Tomato Cabbage Soup
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Tomato Cabbage Soup is warm, hearty, inexpensive and low calorie. Did I mention delicious?? You can pretty much add most leftover vegetables that you have in the refrigerator. Cabbage and tomatoes are a great match, the slow simmer bringing out the sweetness of the tomatoes.
The recipe is vegan. Using chicken or bone broth will make the soup heartier, as will adding sautéed ground meat or cheese. We had this soup on a cold evening and it was just so good—warmed us up for the entire night!
Make extra and freeze in freezer bags. Great to have on hand for lunch or a light dinner with crusty bread. Recipe is below.
Foodie Lit
After finding out her husband is unfaithful, cookbook writer Genna McGraw takes off for Paris for 6 months with a small advance from her publisher to write a cookbook with recipes paired with famous places, a “crossover cookbook/ guidebook,” such as the Eiffel Tower, Louvre or Notre Dame Cathedral, which Genna pairs with a Tarte Aux Fraises.
The loves of author Carol Cram are evident, from her wonderful descriptions of art, food and, of course, Paris. What a perfect read for Valentine’s Day!
Tomato Cabbage Soup
Tomato Cabbage Soup is warm, hearty, inexpensive and low calorie. You can pretty much add most leftover vegetables that you have in the refrigerator. Cabbage and tomatoes are a great match, the slow simmer bringing out the sweetness of the tomatoes. The recipe is vegan. Using chicken or bone broth will make the soup heartier, as will adding sautéed ground meat or cheese. We had this soup on a cold evening and it was just so good—warmed us up for the entire night! Make extra and freeze in freezer bags. Great to have on hand for lunch or a light dinner with crusty bread.
2 tablespoons olive oil
1 large onion, chopped
1/2 butternut squash, peeled and chopped
1 large carrot, sliced thinly
2 celery stalks
1 small head of cabbage, chopped
1 red bell pepper, cored and diced
1 yellow squash, chopped
6 cups broth of choice
14-ounce can diced tomatoes
2 fresh tomatoes, chopped
1 small bunch of kale, ribs removed, and chopped or torn into small pieces
1 teaspoon brown sugar
1/2 teaspoon cumin
3-4 fresh parsley sprigs, chopped
1 teaspoon salt
1/2 teaspoon pepper
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Add olive oil and onion into a large soup pot over a medium heat. Stir until onion begin to become translucent.
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Add butternut squash, carrots, celery, cabbage, red bell pepper and squash.
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Add broth, diced tomatoes and fresh tomatoes. Stir together and bring to a boil. Reduce to a simmer and cover, cooking until vegetables are tender or about 45 minutes.
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Add cumin, parsley, salt and pepper. Taste and adjust seasoning.
Expandthetable suggestions
Add Meat: Sauté ground beef, turkey, veal or other ground meat. Add to soup when vegetables are tender.
Add a Bit of Cheese: Sprinkle Parmesan on top of hot soup and serve.
