lotsa cabbage soup
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!
prep time
15 Min
cook time
45 Min
method
Stove Top
yield
8 -10; Can-be-Vegan;
Ingredients
- 1 stick celery, sliced
- 3 - small or medium carrots, sliced
- 1/2 medium sweet onion, chopped
- 2 cloves fresh garlic, minced
- 3 tablespoons vegetable oil
- 1/2 large head of cabbage, sliced,
- 1 package 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 cups water
- 10 - twists of the black pepper mill, or more, as desired
How To Make lotsa cabbage soup
-
Step 1Saute the first four ingredients in a large soup pot,about 5 minutes,then add tomatoes, water, cabbage, green beans and seasonings.
-
Step 2Stir often, and add water to suit yourself if it doesn't seem to have enough broth. Let simmer for about 40 more minutes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Soups
Category:
Vegetable Soup
Tag:
#Quick & Easy
Tag:
#Healthy
Keyword:
#bowl
Keyword:
#thick
Keyword:
#tomato-based
Keyword:
#meal-in-a
Ingredient:
Vegetable
Culture:
American
Method:
Stove Top
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