Lotsa Cabbage Soup

Beth M.

By
@BakinTime

Ten years ago I cut out an article in the Good Housekeeping Magazine, about All You Can Eat Soup. It's the kind of soup you can adjust to your tastes easily, and it can be halved.

Mine was made from memory this morning, and when I finished I looked for the recipe. It's online, but the quantity is too big, I made what I wanted and it's great. I love this soup!


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Comments:

Serves:

8 -10; Can-be-Vegan;

Prep:

15 Min

Cook:

45 Min

Method:

Stove Top

Ingredients

1 stick
celery, sliced
3
small or medium carrots, sliced
1/2 medium
sweet onion, chopped
2 clove
fresh garlic, minced
3 Tbsp
vegetable oil
1/2 large
head of cabbage, sliced,
1 pkg
cut green beans, frozen and cooked, or thawed
1
28 ounce can, organic chopped tomatoes in juice
1
14 ounce can, low-fat,low-salt chicken broth* optional
3 c
water
10
twists of the black pepper mill, or more, as desired

Directions Step-By-Step

1
Saute the first four ingredients in a large soup pot,about 5 minutes,then add tomatoes, water, cabbage, green beans and seasonings.
2
Stir often, and add water to suit yourself if it doesn't seem to have enough broth. Let simmer for about 40 more minutes.

About this Recipe

Course/Dish: Other Soups, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, Healthy