Friday, March 22, 2019

Cabbage and Potato Soup.

The healthy and hearty soup taste so
delicious, especially on a stormy Winter's day.
Actually, we're in Spring.  Although the snowstorm 
today makes it feel like Winter. 


2 Scallions, (green onions) 
5 mushrooms 
1 garlic clove
2 celery stocks 
1/2 green pepper

1 can tomato soup (284ml)
1 large can crushed tomatoes (28 oz.)

2 carrots
1 parsnip
3 potatoes

1/2 of a large cabbage.

parsley, pepper to taste. 
salt (optional)


Chop up the green onions,
 mushrooms, garlic, celery
 and green pepper.

Add them to a large skillet with oil.

Saute about 5 minutes or until soft.

In the soup pot add about 6 cups soup stock.
I use Campbells Chicken broth 900ml and I
added some homemade stock that I had on hand.

Add the skillet vegetables.

Add the tomato soup and the crushed tomatoes.

Chop up the carrots, parsnip and potatoes.
Add them to the soup pot,

Chop up the cabbage. About 5-6 cups

Cover and cook 
until vegetables are tender,
about 1/2 hr.


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