Wednesday, March 14, 2012

Cabbage Soup

St. Patrick's Day is right around the corner and this recipe will have you celebrating Irish heritage in an easy, low calorie, but ultra satisfying cabbage soup. I mean, surely our Irish ancestors had more recipes than corned beef to add to the table. The soup is a basic combination of ingredients and seasonings that reminds me of how wonderful it can be  to keep it simple. I don't know about you, but sometimes I get so focused on whipping up some fabulous creation, that it's comforting to come back to the calming ways of simple old fashioned cooking.



Cabbage Soup


1 onion, chopped
2 large cloves of garlic
3 ribs of celery, chopped with leaves included
1 cup of carrots, sliced
6 cups of vegetable broth (or equivalent if using vegetable bouillon)
2 cups water
1 teaspoon dried thyme
1 teaspoon dried rubbed sage
1/4 teaspoon black pepper
2 bay leaves
1/2 head of green cabbage, sliced
1 sweet (or baking) potato, chopped 
1/3 cup fresh parsley, chopped (fresh here makes a big difference!)


1. In a large pot, saute onions and garlic for 3-5 minutes on medium-high heat until onions begin to soften. Add rest of ingredients, including water/broth except for parsley.
2. Reduce heat to medium-low for at least 30minutes until vegetables are tender. 
3. Stir in parsley. Add pepper to taste, serve and grab your spoon!


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