Its cold out again tonight… and when I say “cold”, I mean its below 50 degrees. I realize that this is by no means cold for the rest of the country but it is for us (me)!
A friend of mine has been bringing in a really yummy-looking cabbage soup to work this week for lunch. It looked hardy and chock full of veggies and since I’ve never met a vegetable I didn’t like, I thought I’d give her recipe it a try. I didn’t have any cabbage in the house but did have half a bag of kale in the freezer so decided to change it up. I also went kinda nuts emptying out whatever veggies I had in the fridge and bought a few more at the grocery store before getting home from work. Here’s what I did:
- 2, 14 oz cans of diced tomatoes (I used the “zesty jalapeño” flavor but plain is good too)
- 1, 28 oz can of tomato puree
- 1 beef bouillon cube
- 1 envelope of powdered onion soup
- 1 onion
- 6 cloves of garlic
- 4 stalks of celery
- 3 carrots
- 3 zucchini
- 1 pint of mushrooms
- quarter of a “calabaza” or yellow squash of choice
- 1/2 large bag of kale
- pour contents of all canned tomatoes (both diced and puree) into a large stock pot and fill with about 8 – 10 cups of water.
- Add bouillon cube and onion soup envelope
- add chopped veggies
- Simmer until tender
Done!! Soooo good and even better for you!!! Kale is a super food full of iron and tomatoes are rich in vitamin C and anti-oxidants. Enjoy!