I took a walk on the beach today. Love being able to stroll along the ocean, in the winter, without having to wear a coat.
What to do with the cabbage I received in my CSA share this week? I decided on making a healthy soup; and I also used some of the other vegetables I received from the local farms in the recipe. The soup is very easy to make, with nothing fancy—just fresh veggies, chopped up and thrown into a big pot, covered with water and simmered. I used an 8 quart (7.6 liter) pot.
- 6 carrots, chopped
- 1 sweet onion, chopped
- 1 green bell pepper, chopped
- 3 or 4 celery stalks, chopped
- 8 oz. mushrooms, sliced
- half a head of cabbage, ripped or cut into small pieces
- green beans
- bunch of scallions, diced
- 2 to 3 cups of chopped tomatoes
- preferred seasoning, to taste
Put the carrots, onion, green pepper, celery and mushrooms into the pot. Add enough water to cover the veggies. Put the lid on the pot and simmer. Then add the cabbage, green beans and scallions. Keep adding water as needed to keep veggies covered. Lastly, add the tomatoes. Keep pot covered and simmer until the veggies are tender, approximately 45 minutes. This soup is flavorful and doesn’t need any extra seasoning. You can serve it as it is, or enhance further. I added an organic no-salt seasoning, made by Kirkland, which contains a whole bunch of herbs including garlic and pepper. It added a little “kick” to the recipe. Expect 10 – 14 servings.