Recipe by bh in WV
This soup was served in my college student union and was a hit with starving college students as it's big on flavor while using only frugal ingredients. I was never able to wheedle the recipe from the cooks, but this is a very close clone of it. It's a super diet recipe as it has a spicy kick that other cabbage soup recipes don't. I think diets fail more from lack of flavor than from hunger pangs! Also, it's the first soup I think of at the first sign of a cold as this one warms you from the inside out. With a toasted cheese sandwich and a hot cup of tea with honey, it's better than penicillin!
- 1 small green cabbage, coarsely chopped
- 1 medium sweet onion, chopped
- 1⁄2 lb fresh carrot, peeled and diced
- 2 (15 ounce) cans diced tomatoes with juice
- 1 teaspoon salt (or salt substitute)
- 1 teaspoon black pepper
- 2 tablespoons light olive oil (optional)
Directions See How It's Made
- Chop veggies and add to a large soup pot along with tomatoes and juice.
- Add salt or salt substitute, pepper, and oil if desired.
- Add enough water to cover the veggies by an inch or two.
- Bring to a slow boil, then reduce heat to simmer and cook for an hour or until cabbage is very soft and translucent.
- Adjust pepper to desired level of heat. You want a nice "bite" to this.
- Serve in warmed bowls with homeade wheat bread and butter. Great for the sinuses and immune system!