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.  

Like many soups, these are much better the second day after the flavors have had a chance to meditate.

 

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