Spicy Chicken Cabbage Soup |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 10 |
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I been looking to trim down the calories and this is a great start. Enjoy. Ingredients:
2 1/2 lbs cooked chicken, pulled from carcass |
1 tablespoon canola oil |
2 cups onions, diced |
1 cup carrot, diced |
1 cup celery, diced |
1/4 cup jalapeno, diced |
4 cups cabbage, chopped |
2 quarts water or 2 quarts stock |
1 (20 ounce) can diced tomatoes |
2 bouillon cubes |
1 tablespoon vinegar |
1/2 teaspoon dry thyme leaves |
1 tablespoon carribean caribbean jerk seasoning |
2 (12 ounce) cans black-eyed peas, drained and rinsed |
3 tablespoons kosher salt |
1 tablespoon black pepper |
Directions:
1. Over medium heat, begin sweating the vegetables, cabbage, and jalapeno in the oil.
2. Add the water or stock(made yourself, right?) and all of the other ingredients, save for the chicken and the vinegar.
3. Simmer for about an hour. Everything should be soft and the soup should be aromatic.
4. Adjust the seasoning to your taste.
5. Add the chicken to warm it through, and stir in the vinegar to brighten the flavors.
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