Friday, October 11, 2013

Hearty Shredded Cabbage, Potato, Celery Soup

In Southern California, we are blessed with sunshine year round. This week, we experienced the beginning of fall nights. (We still have beautiful sunshine in the daytime.) Perfect weather for hearty soups! Originally when I bought the cabbage, I had planned on putting it in my carnitas tacos but on the days I made them, I was too hungry, and a bit lazy. There was no cabbage in my carnitas tacos.

With the real beginning of fall made me think of making warm soup for the nights. Usually my recipes come about with the ingredients I have at hand. You can add your own veggies and modify the soup. You will need a big pot. 

Hearty Shredded Cabbage Soup
Prep Time: 30 minutes      Cook Time: 1-2 hours

2-3 tbsp butter
1 onion, chopped
1 can beef broth (You can use chicken or vegetable if you like.)
8 cups water
1 small head of cabbage
3 potatoes, diced
1 celery stalk, chopped
1 tsp dillweed
1 tsp salt
1/2 tsp garlic salt
fresh ground black pepper to taste
bacon (optional)

Place the butter in the pot to melt. Add the onions. Caramelize for about eight minutes.

Add the broth and water. Then all of your chopped veggies go in the pot also with the rest of the ingredients. The soup should cook for at least an hour.

Meanwhile, I decided to add meat. But my pot was very full. The only option at that point was to grilled some bacon. In a pan, I grilled my bacon on medium heat. Cut the bacon in smaller pieces before you add it to the soup. Place it in the pot with the soup and stir. Continue cooking the soup.

Warm and hearty soup.. It will leave you wanting to grab another bowl. No worries; there is plenty in the pot!!