Recipe: Vegetarian Cabbage Soup

Vegetarian cuisine is a delicious alternative to eating meat. Adding a vegetarian dish to your weekly meals can also save you money as it helps to increase your healthy eating options. Learning to cook with vegetables is a smart way to develop a new way of eating. If you grow your own vegetables and learn several solid recipes for their use, you can completely go ‘off the meat grid’ and develop an entirely new way of eating and living.

This is a delicious soup recipe that is amazing and can also be frozen in smaller batches to heat for later use. Keep unused portions in the refrigerator if you decide not to freeze but it should be consumed with in a few days time.

Vegetarian Cabbage Soup

2 tablespoons of butter or margarine (also could use sunflower oil or olive oil)
1 onion, chopped
1 stalk of celery, diced
1 green pepper, chopped
1 large can diced tomatoes (or 4 fresh tomatoes diced)
2 large potatoes diced
2 medium carrots diced
8 cups of chopped cabbage
1/4 cup sugar
1 tablespoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
5 cups water
3 garlic cloves crushed
fresh parsley chopped

In a large pot, add the margarine/butter and onions, saute the onions and add everything else EXCEPT the cabbage. Simmer for about an hour on medium-low heat, with out a lid. Add cabbage, stir, cover and simmer for another hour, stirring on occasion. Add salt and pepper to taste. If soup is too thick, thin with a cup of water. Really good with toast or hearty breads.

Green Grass Blades abstract acrylic
Green Grass Blades abstract acrylic painting