lotsa cabbage soup

★★★★★ 3
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By Beth M.
from M.V. Island, MA

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!

★★★★★ 3
serves 8 -10; Can-be-Vegan;
prep time 15 Min
cook time 45 Min
method Stove Top

Ingredients For lotsa cabbage soup

  • 1 stick
    celery, sliced
  • 3
    small or medium carrots, sliced
  • 1/2 md
    sweet onion, chopped
  • 2 clove
    fresh garlic, minced
  • 3 Tbsp
    vegetable oil
  • 1/2 lg
    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

How To Make lotsa cabbage soup

  • 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.
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