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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 (recipe to follow in coming weeks).
Copyright 2016 Michael Simms