Meal-in-a-Bowl Cabbage Soup

                                                                                                                          

I was browsing through some “old” photos over at my Flickr account the other day and came across this one for Meal-in-a-Bowl Cabbage Soup from Not Just for Vegetarians.

With winter almost getting ready to bid us “farewell” (fingers-crossed) I still think there are quite a few perfect “soup days” to come. 

I think every day is a good soup day actually LOL.  I   all kinds of soups and in the spring summer, winter and fall! . 😉

                                        

This is a very filling and flavorful, “chunky-style” vegetable soup. If you like cabbage, you’re going to love this soup.

When I make this recipe, I don’t bother with side dishes or add-ons. Maybe a slice of bread but nothing else.

Makes a generous batch too. I hope you enjoy it soon. 🙂

See page 2 for complete recipe.

Happy Cooking 🙂

                                                  

Meal-in-a-Bowl Cabbage Soup

Serves 6-8 generously.

1/2 C. TVP (textured vegetable protein) available at health food stores and some grocers

2 teas. onion soup powder (or equivalent in soup cubes)

3 T. vegetable oil

1 medium onion, coarsely diced

2-4 garlic cloves, minced (to taste)

2 large carrots, coarsely diced

2 stalks celery, coarsely diced

1 medium sweet red pepper, diced

1 -28 0z. can stewed tomatoes (with juice) low sodium type if possible

1- 13 oz. can tomato paste

5-6 C. vegetable stock ( start with 5 C. and add more if soup is getting too thick)

2 T. apple cider vinegar

2 T. honey

1 tsp. paprika (mild) OR  chili powder (spicy)  (or use a tsp. of both if you like it spicier!)

1/4-1/2 tsp. freshly ground black pepper

4 C. finely chopped green cabbage

2 T. chopped fresh parsley (garnish)

In a small bowl, reconstitute the TVP by adding 1 C. boiling water. Add the onion soup mix and stir well. Set aside.

In a large soup pot, heat oil over medium heat. Add the onions, garlic, carrot,celery and red pepper and saute for 5 minutes. Add all other ingredients, except the cabbage and parsley. Reduce heat to low and simmer uncovered for 1 hour. Add cabbage, cover pot and simmer an additional 15-30 minutes, until cabbage is tender. Add a bit more stock or water if soup is too thick for your preference. Top each bowl with parsley and serve.

Recipe adapted from Not Just for Vegetarians, Delicious Homestyle Cooking, the Meatless Way by Geraldine Hartman. All rights reserved.

Advertisements

4 responses

  1. This is a delicious soup. I’d love to have a bowl right now. We’ve made it here quite a few times. Very filling too.

  2. The photo makes it look so appetizing. Num num.

  3. Hi Joe, I agree. I haven’t made this one for quite some time. Will have to add it to the next “menu list” on the fridge. 😉

    Hi Bongo, Do doggies like soup Bongo? Mr. Cheddar likes toast and Cheesies (but not together!) I’m not sure about soup LOL.

    Happy Week, G

  4. I love soup any time of the year — even in the summer! 😀 Yum Yum!

Thanks so much for your comments!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: