The Vegan Kitchen: Rustic Red Cabbage and Potato Soup

At the end of the week, I like to make soup out of the last of the vegetables. This week the soup turned out especially tasty, so I thought I’d share the recipe with you. Also, nutritionally speaking, this combination of red cabbage, gold potatoes, tomatoes, beans, carrot, onion, garlic, and spices is a powerhouse. The combination of these foods will prolong your life, boost your immune system, lower your cholesterol, protect you from infection, and fight cancer. Not bad for a one pot meal!

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Preparation time: 70 minutes. Serves 4-6.

• 1 tablespoon olive or grapeseed oil (for sauteing)
• 1 yellow onion. chopped
• 1 carrot, sliced
• 6 cloves garlic, minced
• 1 tablespoon herbs de Provence or 1 teaspoon each thyme, rosemary, oregano
• 1 bay leaf
• dash of cayenne,
• 1 tablespoon balsamic vinegar
• 1 can (16oz) diced tomatoes
• 6 – 7 cups vegetable broth
• 4 medium gold potatoes, cut in ½ inch pieces
• 1/2 head large red cabbage, chopped
• 1 can (16oz) kidney beans (or cannellini, great northern or navy)
• sea salt & fresh cracked pepper, to taste
• 4 inch square of nori seaweed, torn into 1/4 inch pieces

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In a large pot, heat oil over medium-high heat, add garlic, onion, carrot. Saute for 5 minutes or until fragrant. Add tomatoes, broth, potatoes, and cabbage and bring to a boil, cover. Reduce heat to low and simmer for 20 minutes. Add beans and spices. Cover and simmer for an additional 20 minutes, stirring often. Add salt & pepper as needed for taste. When the potatoes are tender and the broth is a rich red color, the soup is done.

We served the soup with sliced oranges and Eva’s homemade Garden Angel Savory Scones which are hearty and crusty.

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Copyright 2016 Michael Simms