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"Anything Goes" Cabbage Soup

4 star rating
 

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Submitted by: RT123

 

This brothy chicken soup contains plenty of vegetables (among them are cabbage, onion, bell pepper, fresh & canned tomatoes, potato, carrots, mushrooms, and summer squash) and herbs for flavor.
 

Ingredients

  • 2 skinless, boneless chicken breasts, cut into cubes (or go meatless and add more garlic and seasonings)
  • 5 cloves of garlic, chopped
  • 2 tbsp. extra virgin olive oil
  • 1 large Spanish or other onion
  • 1 large green or red bell pepper
  • Wine to deglaze pan (about 1/2 cup)
  • 1 large fresh tomato
  • 1 potato
  • 3 carrots
  • Fresh mushrooms (12 oz)
  • Chicken broth (4, 14 oz. cans reduced-sodium/low-fat)
  • Bay leaves (2 or 3)
  • Oregano
  • Basil
  • Black Pepper
  • 1 can diced tomatoes (the seasoned variety with jalapeno peppers adds a little kick!)
  • Large head of cabbage
  • 2 small zucchini
  • 2 small yellow summer squash
  • Any other fresh vegetables you want to add (broccoli, snow peas, spinach)
  • 1 tbsp grated romano cheese per serving

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Method

Brown chicken with garlic in olive oil in large soup pot. (If going meatless, saute garlic in olive oil.) Sprinkle chicken with a little salt. Cut onion and bell pepper in large chunks; add to pot and saute. Deglaze pan with a light wine (White Merlot works well.) Add sliced carrots, diced potato, sliced mushrooms, and coarsely chopped fresh tomato. Cook until vegetables are just tender. Add chicken broth and bay leaves. Season to taste with oregano, basil and pepper. Add can of diced tomatoes and coarsely chopped cabbage, stirring often to press cabbage below the surface of the broth. When cabbage begins to wilt, add the zucchini, summer squash, and any other vegetables you choose. (Vegetables taste better if you don't overcook them.) Serve in bowls with fresh grated Romano cheese.

 

Notes: As much as I loved my grandmother's cabbage soup, which started with pork spareribs and sausage, I needed to come up with a healthier version that still had enough substance to be the main course of the meal. This soup tastes a little different each time it's made because of the variety of vegetables available. It's extremely low in fat and calories, but has a lot of taste. I've also omitted the potato at times and added a handful of rice instead.

 

Number of Servings: 8

 

Submitted by: RT123 ()

 

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