We aren't snowed in here, but I guess somebody somewhere probably is!
This is a rustic soup that happens to be not only absolutely delicious and fragrant, but as an added bonus it is fat free and vegan (although you can change that if you want!).
tomato-cabbage soup
from The Garden-Fresh Vegetable Cookbook, a wonderful cookbook written by a gardener, with the recipes handily divided by season so you are always cooking fresh, available produce.
1 head cabbage, cored and sliced
1 onion, thinly sliced
1 quart diced tomatoes or 3-1/2 to 4 cups diced fresh
2 quarts vegetable broth (or chicken or turkey broth)
1 teaspoon ground cumin
Salt and freshly ground pepper
Optional: Freshly ground white pepper
Optional: 1 lb sweet or hot Italian sausage, cooked, crumbled and drained, or chicken or turkey sausage
1. Heat oil over medium heat in a large soup pot. Add cabbage and onion and saute until golden, 8 to 10 minutes. Add the tomatoes with juice, broth, and cumin. If using sausage, add this to the pot now.
2. Bring to a boil, then reduce the heat and simmer for 1 hour or until you are ready to eat.
3. Season with salt, black pepper, and white pepper, being especially generous with the peppers. Serve hot.
Optional toppings: cooked wide noodles, sour cream, shredded cheese
Good side dishes: roasted winter squash and potatoes, sourdough bread, biscuits
May your winter find you warmed but not heated,
Mrs H
twitter.com/_mrs_h
