Because eating healthy is one of my firm priorities, I choose to cook our meals most of the time. And because I am perpetually busy, the recipes I use need to meet these criteria:
- be easy and fast to prepare: 30 minutes or less hands-on time
- require just a few basic, but fresh/non-processed ingredients
- be high in flavor and low in calories
- be versatile and easy to modify based on the ingredients on hand
Today’s soup recipe meets all of the above criteria perfectly: it is light, fast and flexible.
This soup is a good example of how to make a recipe “your own”. The ingredients listed are just a guideline. Feel free to adjust them to your liking, the recipe is very forgiving.
- 1 tbsp canola oil
- 1/2 onion, chopped
- 1/2 lb chopped lean kielbasa (or ham, ground beef, etc.)
- 3 cups chopped cabbage
- 4– 5 cups chicken or vegetable broth
- 3 tbsp tomato sauce (can use spaghetti sauce)
- 1 tbsp vinegar (I use cider vinegar)
- 1 tsp each: dried dill, celery salt, caraway seeds (or your favorite seasoning)
- 2 tsp salt
1. Heat a soup pot over medium-high heat, add canola oil and onion. Saute for a couple minutes, till the onion starts to soften. Add the sausage, or whatever other kind of meat you are using (you can skip the meat completely to make the soup vegetarian). Cook 2-3 more minutes, stirring.
3. Add tomato sauce and vinegar– any kind will work. Their acidity helps to round off flavors, so I don’t recommend omitting them. Adjust salt to your liking. Let simmer a couple more minutes, and serve!
Note: to make the soup more hearty, you can add about 1/4 cup uncooked rice with the broth (or 1 cup of cooked rice at the end). Think deconstructed stuffed cabbage!
Sharing at A Bowl Full Of Lemons.