Steve's cabbage vegetable soup
Ingredients/Shopping list:
1 head green cabbage (Don't use purple! - I have tried it, it is yucky!)
6 green onions (scallions)
2 red bell peppers (green works fine too - but the added color is nice)
1 whole stalk (bunch) of celery
2 large cans chopped tomatoes
1 package (envelope) onion soup mix
3 bullion cubes or equivalent
Instructions:
Chop up all vegetables and put in a 8 quart or larger stock pot or kettle. The size to cut them is from 1/4 inch to 1 inch - just however big you like vegetables in your soup.
Add the 2 cans tomatoes and the 3 bullion cubes (or paste or granules or whatever.)
Stir and add enough water to cover everything.
Bring to a fast boil and boil for 10 minutes. Then reduce the heat to a simmer (slow boil) and continue cooking until vegetables are tender. (The cabbage and celery are the ones to look out for. I like mine cooked for about 30 minutes! Some people like them crispier.)
Add seasoning (like poultry seasoning or additional salt) if desired.
Enjoy a bowl of hot soup. It smells good and tastes good. And it uses more calories to process than it gives your body. This is a negative calorie food!
Let the rest of it cool, and then refrigerate. I like to put mine in pint size jars to make it easy to grab a couple before heading out for the day.