A BIG Pot Of Cabbage Soup

1 med.-lg. head of green cabbage
4 med. carrots
6 stalks celery w/ tops
6± big garlic cloves
1 med.-lg. onion
2 med. zucchini
some radishes
28oz. diced tomatoes
28oz. water
1t garlic salt
1t black pepper
1t Italian seasoning

I was watching YouTube cooking videos yesterday and stumbled on (yet another) weight-loss-cabbage-soup video. I've made many variations of this over the years, but since I had all the ingredients here, plus several never mentioned, such as radishes and zucchini, I decided to make a big pot. I love any kind of vegetable soup! After a couple heatings, you could hit this with your immersion blender to keep it interesting. . .It's amazing to me how changing the texture makes it a whole different soup!

Combine all the chopped vegetables, seasoning, tomatoes and water in a 6 quart pot.

Simmer over low heat for an hour or two. Taste and correct any seasonings, adding bouillon or soup base now if it needs extra flavor.

Mmmm, soup on a windy-blustery day (in August! 😯) sure sounds good! . .Lin

Smokey Cabbage Soup

2 big carrots

4 stalks celery

1 med. head green cabbage

2T butter

4c water

smokey salt and pepper

1½ c slice-chopped colorful peppers

1½ c sliced leeks
chopped celery tops

2T Better Than Bullion - vegetable

Chop or slice the first 3 ingredients into a 4-5 quart pot with the butter.  Saute' a few minutes then add water a little at a time.  I used Lapsang Souchong tea instead of water this time!  This is a smokey black tea that I really love and felt it would add another dimension of flavor.  It did!

Add seasonings, the peppers, leeks and soup base.  Simmer about 20 minutes when all the ingredients are in the pot.  Serve with crusty bread or croutons. . .Lin