Garden skinny soup
Recipe by Courtney Glantz
1 TBS olive oil
1 medium onion, chopped
3 carrots, peeled and chopped
3 stalks of celery, chopped
1 red bell pepper, chopped
4 cloves garlic, minced
2 quarts chicken or vegetable stock
2 cups of water
1 28 ounce can diced tomatoes
1 small head of cabbage, thinly sliced
1 TBS hot sauce
salt and pepper
optional garnishes: fresh cilantro or parsley, parmesan
1. Heat a large soup pot over medium heat, add olive oil, then onions. Cook until translucent, about 5 minutes.
2. Add carrots, celery, red pepper and cook until tender, about 8 minutes. In the last minute or so add the garlic. Season with salt and pepper. Add the stock, water, tomatoes, cabbage, and hot sauce. Bring to a boil and then simmer uncovered for 30 minutes.
3. Season to taste with more salt, pepper, and/or hot sauce. Garnish how you prefer. My vote? Extra hot sauce, lots of cilantro, a little parmesan cheese, and the heel of the bread loaf to dip in.
starters February 18, 2016 16:52
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