Lotsa Cabbage Soup
By
Beth M.
@BakinTime
1
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!
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!
Rating:
★★★★★ 3 votes5
Comments:
Serves:
8 -10; Can-be-Vegan;
Prep:
15 Min
Cook:
45 Min
Method:
Stove Top
Ingredients
-
1 stickcelery, sliced
-
3small or medium carrots, sliced
-
1/2 mediumsweet onion, chopped
-
2 clovefresh garlic, minced
-
3 Tbspvegetable oil
-
1/2 largehead of cabbage, sliced,
-
1 pkgcut green beans, frozen and cooked, or thawed
-
128 ounce can, organic chopped tomatoes in juice
-
114 ounce can, low-fat,low-salt chicken broth* optional
-
3 cwater
-
10twists of the black pepper mill, or more, as desired
How to Make Lotsa Cabbage Soup
- Saute the first four ingredients in a large soup pot,about 5 minutes,then add tomatoes, water, cabbage, green beans and seasonings.
- 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 Lotsa Cabbage Soup
Course/Dish: Other Soups Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy Healthy
