Produce Info, Storage Tips and Recipes

Hearty Cabbage Soup

1/2 large white onion, chopped
4 garlic cloves, minced
4 potatoes, peeled and chopped to 1/2 in cubes
5 carrots, peeled and chopped to 1/2 in cubes
2-3 tbsp Herbes De Provence 
2 tbsp oil or Earth Balance
1 medium sized cabbage head, chopped
1 can cannelini or white kidney beans, drained and rinsed
1/2 cup chopped celery 
1 cube vegetable bouillon
Water 

Spicy Italian Seasoning:
1 1/2 tbsp dried oregano
2 tsp cayenne pepper
2 tsp red chili pepper flakes
1 tsp ground black pepper
1 tsp salt

Begin by heating some oil in a soup pot on low heat and simmer the onions until they start turning translucent, then add the garlic and cook for a couple minutes. In a large casserole dish, put the potatoes and carrots together, coat with the Herbes De Provence and mix with a little oil or Earth Balance, as I used. Put the dish in the oven, preheated to 300 degrees. Add the cabbage to the onions and garlic in the soup pot and add a cup or so of water and cover so the cabbage will steam while the potatoes and carrots are roasting. When the potatoes and carrots are fairly cooked through but still firm and not overly mushy (should take about 30 minutes) add them to the soup pot with the white beans and celery. Add water so that it covers everything in the pot by about an inch, then add the bouillon and Italian seasoning. Cover and simmer for 2 hours or more...

The Rockin' Vegan

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This recipe was first featured in Boston Organics Newsletter No. 08 of 2012.