Sunday, December 2, 2018

Sunday's Soup/Cabbage Confetti Soup

A few years back, I read a book about the nutrients and vitamins contained in vegetables and why we should eat them at a certain time of year. I was blown away by cabbage...of all things. Did you know that while the cabbage seems to be similar to lettuce, it's actually related to broccoli, kale, and cauliflower? Who would have thought? Not me! It's packed with vitamin C and K, helps to improve digestion, and also has an anti-inflammatory response in the body, so it helps to protect against infection, such as colds. Cabbage has also been found to lower blood pressure as well as cholesterol. Pretty amazing for this simple vegetable. So, eating cabbage at this time of year is especially great. It may actually help ward off a nasty cold :) 

I decided to call this soup Cabbage Confetti Soup, as it is rather colorful, with celery, carrots, fire roasted tomatoes, green and yellow split peas, and finally cabbage.   

Begin with 1 large yellow onion, and 1 cup of chopped celery. Saute under tender. 

Add 1 cup of green, and 1 cup of yellow split peas. If you would rather, you can choose one or the other. Split peas are pretty much...split peas. I just like the added color :)

Add in 2 large sliced carrots, 1 large can of fire roasted diced tomatoes, 6 cups of chopped cabbage, 12 cups vegetable broth, 2 bay leaves, 1 teaspoon of celery seed, 2 teaspoons of dried thyme, and 1 teaspoon of dried rosemary. 

Bring everything to a boil. Reduce heat and simmer for 30 minutes, or until split peas are tender. Serve and enjoy!

Cabbage Confetti Soup

3 tablespoons olive oil
1 large yellow onion chopped
1 cup celery chopped
3 cloves garlic minced
2 large carrots sliced 
6 cups chopped cabbage
1 cup yellow split peas
1 cup green split peas
1 28 oz. can fire roasted diced tomatoes
12 cups vegetable broth
2 bay leaves
1 teaspoon celery seed
2 teaspoons dried thyme
1 teaspoon dried rosemary
1 tablespoon fresh lemon juice
salt and black pepper to taste

Begin by heating oil in large soup pot. Add onions and celery and saute until tender. Add garlic and continue to saute for another minute, stirring so as not to burn garlic.
Add split peas, cabbage, carrots, canned tomatoes, vegetable broth, bay leaves, celery seed, rosemary, and thyme. Bring to a boil. Reduce heat and simmer until peas are tender, about 30 minutes. 
Season with salt and black pepper to taste. Add in 1 tablespoon of lemon juice.

The soup may be served as is with a nice piece of warm, crusty bread. You may also serve it over a bed of wild rice, a delicious addition. 

The soup freezes well, so have some now, and save some for later. Another idea is to freeze in small batches for lunches.

I hope you enjoy the soup, and I hope that it will help to ward off those nasty winter time colds :)

Share this PostPin ThisShare on TumblrShare on Google PlusEmail This

1 comment: