Wednesday, March 6, 2013

Cabbage Soup with Tomatoes and Basil

After working from home for 5 years, I'm back to working out of the home and take lunch with me daily. So every Sunday I have been making a big pot of soup, and as soon as it cools, I dish it into 5 single-serving sized Tupperware containers. Lunches for the week - done! And this goes right along with my new mission to do as much cooking ahead of time as I can to save as much time as I can!

I try to make a different soup every week, and this Cabbage Soup with Tomatoes and Basil has to be my most recent favorite. It's healthy, so that's always a plus, but it's also so flavorful and hearty, making it a nice, filling lunch.

I used my original Cabbage Soup as inspiration, and took it a bit further with these additions and changes. I used beef broth instead of chicken broth - it's so much richer in flavor - as well as some vegetable broth. I added tomatoes for flavor and color, and then I also decided to add fresh basil a fresh, herby flavor.

Cabbage Soup with Tomatoes and Basil
Source: Original Creation

  • 1 tbsp olive oil
  • 1/2 large yellow or white onion, chopped
  • 2 cloves garlic, minced
  • Carrots, diced (I used about 6 baby carrots)
  • 1/2 head green cabbage, chopped
  • Tomatoes, chopped (I used about 10 grape tomatoes)
  • Salt and pepper
  • 4 large basil leaves, cut into a chiffonade
  • 2 c beef broth (or all vegetable broth for a vegetarian version)
  • 2 c vegetable broth

  • Heat olive oil in a large pot over medium high heat
  • Add onions, garlic,and carrots; saute 3-4 minutes.
  • Add the cabbage; cooking, stirring often, about 5 minutes.
  • Add the tomatoes, basil, and salt and pepper to taste.
  • Add the broth and bring to a simmer for about 15 minutes.
  • Adjust seasonings if necessary.

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