Cabbage Soup
Ingredients
· 1/2 head of Cabbage
· 6-large green onions
· 1-2 cloves of Garlic
· 1-2 cans of diced tomatoes or Ro-tel diced
tomatoes & green chiles(Mild)
· 3 Carrots
· 2 Green peppers
· 1 container of Mushrooms
· 1 bunch of Celery
· 1-2 cubes of Bouillon(I used Better than
Bouillon Vegetable base)
· 1-48oz container of Low sodium V8 juice
· 1-32 oz container low sodium Vegetable broth
· 4 cups of water
· Salt & Pepper to taste
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Directions
Cut all the Vegetables...
(My husband took on this job!)
Use a large saute pan...
Add Olive oil
&
Saute green onions 1-2 minutes
then add the green peppers ,
saute for another 1-2 minutes
saute for another 1-2 minutes
Repeat the sauteing process
with remaining Veggies..
Season with a pinch of salt & pepper
every step of the way
Add carrots ..
(We enjoy cooking together)
Finely chopping garlic...
Add garlic to the veggies...
We added the garlic at this point because If you add the garlic in the beginning the garlic would burn or turn bitter
from sauteing too long
and I want that garlic flavor in the soup .....
Cabbage takes a little longer...
I like my soup spicy so I'm subsituting
Ro-tel diced tomatoes & green chiles..
(Mild)
Saute until all the veggies are well combined
and somewhat soft & tender...
Add sauteed veggies to a Stock pot....
you will need a "Big pot"
This recipe makes alot of soup...
All veggies in.....
Add the V8 juice
Add the water ...
1-2 tablespoon of Better than Bouillon
vegetable base...
(or 1-2 bouillon cubes)
Add a little more Salt & Pepper...
Stir ...
SOUPS
ON...
After 2 hours the soup is done...
I freeze the soup in freezer containers ...
I told you this recipe made a lot of soup...
You can eat the soup as is ....(For dieters)
or
add Quinoa for some protein ...
or
like I did for my dinner tonight ...
Added gluten-free noodles ...
( I like a lot of noodles ...)
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