My goodness my family garden is so plentiful this year! What am I going to do with all of these veggies?! Summer is not over yet, but with Fall approaching I am starting to alter my diet during the cooler days and nights.
I had this huge head of cabbage and endless tomatoes that I wanted to find a recipe for. I found a basic one online, which I then altered to be heartier and healthier.
I was pleased on how it came out! Homemade recipes are the best. Cabbage soup freezes very well and I put the rest of the soup in individual tupperware containers for those cold rainy Autmun days.
3 tablespoons cooking oil such as sesame or grapeseed oil
1/2 to 1 onion, chopped
2 cloves garlic, chopped
2-3 carrots, chopped
1-2 stalks of celery
2 quarts water (8 cups)
4 teaspoons or 1 cube veggie bouillon
1 teaspoon salt, or to taste
1/2 teaspoon black or cayenne pepper, or to taste
1/2 head cabbage, cored and coarsely chopped
1 lb or 1 can (14-16 oz) of tomatoes, diced
Sprinkle in your favorite Italian seasonings such as basil, parsley and oregano to taste.
- In a large stockpot, heat oil over medium heat. Stir in onion and garlic; cook until onion is transparent, about 5 minutes.
- Stir in water, bouillon, salt, and pepper. Bring to a boil.
- Stir in cabbage. Simmer until cabbage wilts, about 10 minutes.
- Stir in tomatoes, onions, carrots and celery.
- Return to a boil, then simmer 20-30 minutes, stirring often.
Health Tips:
- Use organic ingredients whenever possible.
- I don’t recommend using olive, soy or canola oils as they have lower heat smoke points. canola and soy may also be genetically altered if not organic.
- To lower your sodium add less salt and increase your Italian seasons to add flavor
- Experiment with adding in different veggies such as squash, zucchini or green beans. Add these in Step 4.