Contributed by Lynne Snyder
Bring to a boil about 2 cups water. Add:
- 2 to 4 Tbs. (or more) Superior Touch Better Than Bouillon Vegetable Base (sold in soup sections of some grocery stores)
- 1 chopped onion
- 4 minced or pressed cloves garlic
Let boil for about 5 minutes. Add to taste (I use quite a lot):
- Basil
- Oregano
- Parsley
- Curry powder
Add also:
- Chopped carrots
- Chopped celery
When these veggies are about half cooked add:
- Green beans, canned, drained
- Corn, canned, un-drained or frozen
- Canned beans, any kind such as kidney beans, black beans, etc., un-drained
- Any frozen veggies you like such as peas
- Any other canned veggies you like (mushrooms for example, don't drain the mushrooms)
- Fresh chopped tomato (optional)
- Spaghetti sauce, one whole 26 oz. bottle
Bring to a boil. Now add:
Lots and lots of chopped cabbage—you add the cabbage last because you want it a bit crunchy.
Elizabeth, who is 10 and hates cabbage, says this is the best part of the soup! We all agree. You may need to add more water if it is too thick.
Let the soup boil only just a bit--you want the cabbage to remain a bit crunchy. Taste and add:
- 8 oz. can of tomato sauce if you think it needs it
- cooked pasta at this stage if you want
This soup gets rave reviews from everyone, is easy to make and really takes only one-half hour from start to finish.
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