Cabbage Soup
With the New Year upon us we are trying to be health conscious. Here is a recipe to help you put some flavor and nutrition into your diet. I have made this soup many times and it is always delicious. You don't have to be on a diet to try this soup out, this is great anytime of year. This was a weight watchers basic recipe that I changed. I added more vegetables and a can of V-8 juice instead of tomato juice. You can use your imagination and add any thing that you like in soup. Open up your refridgerator or freezer and see what you can add. This soup is even better the second day so don't worry about those left overs they will taste even better tomorrow.
Cabbage Soup Recipe
1 Tablespoon Olive Oil
2 Cups celery chopped
1 Tablespoon chopped Garlic
1 1/2 Tablespoons dehydrated onion( or 1/2 cup chopped fresh onion)
2 Quarts Water (or chicken, beef or vegetable stock) eliminate the 2 envelopes of powdered chicken boullion
4 Carrots chopped
4 cups shredded cabbage
2 cups chopped broccoli
2 cups chopped cauliflower
2 Tablespoons Worcestershire sauce
1 Tablespoon Hot Sauce (Franks)
2 envelopes powdered chicken broth
2 cups V-8 juice
Sauté celery, onion and garlic in olive oil until tender. Add the water or stock, then shredded cabbage, broccoli, carrots and cauliflower along with Worcestershire sauce, hot sauce Cook for 1 hour. Stir in the chicken boullion, V-8 juice and cook 1 hour longer. Season with salt and pepper.
I have added any left over vegetables from the fridge or freezer. All the amounts can be adjusted to your taste.
2 Cups celery chopped
1 Tablespoon chopped Garlic
1 1/2 Tablespoons dehydrated onion( or 1/2 cup chopped fresh onion)
2 Quarts Water (or chicken, beef or vegetable stock) eliminate the 2 envelopes of powdered chicken boullion
4 Carrots chopped
4 cups shredded cabbage
2 cups chopped broccoli
2 cups chopped cauliflower
2 Tablespoons Worcestershire sauce
1 Tablespoon Hot Sauce (Franks)
2 envelopes powdered chicken broth
2 cups V-8 juice
Sauté celery, onion and garlic in olive oil until tender. Add the water or stock, then shredded cabbage, broccoli, carrots and cauliflower along with Worcestershire sauce, hot sauce Cook for 1 hour. Stir in the chicken boullion, V-8 juice and cook 1 hour longer. Season with salt and pepper.
I have added any left over vegetables from the fridge or freezer. All the amounts can be adjusted to your taste.
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