Of shoes, and ships…and cabbages – soup, that is
Great easy soup!
This low calorie soup is warm and filling. Courtesy of Joe Corinti, – a modified version of the “G.M. Wonder Soup”
Prep time is mostly just cutting things up.
The cooking does the rest:
Ingredients
1 head of cabbage – any size – cut the cabbage into quarters, rinse and then chop up
1 can (large or small) of tomatoes or 4 fresh tomatoes
2 celery stalks – chopped
1 small onion or 4 scallions – chopped up
1 quart of good chicken or vegetable broth (canned, packaged) or use bouillon cubes with water to equal 4 cups or Lipton Onion Soup mix with water required
Herbs,flavoring, Salt and pepper to taste (no sugar or sweeteners)
Prep time is mostly just cutting things up.
The cooking does the rest:
Ingredients
1 head of cabbage – any size – cut the cabbage into quarters, rinse and then chop up
1 can (large or small) of tomatoes or 4 fresh tomatoes
2 celery stalks – chopped
1 small onion or 4 scallions – chopped up
1 quart of good chicken or vegetable broth (canned, packaged) or use bouillon cubes with water to equal 4 cups or Lipton Onion Soup mix with water required
Herbs,flavoring, Salt and pepper to taste (no sugar or sweeteners)
Optional: any other vegetables you like in whatever quantity you wish. I added broccoli, corn, garlic
Directions:
While you are heating the broth or bouillon in a large pot or Dutch oven, chop everything up into bite-sized pieces that isn’t already small. You can use a food processor to speed the effort, but don’t process it too long. You want it to still have chunks and pieces.
Add all of the vegetable ingredients to the heated broth.
Heat on a low flame, covered, for about an hour until the cabbage is soft and the flavors have a chance to blend.
This soup tastes even better the second day.
Enjoy!!
Note: After trying the original recipe, I discovered that I did not like using a full bunch of celery. Once I only added two stalks, it was more to my liking. Feel free to adapt as you prefer.
Happy Holidays to all!
My gift to everyone is an easy recipe for making gravy. Shouldn’t life offer some gravy?
And, the gravy I’m suggesting is probably the most healthful you could have. (You will also find this recipe in the Forum under Home recipes.)
GRAVY
This is good for any kind of gravy – chicken, beef, ham, fish – or even vegetables.
Start with the drippings of a cooked protein source. If there is fat, take the drippings, and put them in the freezer until the fat has congealed. Once the fat is solidified, scoop it off and proceed.
1. Take the liquid you have saved and taste it. If it needs more “oompf,” add some bouillon (either liquid or a cube, diluted with boiling water), and maybe a little tamari or soy sauce or whatever herbs, seasonings (salt, pepper) you like.
2. Heat the drippings and additions in a pot on the stove on a medium flame. When the liquids reach a slow boil, add the following: 1 teaspoon of corn starch per about 2 cups of pot liquid added to a little water, stir, and add slowly to the liquid.
3. Once the gravy is thickened, turn the heat down low until you are ready to serve it.
This gravy could be made for a non-meat item like tofu or vegetables with just the bouillon, seasonings, and cornstarch.
