Soup season is here and I’m pretty excited about it. There is nothing more satisfying on a cold, chilly night than a homemade bowl of warm soup or chowder. It has become a weekly ritual in our household to try a new recipe and save our favorites. A pot full of soup in the fridge will feed us for days. It is a cost efficient and belly filling means to stay warm on cold nights.
It all began thanks to my From the Farmer delivery and receiving two heads of cabbage, that’s a lot of cabbage! So I had to think of something to do with it… sauerkraut…kimchi… nope, both too complex. Due to a slam packed week and a limited window of opportunity I decided to go with soup – chop it up, add spices, cover. Too easy.
Below is a basic, easy cabbage and potatoes soup recipe. The ingredients are simple and you can edit to your preference. This one pot soup is delicious and so easy to pull together.
I went with the following:
2 tablespoons of olive oil
2 carrots, diced
2 stalks celery, diced
2 cloves garlic, minced
6 cups vegetable broth
2 medium gold potatoes, diced
1/2 head large cabbage, sliced
1 head of broccoli
2 cans of white beans (15oz), drained and rinsed
Salt, fresh cracked pepper and hebs, to taste
Prepare your vegetables.
In a large dutch oven or stock pot, heat oil over medium-high heat, add carrots, celery and broccoli and saute for 5 minutes. Add garlic and spices and saute for about a min. Add broth, potatoes, cabbage and beans, bring to a boil, cover, reduce heat to low and simmer for 30 minutes, until potatoes and cabbage are tender. Add salt & pepper as needed.
Please share your favorite soup recipes with us. We would love to try it out and add to our recipe book!