So, it’s too cold this time of year for salad, but I still find myself craving leafy, green vegetables. Cabbage soup is nice, but I’ve always found it a little thin— which is why I’ve added in the kale and swiss chard. I love making a big pot of this soup at the beginning of the week. It’s really filling, and if you don’t overcook the veggies, it reheats well. (This recipe does make a lot of soup— between five and six cups.) I also like this soup as a way to indulge the urge to eat wayyyy too much— something that’s hard to resist when it’s winter!— but this is healthy.
-garlic cloves, minced (I used four)
-one red onion
-one large cabbage, sliced thin
-one bunch kale, ribs removed, sliced thin
-one bunch swiss chard, stems removed
-big can of diced tomatoes (low sodium)
-no salt tomato paste
-salt and pepper to taste
-five-six cups vegetable stock/broth
-Saute the red onion and garlic in the pot.
-When the onions gets translucent, add in the kale and cover. Steam for a minute or two.
-Add in the vegetable broth and tomato products. Stir well, making sure everything is thoroughly mixed.
-Next, add in the cabbage. (At this point, it will look like a TON of leaves! That’s fine, the cabbage and kale will cook down.)
-Toss in the parsley (or other spices.) I’ve found dill and paprika also work well in this soup.
-Once the cabbage is tender, add in the swiss chard. (The chard takes the least amount of time to cook.) If you’re using spinach, add it now.
This soup also freezes and heats well. You don’t want the veggies too well done, or they’ll get soggy over progressive reheatings.
I’ve also added in bell peppers and spinach to this, came out good. If you like spice, this soup does well with hot peppers.
And, giving credit where credit is due, this soup was inspired by a recipe from XOJane.com.