recipes

Aunt Penny’s Cabbage Soup

My aunt made this soup for me the last time I visited and it was delicious – a perfect fall or winter soup, loaded with veggies, warm and comforting and thick.  I made it New Years Day and am happy to have leftovers for the rest of the week!

Aunt Penny’s Cabbage Soup

3 carrots, diced
2 stalks celery, diced
3 cloves garlic, minced
1 medium head cabbage, chopped small
3/4c. uncooked long grain rice OR 1/2c. quinoa
1 28oz. can crushed tomatoes
6c. vegetable broth
1 can beans, drained and rinsed (I used black)
1t. paprika
1t. thyme
1T. worcestershire sauce
1 bay leaf
salt and pepper to taste

Saute the carrots, celery, garlic, and cabbage until soft, about 5 minutes.  Add the rest of the ingredients and bring to a boil.  Simmer 20-30 minutes until rice or quinoa is cooked.  Add more water or broth if needed.  Season with salt and pepper.  Serves 8.

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