Yep, I bet that got you guys (males) attention — probably only if you’re thinking “I’ll NEVER eat that.” Well, if you like veggies, you might give it a whirl. There are recipes a million on the web for this type of soup, but I love it on a cold day, and it’s super good for you.
I remember my mom making this soup years ago that was really good. My version is just veggies, but if you must include protein, throw in some browned ground beef or stew meat. You’ll love the crunchy veggies, and include green beans if you have a fancy for them – I love green beans, but not in soup. Oh yeah, if you like kale, which I do not, you can use it either with, or instead of, the cabbage.
So, adjust to your liking, stay warm, and enjoy!
~Connie Kaye
Cabbage Vegetable Soup
Add 2 TBSP olive oil to a large pot over medium high heat. Add 1 medium diced yellow onion, a couple of diced carrots, and a couple of diced stalks of celery. Cook for 3-4 minutes or until onions start to become translucent. Add 4 minced garlic cloves. At this point, add fresh green beans if you are using them, along with bell pepper (optional.)
Top with a 28 oz. can of regular or Italian diced tomatoes, 4 cups (or one large container) of vegetable stock, basil, oregano and thyme to taste, along with salt and pepper to taste. Stir well. Bring to a boil and let simmer, uncovered over medium heat for about 25 minutes. Add kale at this point if you wish.
Note: I really like the flavored diced tomatoes – you can still add spices but not as much as with the plain tomatoes. Also, when I use tomato products, I always add a little sugar to combat the acidity. The veggies in this soup add all the sweetness needed, in my opinion, but if needed, you can add some low calorie sweetener.
Keeps for a week in the fridge, and freezes well.
Connie Kaye's Kitchen 