A Public Sphere for Poetry, Politics, and Nature. Over 15,000 daily subscribers. Over 6,000 archived posts.
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!
Preparation time: 70 minutes. Serves 4-6.
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.
Copyright 2016 Michael Simms