Tuesday, August 6, 2013
Bountiful Basket Cabbage Soup Recipe
Come by Living the Shweet Life and read all about how this recipe came to be.
1 head of cabbage chopped
1 half head of Napa Cabbage chopped
8 nice size roma tomatoes chopped
1 white or yellow onion chopped
6 carrots chopped into bite size disc
2 carrots to be finally chopped
1 hatch or bell pepper chopped
1 jalapeno pepper seeded and chopped (if you like heat add 2)
1 head of garlic minced
½ head of cauliflower flowers chopped
Sea salt to taste
2 teaspoons pepper
Put all the above into a large of water except for the 2 carrots and ¼ of the cabbage head.
Bring to a boil and turn down to medium.
Last... chop the 2 carrots along with the ¼ head of lettuce.( I use my Ninja on pulse to do this.)
Add the finely chopped carrots and cabbage to the boil and continue to cook. The soup is done when the cauliflower is soft. It usually takes about a hour to hour and half on medium heat. Make sure the water doesn't go down.
This makes a HUGE pot of soup that we eat on all week long. If you eat quinoa, cook some in water or veggie stock and add to a bowl topping with the soup. This makes a wonderful and healthy meal all year long.