My Simple Cabbage Soup is so easy to make. It’s a great dinner with a slice of warm Honey Cornmeal Bread, especially on a cold Chicago night. I love the flavor combination and always make enough for leftovers.
I use as many fresh ingredients in my cooking as I can and this soup is packed with fresh vegetables. It also has a nice blend of spices, I use cayenne pepper which really gives it a kick. If you’re not into hot and spicy foods just leave the cayenne pepper out.
For the diced tomatoes I used tomatoes I canned this past fall. My sister and I worked in the kitchen together canning that day. Every time I use these tomatoes it makes me happy. You can use any canned tomatoes you prefer.
Let’s get started.
You will need the following ingredients:
- 2 cups of sliced carrots
- 2 cups of diced green peppers
- 2 cups of diced onions
- 2 cups of sliced celery
- 3 tablespoons of olive oil
- 64 oz of chicken stock (8 cups)
- 3 cups diced tomatoes
- 1/2 head of chopped cabbage
- 6 cloves of crushed garlic
- 1 tablespoon of dried basil
- 1 tablespoon dried oregano
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon of salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
Start by cleaning, washing and chopping all your fresh vegetables.
Heat the olive oil in a large frying pan. Add the carrots, green peppers, onions and celery. Saute until onions are translucent.
Meanwhile, in a large stock pot begin heating the chicken stock, diced tomatoes, cabbage and crushed garlic. Add the sauteed vegetables to pot and simmer on medium low heat for one hour, until the cabbage is cooked. Add the basil, oregano, crushed red pepper flakes, salt, black pepper and cayenne pepper.
Cook for about five more minutes and you are done. Eat up, it’s good for you and tastes great. Tomorrow it will taste even better.