CABBAGE SOUP

Course: Soups & Stews

Servings: servings

Author: J.B. Lekumberry, co-owner, J.T. Basque Bar & Dining Room in Gardnerville

2 cloves garlic thinly sliced
1 medium yellow onion halved and sliced
2 large carrots peeled, split, and diced (about 2 cups)
4 ribs celery split and diced (about 3 cups)
1 head green cabbage core and stem removed, chopped into 2-inch chunks
16 fluid ounces diced tomatoes puréed
2 large bay leaves
1/16 teaspoon Mediterranean oregano small pinch
1 tablespoon dried parsley flakes
6 quarts homemade beef chicken, or vegetable stock, or 6 quarts water plus 8 fluid ounces beef consommé plus 2 tablespoons wet chicken base (jarred, not dried)
1 cup potatoes (optional) peeled and diced or 1 cup small white beans (cooked)

Cook garlic and onion in 8-quart pot over medium-low heat with a little oil. Sweat onion and garlic. Add 6 quarts of your homemade stock, or add 6 quarts water along with 8 fluid ounces consommé and chicken base. Add bay leaves and oregano, then increase heat to high. Add celery and carrots. Bring to boil. Add cabbage and blended tomatoes, and return to boil. Add parsley flakes and potatoes or white beans (if desired). Bring to medium boil for 30 minutes. Salt and pepper, to taste. To eat for lunch, start cooking after breakfast, or after lunch to eat for dinner. Enjoy!