Pat’s Cabbage Soup
SOUP
Total Time: 40 mins
Prep Time: 10 mins
Cook Time: 30 mins
Yield: 4 servings
Dish Size: Bowl
INGREDIENTS
- 2 Tbsp olive oil
- 1-2 large yellow onions, chopped
- 2-3 stalks celery, chopped
- 3 carrots, grated
- 2 green peppers, stemmed, seeded, and chopped
- 1 zucchini, seeded and diced
- 2-3 cloves garlic, grated
- 1 tsp salt
- 1 tsp black pepper
- 1 Tbsp Worcestershire sauce
- 1 28-ounce can crushed tomatoes
- 4 cups chicken broth
- ½ head of cabbage, shredded
Directions
- In a heavy bottom pot, sauté onion in olive oil just until soft. Add celery, carrots, peppers, and zucchini and continue to sauté just until vegetables begin to brown, about 5 minutes.
- Add cabbage and garlic and cook just until cabbage begins to wilt, about 2 minutes. Add tomatoes, chicken broth, and seasonings. Stir to combine.
- Bring to a boil, reduce to simmer, and cook until cabbage is tender, about 25-30 minutes. Season with salt and pepper and serve in temp-tations® bowls.
Tara’s Tidbits®
My mom’s friend Pat revived this recipe that was the basis of a diet back in the 80s. She added some seasoning and the zucchini and we all can’t get enough. It’s tasty AND healthy—what more could you ask for?