A bountiful vegetable garden produces a lot of produce. Here’s a recipe for simple goodness in a pot. You can use whatever vegetables you have in abundance except turnips. Turnips are good in the soup the first day, but after day 1, the soup takes on an unpleasant ammonia smell and taste. Not good.
In a large soup pot, saute in 2 Tbsp EVOO:
- 1 large onion, large dice
- 6 stalk celery, with leaves, chopped
- 8 carrots, sliced
Add remaining ingredients and cover with purified water, with about 1″ of water on top.
- ½ head green cabbage, chopped into bite sized pieces
- ½ head red cabbage, aleo chopped into bite sized pieces
- 7 garlic cloves, chopped
- ½ cup parsley, chopped
- ½ cup cilantro, chopped
- Corn removed from 3 cobs
- 1 tsp dried thyme
- 1 tsp dried dill weed
- ¼ cup Bragg liquid amines, to taste
- 1 or 2 tsp. Himalayan pink or Hawaiian red sea salt
- ½ tsp red pepper flakes
- dash cayenne
- 6 Roma or 3 beefsteak tomatoes, diced, or 1 can diced tomatoes with juice
Bring to a boil, reduce to simmer and simmer uncovered for 30 minutes. Cover and let sit for an hour. Before serving, bring back to a boil and cook until all the veggies are tender, about 15 minutes. Remove from heat and top with chopped cilantro and parsley.
This soup has fewer calories in it than it takes to digest it. Very full of vitamins too. Enjoy!