Kelly's Cabbage Soup

Hard to believe the wonderful weather this spring!  I feel less motivated to cook and more interested in taking a stroll.  Or hanging up the porch swing and getting lost in a good book.  True confession: I really ought to remove the strings of holiday lights on our porch railings before I start loafing!  Maybe I'll work on this as my soup simmers...
 


As we count down to summer, broth-based soups are more appealing than heavy, creamy ones.  This recipe stands alone as a diet-friendly lunch choice, or can satisfy the whole family, paired with warm bread or cheese and crackers.

Kelly's Cabbage Soup

an original recipe by Kelly Jo Vanderstelt

1.  Puree' together in blender for 30 seconds or so:

• 1 - 11.5 oz. Can of V8  (low sodium is fine)
• 4 Stalks of Celery, cut into blendable-sized chunks

2.  Pour into soup pot and add:

• 1/4 lb. Beef, uncooked and diced  (part of a roast or sirloin steak)
• 1 - 14.5 oz. Can of Stewed Tomatoes
• 3 Cup of Beef Broth (or Water and 1 1/2 Tbs. Better than Bouillon - Beef)
• Half of a 2 lb. Head of Green Cabbage, chopped into bite-sized pieces
• 1 medium Onion, diced
• 6 Carrots, cut into bite-sized pieces
• 1 Tbs. Minced Onion
• 1/2 Tsp. Chili Powder
• 1/4 Tsp. Paprika
• 1/4 Tsp. Salt
• 1/4 Tsp. Pepper

3.  Bring to a rolling boil, then reduce heat and simmer for about 45 minutes, until cabbage is tender.


Optional:  Use leftover beef from a roast instead of uncooked meat, and throw into soup pot 20 minutes before the end of simmering.

Serves 8 to 10.  Freezes well.