Cabbage Soup 2 Ways

When I found out that last weekend was the last day for the farmers market until April I decided to go ahead a buy a couple extra heads of lettuce to freeze. But when I got them home I decided to make soup and freeze that instead. Soup is such a great meal in the Winter and it helps to keep my insides nice and toasty, especially on 3 degree days like today! And, freezing it means that I only have to cook once, freeze it, then pull it out of the freezer to reheat for another meal. Easy!

To make these recipies faster & easier purchase pre-diced carrots & celery in the freezer section. You can also sometimes find them in the produce section as well.

Here are my 2 favorite soup recipes:

Cabbage & Rice Soup

• 1 tsp minced garlic
• 1 tsp dry thyme
• 1 tsp fresh black pepper
• 1/2 cup basmati, rinsed
• 1/2 cup shredded or diced carrots 
• 1/2 cup diced celery
•  1/4 head of cabbage
• 6 cups no-chicken broth (I use no-chick’n bouillon cubes from Kroger or Scotts)
• 2 tbsp fresh chopped dill, plus extra for garnish
• 1/4 cup TVP (optional for protein – no need to rehydrate)Add all ingredients to large pot and cover and bring to a boil. Once boiling, bring down to a simmer, and allow to cook an additional 15 minutes or until rice is cooked . Top with extra fresh dill if desired.

Cabbage & Raisin Soup

• 1 tsp minced garlic
• 1 tsp dry thyme
• 1 tsp fresh black pepper
• 1 (15 oz) can stewed tomatoes
• 1/2 cup diced carrots 
• 1/2 cup diced celery
• 1 tbsp agave nectar (for sweetener – can substitute w/ sugar)
• 1/4 cup golden raisins
•  1/4 head of cabbage
• 6 cups no-chicken broth (I use no-chick’n bouillon cubes from Kroger or Scotts)

Add all ingredients to large pot and cover and bring to a boil. Once boiling, bring down to a simmer, and allow to cook an additional 20 minutes or vegetables are tender.