Cabbage Soup Recipe

I am currently slurping up a bowl of this soup as I'm typing out this post. This soup is a comfort food of mine, so this was my second attempt at perfecting my own recipe. I really like how this batch turned out. My favorite way of serving this soup is over a small bowl of steamed white rice, but you can also add some potatoes to the recipe if you'd like. I like how easily customizable this recipe is, because if you use veggie broth, it can be vegan. You can also add any other veggies you like.

This recipe calls for 8 cups of broth & yields about 12 cups total of soup. This is a huge batch!

Ingredients:

• 4 carrots
• Head of celery (4-5 stalks)
• Small bunch of kale
• 1/2 a head of cabbage
• 1 yellow onion
• 3 garlic cloves
• 3 tbsp tomato paste
• 1 can of whole peeled San Marzano's (28oz)
• Spices: fennel seeds, coriander, cumin, ground ginger, chili flakes, paprika, salt, & pepper
• Olive oil
• 8 cups of broth (veggie, or chicken, your choice)
• Dutch oven

Process:

1. Chop up all veggies & then set aside. Keep cabbage & kale to roughly 1 in. pieces, cube up the carrots & celery (Keep kale separate from other veggies, as it will be added in last)
2. Chop up the whole onion & crush garlic. Sauté onions with olive oil and then add garlic once the onions become translucent
3. Add 3 tbsp of tomato paste & cook for a couple minutes, to cook off the raw taste
4. Pour in 8 cups of broth & the whole can of San Marzano's. Break the tomatoes apart with a wooden spoon
5. Add all the chopped veggies in (except kale! We don't want them to wilt too soon)
6. Bring the soup to a boil then let simmer for at least 30 minutes (I let mine sit on the oven even after it's done cooking, the more it sits the better it tastes)
7. Add spices as desired (be generous, as this is a big batch. My favorites in this recipe are fennel seeds, coriander, cumin, & paprika)
8. Add kale in at the last 5 minutes, so that it keeps its color, but still softens
9. Enjoy! Serve by itself, or over rice

(The celery and carrots still hold a good amount of their crunch, despite being in a soup, so if you'd like them softer, you can pre-boil/sauté them.)