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Thursday, August 15, 2013

Light and Simple Cabbage Soup

Light and Simple Cabbage Soup

This delicately flavored soup is perfect for cool days or served cold on hot days.  I give the credit to a good friend who cooks by taste, like myself.  She served a cabbage soup similar to this and told me what seasonings she used.  Here is what I did to replicate her delicious soup.

1 cup lentils
3 quarts water
1/2 head cabbage cut into bit sized pieces, about 3 cups
1 large onion chopped
4 cloves garlic minced
5 large carrots chopped
3 stalks celery chopped
4-5 potatoes, any variety, cut in bite sized pieces
1-2 cups summer squash, chopped
1 tablespoon fennel seed
1 teaspoon cinnamon
1/4 cup fresh chopped parsley
salt & pepper to taste

In a 8-10 quart soup pan, bring water to boil and add lentils, onion, garlic, carrots, celery, potatoes, summer squash, parsley, fennel seed and cinnamon.  Once the soup comes to a boil, reduce heat and simmer until potatoes and lentils can be pierced with a fork (about 15 minutes).  Add chopped cabbage, salt and pepper to taste and simmer another 15 minutes or until vegetables have reached desired tenderness.  This will keep in the refrigerator for a week.  Makes about 16 cups of soup.

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