Golden Cabbage Soup
With a few simple ingredients you can make a delicious nutritious meal that can be easily prepared any day of the week. Using gold beets turns a sometimes dull looking soup into a gorgeous gold. Making your own vegetable stock will give you a richness of flavor that you cannot get in store-bought vegetable broths. Add in a can of rinsed and drained beans or use home-cooked beans to boost the protein and taste.
Ingredients
1 Tablespoon extra virgin olive oil
1/2 small onion, sliced
1 clove garlic, minced
1 carrot, peeled and chopped
1 stalk celery, chopped
1 medium gold beet, peeled and cubed
1 small head cabbage, cored and thinly sliced
1 teaspoon fresh thyme leaves, chopped
1 teaspoon fresh rosemary leaves, chopped
1 teaspoon salt
1/2 teaspoon salt
4 cups vegetable stock, preferably homemade (no or low sodium)
1 1/2 cups cooked white beans (or 1 can, drained and rinsed)
Heat oil in large pot. Add onion and garlic, sautéing about 5 minutes. Add carrot, celery, and beets, continuing to cook another 5 minutes. Add cabbage, tossing to coat. When beginning to wilt, about 5 minutes, add thyme, rosemary, salt, and pepper, stirring well. Add stock and beans and bring to a boil. Reduce heat and cook about 10 minutes or until all veggies are tender. Taste for seasonings, adding more salt and pepper, if necessary.
Makes about 5-6 cups.