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.