Thinking of Fall, I am so ready for it. The weather here has been strange for August. This morning while driving into work it was 55 degrees and the high yesterday was only 77. Great weather
for me. Wish it would stay that way. It is suppose to be cool again tonight and rain, so thinking that I might go home from work tonight and make a big pot of soup and some yummy cornbread. That sounds yummy to me. I don't do much cooking like that in the summer, but love to pull out all my soup recipes in the fall and winter. I could eat my cornbread everyday and so could Michael. Nothing better.Pot of Vegetable Cabbage Soup
Serves 10 or more
This homemade vegetable soup recipe is very flexible. You can add more or less water, vary the amount of each vegetable, or try different vegetables added in as well.
Ingredients:
- 1 onion – ( diced)
- 1 large stalk celery with green tops – sliced thin
- 3 or 4 carrots (sliced)
- 4 cups fresh or frozen green beans – (sometimes I use canned)
- 2 large potatoes (diced)
- 1 package of frozen mixed vegetables
- Frozen corn (sometimes use 2 cans)
- 6 cups chopped cabbage
- 1 can tomato paste
- 1 teaspoon garlic
- salt & pepper to taste
Preparation:
In my big soup pot or dutch oven I add onion, celery, green beans, mixed vegetables, potatoes and cabbage. Cover with water, bring to a boil, reduce heat to medium-low, cover pot and simmer 10 minutes. Add the rest of the ingredients except salt, add more water as necessary, cover and simmer another 10 – 15 minutes. Add salt & pepper to taste.
Just thinking about it makes me hungry. :)
BTW, I mentioned the Rachael Ray magazine in my last post. I took out a subscription. She has quite a few tidbits of fun information and lots of little hints and tips.
Happy Cooking!
