BARB’S CABBAGE SOUP - Infinite Possibilities

BARB’S CABBAGE SOUP
In cool weather this comfort food warms you up and tastes so good

INGREDIENTS

1 small to med. head of Green Cabbage roughly shredded with small chunks

OR Chinese cabbage cut in pieces (these are more tender leaves & will cook faster)

1 large sweet Vidalia Onion – cut in half and then into thin slices
6 cloves garlic – cut into thin slices or chunks for more garlic flavor)
1 small or medium fresh Leek – cut White portion into 1 inch slices and lead up to the green for about 2-3 inches cutting in thin strips
1 handful of chopped parsley
3 medium fresh carrots – cut on the diagonal in thick slices (or however you like)
2 large fresh tomatoes – diced OR 2 small cans of V-8 Juice (both optional)
Add to Taste: cayenne pepper; red pepper flakes; oregano flakes; sea salt – large grain (optional); kelp flakes (optional); 3 Tbsp of sliced fresh ginger root (optional).
3 cups of water and/or your Veggie Broth – be sure to JUST pour enough to cover the veggies completely;

NOTE: if you PLAN AHEAD --- SAVE liquid from cooking veggies during the week (brussel sprouts, broccoli, cauliflower, etc) – USE THAT FIRST as liquid, then water cover.

BEGIN PREPARATION:

In a large pot, sauté garlic and onions in a small amount of water – stir to keep from sticking – adding water as needed – until they are soft and translucent;
Add leek, parsley and carrots – continue to sauté & ADD water as needed;
Add Cabbage and toss to mix up the onions and garlic, leek, parsley & carrots;
Add to Taste: cayenne pepper; red pepper flakes; oregano flakes; sea salt – large grain (optional); 2 Tbsp. kelp flakes (optional to give a great flavor); 3 Tbsp of paper-thin sliced fresh ginger root (optional – so delicious). Mix it all up and let it cook until the cabbage is softened, mix for 5-7 minutes. OR as needed;
Add your own Veggie Broth and/or water to cover the veggies completely.
Let this come to a boil and immediately lower light to medium heat to keep the pot simmering for about 15 – 20 minutes COVERED;
Check for carrots and cabbage to be tender and easy to cut with tip of knife;
Serve immediately HOT
Leftovers -- Let cool at room temperature;
Store in Refrigerator and spoon out portions to reheat only what you are using. (keeps well for a week of portions!)

Submitted By: Barbara Weatherwax