Vegan
Feeling poor? In grad school? Spent the day toiling in the fields? Whip up a batch of this hearty and wallet-friendly soup. If it was good enough for the sharecroppers, it’s good enough for you.
olive oil
1 yellow onion, diced
1 stalk of celery, diced
1 head of garlic, cleaned and chopped
2 carrots, chopped
2-3 large potatoes, chopped
½ a head of green cabbage, chopped or shredded
1 can of white beans, drained
1-2 boxes of your favorite vegetable stock
salt & pepper
dried herbs (I like thyme and rosemary, but use whatever you like or have around)
the hot sauce of your choice
Sautee the onion, garlic, carrots, and celery in a large soup pot with some olive oil until everything is soft.
Add a box of stock to the pot. Throw in the potatoes and the cabbage along with a bunch of salt, pepper and dried herbs. Boil everything until the potatoes are cooked (about 15 minutes, depending on the size of the potatoes).
Add the beans.
Add more veggie stock if you want more broth.
Taste it! There are not a whole lot of ingredients in this soup, so every component should taste the best it can. Continue to add salt, pepper, dried herbs, and/or hot sace until you like the way the soup tastes.
Serve in a bowl with some toasted bread, or inside of a bowl made of bread. Either way. Enjoy!
Did you cut up the cabbage before putting it in the soup?
ReplyDeleteYes! Thank you so much for pointing that out. I am going to update the recipe right now to specify that you should shred or chop the cabbage before you throw it into the pot. Great comment.
ReplyDelete