Cabbage potato tomato soup
2-4 stalks of celery depending on size (mine were very small)
½ onion, I used red.
1 medium head green cabbage, chopped
1 large potato, diced
4 cups vegetable broth
1 cup tomato juice (if you want it more tomatoey add 2 cups)
2 tbsp olive oil
No-salt seasoning (kind of like ms dash)
Freshly cracked black pepper
(Seasoning to taste)
When I cook I eyeball everything. It’s so freeing!
Start out by dicing the trifecta (carrot, onion, celery).
Then heat large Dutch oven our saucepan or pot over medium heat, add oil.
Then add the trifecta in the pot.
Add the pepper and no salt seasoning, stir occasionally.
While that’s going, dice the potatoes. Then add them in.
Add the vegetable broth and raise the heat to medium high.
Chop the cabbage.
When you’re done, add the cabbage and tomato juice. Bring to a boil and then lower to a simmer. Simmer for 20-30 minutes.
Finish with some salt and more black pepper.
I like this soup because the starches in the potato add a little thickness to the broth.