sauce to taste
- 1 TBS chopped or dried herbs—whatever you have whatever you like
Instructions
- Heat the oil in a large saucepot. Add the onion and garlic and sauté until softened. Add the cabbage, carrots, celery, and vegetables and toss for a minute or two to coat with oil.
- Add the tomato sauce and broth/water to the pot and bring to boil. Reduce heat, cover, and simmer for about 90 minutes, stirring occasionally, until all the vegetables are soft.
- When the soup is almost done, season with salt, pepper, hot sauce, herbs, and spices. Simmer for an additional 15 minutes.