This is a
recipe for cabbage soup that I threw together one night, when we had a bunch of
veggies that needed to be used up. Even
my seven year old Blake, who is the pickiest eater I’ve ever met LOVES this
recipe. He calls it “Mommy’s Left-Overs Soup”. Hope you all enjoy!!
Cabbage
Soup (AKA "Mommy's Left-Overs Soup)
(Keep in
mind when you make this that I cook for what amounts to a small army. Unless you REALLY like leftovers, I recommend
cutting the recipe in half. You can also
make a big batch and freeze half of it, I have done this with the leftovers and
they taste fine re-heated on the stove)
Ingredients
1 Medium/Large
Head Cabbage (Chopped)
1 Large
White Onion (minced)
Approx.
3/4lb Baby Carrots (sliced)
2 Large
Tomatoes (Diced)
2 Cans of
Rotel Tomatoes (Do NOT Drain, add Juice and All)
2 Cans of
Diced Potatoes (Drained and Rinsed)
2 Cans of
Light Red Kidney Beans (Drained and Rinsed)
1lb Thick
Cut Bacon
5 Cups
Chicken Stock
Water
Salt,
Pepper, Garlic to Taste
Instructions
(I make it all in one pan)
In large
pot cook bacon slowly until slightly crispy.
Once bacon is cooked (do NOT drain) add onion, carrots, tomatoes, Rotel,
and Potatoes; stir and cook for approx 1 - 2 minutes. Then add chicken stock
and cabbage. Stir ingredients together
and fill the pot up with water. Stir
again, turn down heat to simmer, cover and let cook. If at any point it starts to boil rapidly
turn the heat down some more, it should cook very slowly. After about 60 - 90 minutes add kidney beans
and begin adding salt, pepper and garlic.
I can't really tell you how much to add, you'll just have to add, let it
cook some and taste...when it tastes good for you, then you're good to go. If when adding beans it makes it so that the
pot is getting too full, just ladle out some of the juice and put it to the
side. As the soup cooks down for a bit
you can add the excess juice back into the pot.
I let mine cook for a few hours.
