Winter Cabbage Soup
The recipe seemed so simple, and yet it turned out to be unbelievably delicious (we were so shocked that I make it a lot now).
The list of ingredients:
- 250 g Kielbasa (lean turkey), penny sliced and cubed
- ½ red cabbage, shredded
- 1 box chicken broth (low sodium)
- 2 garlic cloves, minced
- 2 carrots, diced
- 1 large onion, chopped
- 28 oz can tomatoes (diced)
- ½ tsp hot pepper flakes
- ½ c barley (this is totally optional because it’s less like soup and more like porridge the next day)
The method (its just so easy!):
- In large pot, heat olive oil over medium heat. Cook onion & garlic until soft (~3 min)
- Stir in everything else. Cover and bring to a boil, then simmer for up to 45 min. Stir occasionally
- Sprinkle with parsley before serving if you’d like (I don’t though. I add 1 Tbs of the dried stuff to the recipe)
Words of warning: red cabbage can be messy to work with but it makes such a richly coloured broth that makes it taste even more delicious! A small-med size one will be good for two soups and you can freeze it in between. I also sometimes add things like broccoli stalks (I chop and freeze them for soups when I make things that require just florets) but I don’t recommend any starchy veggies like potatoes, it will ruin the flavour.
Makes 2L at 91 Cal per cup (see full nutritional information »). Photo coming soonish – I plan to make it again.
April update … a photo!!
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