lotsa cabbage soup

M.V. Island, MA
Updated on Jan 9, 2012

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

Discover More

Comment & Reviews

ADVERTISEMENT
Just A Pinch Sweepstakes