This delicious soup recipe can be altered to satisfy your cravings! Because it is so versatile, this recipe has evolved into one of my favorite fall and winter staples. To have soup ready for my lunch or dinner, I make a big batch for a base and freeze servings in 12–16-ounce containers. Once thawed, I add a variety of ingredients to fit my mood. For example, I add black beans, corn, and cumin to give the soup a Mexican flavor, or rice, chicken sausage and shrimp to make a faux gumbo. Try different vegetable, herb and spice combinations to find your favorite base recipe and then experiment with additional ingredients to match your cravings. In other words, I invite you totally rewrite my recipe!! Preparation times will vary depending on which ingredients you ultimately use. If you come up with a flavorful variation, please share it in the comments! Please note that the nutritional information on the printable recipe is for this base recipe only.
- Preparation Time: 30 minutes +/-
- Simmering Time: 1 1/2 hours
- Yield six 12 ounce servings
- Snacks to Banquets:
- Freeze portions in varying sizes for individual, small group or large group meals. Mason jars work well.
- For a large gathering simmer and serve in a large crock pot.
- Preparation and Serving Tips:
- To save time you can use prepared Cole slaw mix rather than a head of cabbage. Chop it up a bit more before adding it to the soup.
- Any onion will work. Use your favorite-yellow, red or green.
- Bone broth adds extra protein, but any broth will work, including vegetable.
- If you crave a spicy soup, use Bloody Mary mix rather than vegetable juice if you’re not worried about losing some of the nutritional aspect of the soup.
- Beans, meats and poultry add flavor and nutrients to the soup. Have fun experimenting with different combinations of proteins and vegetables. Whole grain rice and beans provide a complete protein for vegetarians.
- Once you determine which ingredients you want to use for your base recipe, the total amount should be about 6 cups, including the can of tomatoes. For every extra cup of vegetables, beans or proteins you add above 6 cups, I recommend you add another cup of broth.
- The spices listed in the recipe are my favorites. Find herbs and spices that fit your own taste if you desire. Other options to consider include tarragon, turmeric, basil, chili powder and cumin.
- Serve with optional garnishes- cheese, chopped avocado, fresh parsley, croutons or whatever topping complements the ingredients you used.
- Serve with a carbohydrate of choice- crackers, tortilla chips, corn bread, muffins or crusty bread.
- You Will Need:
- A large soup pot or Dutch oven. A Crock pot can be used for simmering and serving. Vegetables can be sautéed in a small skillet before adding to the larger pot if you wish.
- A sharp knife and sturdy cutting board.
- Mason jars or other storage containers for leftovers.
- Ingredients for base recipe:
- 1 Tablespoon olive oil
- 1 cup diced celery
- 1/2 cup diced carrots
- 1 cup diced onion
- 1/2 cup diced green pepper
- 2 cups chopped green cabbage
- 1/2 Tablespoon minced garlic
- 1 envelope onion soup mix
- 16 ounces broth, any kind
- 16 ounces vegetable juice
- 1 can (10 ounce) diced tomatoes, any variety, undrained
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Directions:
- Heat the olive oil in the soup pot, Dutch oven or a small sauté pan.
- Sauté the celery, carrots, onion and bell pepper until the onion begins to turn translucent.
- Stir in the cabbage, garlic and sauté a few minutes more. If you used a sauté pan, transfer the sautéd ingredients to the larger pot.
- Prepare the onion soup mix with 8 ounces of hot water. Add the prepared soup mix, broth, vegetable juice and the can of tomatoes to the pot. Add any additional ingredients at this time. Stir and heat thoroughly.
- I recommend not adding mushrooms or beans until the last 20 minutes as they are apt to become mushy if left in the heat too long. Beans may also thicken your soup.
- Stir in the seasonings. Turn the heat down to low and simmer for 1 1/2 hours, stirring occasionally.
- Take out the bay leaf before serving.