Lotsa Cabbage Soup

By Beth M.
@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!

Rating:

★★★★★ 3 votes

Comments:

14 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

How to Make Lotsa Cabbage Soup

Step-by-Step

1Saute the first four ingredients in a large soup pot,about 5 minutes,then add tomatoes, water, cabbage, green beans and seasonings.
2Stir 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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