Cabbage Soup for a Healthier You!

There are a lot of variations of the Cabbage soup recipes out there. I jumped on the bandwagon and compiled my own because I like my Cabbage soup clear. To do this I eliminate the V8 juice.

This recipe makes enough soup to last about two weeks. I only eat my Cabbage soup at lunch. Unless I turn it into Caldo or a Beef Soup for a family meal.

What you will need:

1 small head of Cabbage (about 2 pounds chopped)
6 carrots (peeled and sliced)
4 stalks of celery (cleaned and sliced)
1 large green bell pepper chopped
1 whole medium onion chopped
4 green onions with chives chopped
2 cloves garlic (chopped or minced)
1 package Lipton's Onion Soup Mix
1 can Rotel (tomatoes and chilies original)

Putting It All Together:

Place all the vegetables in a large stock pot and add enough water to cover. Add your soup mix and stir. Add your Rotel and stir.

Bring the soup to a boil and reduce heat. Simmer for 20 to 30 minutes. I like the carrots a little firm. If you prefer your carrots softer, test their density and add about 10 minutes to the simmer time.

Allow the soup to cool and transfer equal portions to storage containers. Ensure to disperse the vegetables evenly prior to adding the liquid to the containers.

Make It Caldo!

For Caldo make the basic Cabbage Soup recipe, add chicken, corn, and Spanish Rice! Caldo makes a great meal for the family.

You will prepare the basic Cabbage Soup recipe but add two ears of corn. Slice the ears into 1 1/2 inch wide disks. Simmer the vegetables all together until tender.

Separately, bring to a boil 3 large leg quarters in water seasoned with about 1 teaspoon each of ground Cumin, garlic pepper, and dried onion. Reduce heat and simmer until the chicken appears to be falling from the bone.

Remove the chicken from the water. De-bone and skin the meat and gently slice the meat into chunks. Add the sliced chicken to the Cabbage Soup, stir, and serve in large bowls over Spanish Rice with warm flour tortillas.

Make It Beefy!

For Beefy Cabbage Soup you prepare the basic Cabbage soup recipe adding green beans, potatoes, and roast beef!

Prepare a 2 pound chuck roast.

2 pound chuck roast dusted with flour and Season All or Lawry's Season Salt on both sides.
1 can Rotel
1 tbsp oil
1 large frying pan
1 baking dish large enough to accommodate your roast

Heat the oil in the frying pan. Sear both sides of the roast. Transfer to the baking dish and pour the Rotel on top with all the juice and any remaining oil in the pan. Cover tightly with aluminum foil and place in a preheated 325 degree oven. Bake 2 1/2 hours or longer if you chose a larger roast.

Begin preparing your Cabbage soup as directed but add about 1 pound of mini red potatoes cleaned with the skins intact. You will also need either one pound of fresh whole green beans (cleaned and snapped, be sure to clip the ends off) or one can of whole green beans (drained). If you choose to use canned beans do not add them until the soup is almost done. Keep warm.

Remove the roast and slice into cubes retain all the juice. Add your sliced roast and juice to the Cabbage and potato Soup. If you opted for canned green beans those should be added at this time. Stir well.

This Beefy Cabbage Soup goes well with warm dinner rolls. We like Croissants but you can use your favorite.