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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This soup was served in my college student union and was a hit with starving college students as it's big on flavor while using only frugal ingredients. I was never able to wheedle the recipe from the cooks, but this is a very close clone of it. It's a super diet recipe as it has a spicy kick that other cabbage soup recipes don't. I think diets fail more from lack of flavor than from hunger pangs! Also, it's the first soup I think of at the first sign of a cold as this one warms you from the inside out. With a toasted cheese sandwich and a hot cup of tea with honey, it's better than penicillin! Ingredients:
1 small green cabbage, coarsely chopped |
1 medium sweet onion, chopped |
1/2 lb fresh carrot, peeled and diced |
2 (15 ounce) cans diced tomatoes with juice |
1 teaspoon salt (or salt substitute) |
1 teaspoon black pepper |
2 tablespoons light olive oil (optional) |
Directions:
1. Chop veggies and add to a large soup pot along with tomatoes and juice.
2. Add salt or salt substitute, pepper, and oil if desired.
3. Add enough water to cover the veggies by an inch or two.
4. Bring to a slow boil, then reduce heat to simmer and cook for an hour or until cabbage is very soft and translucent.
5. Adjust pepper to desired level of heat. You want a nice bite to this.
6. Serve in warmed bowls with homeade wheat bread and butter. Great for the sinuses and immune system!
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