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.
2cupsvegetablessliced, in combination—broccoli, cauliflower, bell pepper, mushrooms
28oztomato saucecanned or homemade
8cupsbrothchicken or vegetable or water
Saltpepper, hot sauce to taste
1TBSchopped or dried herbs—whatever you havewhatever 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.