Cabbage Soup
There is nothing like a bowl of cabbage soup on a cold day. It is soft, hearty and takes almost no time to make. Plus, it is all veggies, making it low carb. For a more extravagant meal, serve it with a fresh-from-the oven crunchy french baguette to dip!
Ingredients
1 1/2 quarts veg stock
1 large can whole tomatoes in juice (reserve juice)
2 bags shredded green cabbage (I used Trader Joe's, or you could cut up 1 large head)
5 cloves fresh garlic
fresh ground black pepper
hot sauce
olive oil
In a large soup pot, heat oil to medium and add cabbage and chopped fresh garlic. Cook until translucent, stirring often (as the cabbage will shrink quite a bit). Add salt, pepper, tomato juice and veg stock (turn the heat down to low). Smash the whole tomatoes with your hand into the soup pot so that they are bite size pieces. Simmer on low for 25-30 minutes, adding hot sauce and more pepper to taste.
Ingredients
1 1/2 quarts veg stock
1 large can whole tomatoes in juice (reserve juice)
2 bags shredded green cabbage (I used Trader Joe's, or you could cut up 1 large head)
5 cloves fresh garlic
fresh ground black pepper
hot sauce
olive oil
In a large soup pot, heat oil to medium and add cabbage and chopped fresh garlic. Cook until translucent, stirring often (as the cabbage will shrink quite a bit). Add salt, pepper, tomato juice and veg stock (turn the heat down to low). Smash the whole tomatoes with your hand into the soup pot so that they are bite size pieces. Simmer on low for 25-30 minutes, adding hot sauce and more pepper to taste.
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| Cabbage soup warms your belly |
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