Updated: Sep 29
I know what your thinking. (cabbage soup?!) When I was twenty I did a "cabbage soup" diet. I lost a few pounds of water weight which all came back as soon as I ate a sandwich. The soup wasn't horrible- but it was boring with a capital B. I was remembering that soup today and thinking it could be improved- really improved with extra veggies, better broth, and less cabbage. I was right.
Oh- is this soup good- pungently good. It's ideal for spooning up through the steam when you've just killed yourself shoveling a mountain of snow (my husband) or when you simply want warm comfort with no guilt. It's amazing with or without dunking bread, too.
"Beef broth is a major part of the soup's power-flavor. If you don't do meat- use vegetable broth, but add 2 cloves of minced garlic in with the carrots and onions."
Notes: Olive oil is extra-virgin. Beef broth is Orrington Farms.
HEARTY CABBAGE SOUP
Ingredients: 1 tbsp. olive oil, 1 small onion-chopped, 3 chopped carrots, 1 stalk celery-chopped, 1/4 tsp. salt, 1/4 tsp. pepper, 2 bay leaves, 4 cups beef or vegetable broth, 1 can petite diced tomatoes, splash of red wine, 1 zucchini-chopped, 1 can drained and rinsed Northern beans, dried parsley.
1. Heat olive oil over medium-high heat in a large pot. Add onion, carrots, celery, salt and pepper. Cook for 5-7 minutes, until onion is translucent.
2. Pour in broth, wine and tomatoes. Bring to a boil and turn down to simmer for 30 minutes or until carrots are just fork-tender.
3. Add zucchini and beans. Cook for 15 minutes or so, until zucchini is tender.
4. Serve hot, with dried parsley sprinkled on top and extra black pepper.