Sunday, January 27, 2008

cabbage and potato soup



I like to make soups from what I have on hand. This one is substantial, earthy, inexpensive and I think delicious. It also freezes well. It isn't a quick meal but it's easy to put together if you are okay with chopping vegetables, and if you freeze portions they will be ready when you are.



Cabbage and potato soup

Makes about 8 servings (adjust to your needs; nothing is sacred!)

2 Tablespoons +/- oil
2 large potatoes
1 large onion
1 large carrot
1 clove garlic
1/2 head cabbage
1 - 2 quarts vegetable broth or water
1 - 2 tsp ground red pepper
paprika, black pepper, salt to taste

Peel potatoes and carrot. Chop onion. Heat oil in large soup pot, add onion. Cook, stirring occasionally, until onion is a bit soft. Chop garlic clove and add to pot, stir. Chop carrot, add to pot. Chop cabbage and stir into pot, cook a bit, then add broth or water. Cook until potatoes and cabbage are soft, about 20 minutes. Season with red pepper. Serve sprinkled with paprika and pepper and pass the salt.

4 comments:

Anonymous said...

I made this today and it was very tasty as is but as I was feeling like shaking things up a bit and added a few teaspoons of bacos to my 2nd bowl and it added a nice smokey taste = )

Judith said...

Anonymous, that sounds like a good addition! Also cajun seasoning would be good.

Anonymous said...

Judith..

I had it again tonight and used seasoned salt at the end. All I can say is YUM! This is a keeper!


-Anonymous (AKA Kat with no Google account)

Judith said...

Works for me!