Cabbage Soup with Options

Ingredients

·         5 or 6 stalks of celery

·         4 or 5 carrots (depending on size and preference).
Slice carrots medium thin. For extra large carrots, halve them and then slice.

·         1 medium chopped red bell pepper

·         1 medium to large chopped onion (any will do:  red, white, yellow)

·         28oz diced/crushed tomatoes/with juice  (San Marzano are the best)

·         32oz Chicken or beef stock (or an equivalent)  Homemade vegetable stock is the best

·         1 medium head of cabbage (cut medium to large according to preference)

·         1-2 TBL Old Bay Seasoning

·         1-2 tsp granulated garlic

·         Kosher, pink Himalayan, or sea salt

·         Fresh ground black pepper

·         Water as needed to cover the vegetables and to provide adequate broth

 

Some possible options:
Frozen or fresh green beans and corn

Sliced mushrooms

White miso soy bean paste

Dry soup mix

Lawry’s Season Salt (sparingly, to taste)

Dale’s marinade, or soy sauce

Make a roux if you want a creamy version of soup

Cook soup in large Dutch oven or even better, a 24-32 qt. stock pot

Be careful not to add too much salt….go easy and add slowly. Depending on what options you use, you may need more or less salt.

Prepare your Mirepaux first
Mirepoix (pronunciation: meer-PWAH) is the aromatic flavor base made by lightly cooking onions, celery, and carrots. The vegetables are cooked slowly in butter or olive oil in order to coax out the flavors without browning or caramelizing them.  (it’s the little things that make it amazing)

After this, it is EVERONE IN THE POOL!  Use a very large stock pot. Add extra water as needed for broth. Bring to full boil, and then reduce to simmer. Needs to cook for a couple of hours.  I don’t think I have made this exactly the same way twice.  It depends on what I have and what produce looks good. Make it your own.