Friday, February 14, 2014

Cabbage Soup


I've been making lots of soup on these cold, dreary Chicago days this winter. Here's what I put in a recent pot of soup. This one is loaded with veggies and makes for a nice healthy lunch or is great to pair up with a salad or sandwich.

Ingredients:

6 beef bouillon cubes
12 cups water
1/2 cabbage, shredded
1 cup frozen corn
2 ribs celery
8 baby carrots, sliced
1 cup frozen peas
Freshly ground black pepper
Garlic salt
Oregano
Basil

Boil water and add in cubes. Once dissolved, add raw vegetables and spices to taste and simmer for about a 1/2 hour. Add frozen veggies and continue to simmer about 10 more minutes or until all the vegetables have softened.


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