lotsa cabbage soup
(3 ratings)
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 ratings)
yield
8 -10; Can-be-Vegan;
prep time
15 Min
cook time
45 Min
method
Stove Top
Ingredients For lotsa cabbage soup
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1 stickcelery, sliced
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3small or medium carrots, sliced
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1/2 mdsweet onion, chopped
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2 clovefresh garlic, minced
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3 Tbspvegetable oil
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1/2 lghead of cabbage, sliced,
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1 pkgcut green beans, frozen and cooked, or thawed
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128 ounce can, organic chopped tomatoes in juice
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114 ounce can, low-fat,low-salt chicken broth* optional
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3 cwater
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10twists of the black pepper mill, or more, as desired
How To Make lotsa cabbage soup
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1Saute the first four ingredients in a large soup pot,about 5 minutes,then add tomatoes, water, cabbage, green beans and seasonings.
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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Lotsa Cabbage Soup:
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