Vegetable soup is a always a favorite at our house. My partner Bonnie loves to make soups and she usually makes big batches so that there’s always some soup in our refrigerator ready to heat up. Leftover soup is usually better the next day anyway and just the thought of homemade soup makes me want to hurry home for dinner.
Like all soups, each batch is slightly different. Depending on Bonnie’s mood or what’s in the refrigerator at the time, the recipe can change. On this particular day, Bonnie seemed particularly inspired. So i followed her around the kitchen and took notes. Here’s the result.
Bonnie’s Cabbage Soup
(Preparation: 1 hour, serves 8-10)
- 6 tbsp olive oil
- 2½ cups onions, diced
- 10 cloves garlic, crushed
- 1 tsp salt
- 9 cups water
- 1 can crushed tomatoes (28 oz)
- 3 tbsp chicken base
- 1½ cups carrots, diced
- 2 cups green peppers, diced
- ½ head cabbage, sliced
- 2 bay leaves
- 2 tbsp cumin seeds
- ½ tsp turmeric
- ½ tsp curry powder
- 1 stick cinnamon
- ½ tsp cardamom seeds
- 1 can diced tomatoes (14 oz)
- 1 apple, chopped
- ½ cup raisins
- salt and red pepper to taste
1. Heat olive oil in soup pot
2. Add onions, green peppers, garlic and salt, sauté until onion is wilted
3. Add, cumin seeds, turmeric, curry powder, cinnamon, cardamom seeds, sauté another 2 minutes
4. Add cabbage and water, bring soup to a boil
5. Add bay leaves, crushed tomatoes, chicken base, carrots; bring soup to a boil again
6. Turn down flame, simmer for 45 minutes
7. Add diced tomatoes, apples, raisins; simmer for another 15 minutes
8. Adjust seasoning to taste