January is Soup Month Cabbage Soup

Mother’s Cabbage Soup

This will be the last January 2014 Soup   installment.  There will be more soup recipes - soup is one of my favourite foods.

Growing up this was a family favourite and Mom made it at least once a month and the quantity meant that we enjoyed it for more than one meal.  

Chopping vegetables is what times time in making this soup so make sure that you either prepare ahead of time or leave enough time before you want to serve the meal.

I often take liberties in making this soup using vegetables that were left in the crisper and need to be used up.  You can make the soup with Kale and cabbage with good results as well.

½ to a whole head of cabbage

4 onions

2 green or red peppers

1 bunch scallions

5 to 7 celery stalks

4 - 6 carrots

2 cups green beans

1 can tomatoes Juice

28 can of diced tomatoes

1 package dry of onion soup mix
1 lb. of ground beef or chicken - we do not add the meat preferring the vegetarian version

Directions:

1. Chop all of the vegetables to a consistency that is easy to eat in a soup.
2. In a large pot place vegetables and add enough water to cover vegetables, salt to taste and simmer vegetables until tender.  Leave the lid off as the water needs to reduce. 
3. Add the tomatoe juice, canned diced tomatoes, onion soup mix and cooked ground beef if you are adding this. 
4. Cook for another 10 to 15 minutes.  Add salt and pepper to taste and serve.

This makes a very large pot of soup.  It can be cut in half and tastes just as good.

Grandma Snyder

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