Wednesday, January 26, 2011

Cabbage Soup

1 small med head cabbage, cored and coarsely chopped
1 1/4 cups chopped onion
3 cloves garlic, chopped finely
5 small red potatoes, quartered
1/2 lb greens
2 Tbs. Extra virgin olive oil
1 Tbs. butter
1tsp each: ground cumin, ground coriander seed
1/2 tsp each: gr. turmeric, garam masala, Italian seasonings, cayenne
1tsp salt and 1/2 tsp fresh ground pepper
2 tsp chicken bouillon granules
1 box (32 oz) Swanson chicken broth
5 cups water
1 can dark red kidney beans
2 cups mushroom slices

In a large soup pot, heat olive oil and then saute onion, garlic, celery, and potatoes about 5 min. stirring often. Add butter, and then stir in cumin, coriander seed, turmeric, garam masala, Italian seasoning and cayenne continue to heat and stir about 1 min. and then add chicken broth and water. Bring to a low simmer and cook about 15 min. add cabbage, greens, kidney beans, chicken bouillon, salt, pepper, and mushrooms. Bring to a low simmer and cook about 10 to 15 min. do not over cook. Allow setting about 1/2 hour for seasonings to blend. Serve hot.

I have made this soup twice and I love it. My mom tried it and did not like it as much. It is probably a preference thing. I don't have the calories and nutrition on this one but it should be pretty good for you by what is in it.

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