This afternoon I made a quick cabbage soup, using mostly vegetables from the CSA farm share (Community Supported Agriculture) to which I belong.
I love making soups. They are usually very easy, and you wind up with tons of food that keeps well and can be frozen and defrosted later. This is a very simple and tasty vegetable soup:
2 quarts chicken or vegetable stock
3 T olive oil
2 small onions, finely diced
2 leeks, chopped
2 cloves of garlic, minced
1 medium cabbage head, chopped
2 potatoes, diced
3 or 4 small turnips, diced
1 28-oz can of peeled whole tomatoes, tomatoes diced, liquid reserved
3 bay leaves
1/2 tsp crushed red pepper
salt and pepper
2 T chopped parsley
For this recipe I made my own chicken stock, but you can use canned chicken or vegetable stock, or bullion if you want. Fairway, the local market here, sells chicken backs and necks for $.49/lb, so for $3 you can make a very large pot of stock that can be frozen and reused. Bring the stock to a boil in a large pot (I used a 5 quart dutch oven).
Meanwhile, saute the garlic, onions, and leeks in a pan with the olive oil until onions are translucent and leeks are soft.
Add the diced potato, turnip and cabbage to the pot. You can pretty much add any vegetables you want to this soup, but potatoes and turnips add a nice starchiness to the soup. We didn’t have carrots around so I didn’t use them, but carrots and/or celery would also go well into the soup. Boil for at least 10 mins to soften the potato.
Add a few turns of fresh pepper, the crushed red pepper, and bay leaves. Once the onions and leeks are soft, add them to the pot, along with the diced tomatoes and the reserved liquid.
Allow the soup to simmer for 15 minutes (at least) or until the flavors have come together. Adjust seasoning with salt and pepper to taste. If you like a spicier soup, add more crushed red pepper. Garnish with fresh chopped parsley and serve.