A Cabbage Soup for all Seasons

By mm_food4me

For a complete meal, add cooked chicken, turkey, or beef to the soup during the last 10 minutes of cooking.

Ingredients

• 1 head green cabbage (tough leaves removed), coarsely sliced
• 1 c. sliced carrots
• 6 celery stalks,sliced
• 4 garlic cloves, minced
• 1 medium sweet onion, cut into chunks
• 1 medium zucchini, halved and sliced
• 1 medium yellow squash, halved and sliced
• 1 28 oz. can whole tomatoes, Muir Glen
• 1 28 oz. can diced tomatoes (Muir Glen)
• 1 28 oz can tomato puree (Muir Glen)
• 1/2 c. minced fresh parsley
• 1/4 c. minced fresh basil
• 1/4 c/ fresh chives
• Salt or cayenne to taste

Details

Servings 12

Preparation

Step 1

1. Sautee onions, celery, and garlic is little olive oil.
2. Place all the other vegetables and the tomatoes, tomato puree, and 6 c. of filtered water in a large stockpot; bring to a boil, then cover.
3. Lower heat and simmer until the veggies are soft but not mushy, about 1 hour.
4. Add herbs and salt or cayenne to taste.