Cabbage Soup II Recipe

Ingredients

1 stalk celery, diced

1 onion, diced

1 green bell pepper, diced

1 small red onion, diced

1 small yellow bell pepper, diced

1 quart soup stock

1 (15 ounce) can whole peeled tomatoes with juice

1 teaspoon salt

1 teaspoon ground black pepper

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon dried sage

1 teaspoon dried thyme

1 teaspoon dried basil

1 teaspoon dried marjoram

3 tablespoons chicken bouillon granules

1 tablespoon olive oil

Directions

In a large saucepan, heat celery and onion in vegetable liquid at medium heat for about 30 minutes. Stirring often, cook until celery is tender. Stir in green bell pepper, onion and white onion. Bring to a boil, stirring constantly. Reduce heat to low, cover and simmer for 2 minutes.

Stir pasta into soup. Bring to a boil, stirring constantly. Reduce heat to medium-low and cook for 3 to 4 minutes or until pasta is absorbed. Stir in tomatoes with juice, salt, pepper, thyme, rosemary, sage, basil, marjoram and bouillon. Continue to stir and cook for about 1 minute.

Stir chicken bouillon into soup. Return to a boil and cook for about 10 minutes. Stir in olive oil and cook for about 2 minutes. Add celery mixture and heat through. Serve hot.

Comments

iQiiPiViNi writes:

⭐ ⭐ ⭐ ⭐

Extremely hearty and tasty soup, I made slight modification in that I used orzo instead of potato and celery instead of cabbage. One could easily add salads and be complete with the potatoes. Very easy to make, however it still came out very soupy. My husband could even eat it outside!

hoppyschmoopoos writes:

⭐ ⭐ ⭐

We were never much of a fans of this soup. The texture of the filling is very poor, and the vegetables just never popped. I always preferred a meat broth, vegetable or nothing, and this just didn't have one.