Recipe of the Day ....

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Simple Cabbage Soup


3 tablespoons olive oil
1/2 onion, chopped
2 cloves garlic, chopped
2 quarts water
4 teaspoons chicken bouillon granules (or vegetarian bullion cubes are good too)
1 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
1/2 head cabbage, cored and coarsely chopped
1 (14.5 ounce) can Italian-style stewed tomatoes, drained and diced - I avoid things in cans so I suggest tomatoes in glass containers or fresh plum tomatoes run through the food processor.


Note - Soup can be enhanced with leftover cooked beans, cooked meat, cooked pasta, Italian herbs, or leftover cooked brown rice. Throw those in at the end to avoid making them mushy. I also like a squeeze of fresh lemon on soup to heighten all the flavors.


Directions
In a large stockpot, heat olive oil over medium heat. Stir in onion and garlic; cook until onion is transparent, about 5 minutes.
Stir in water, bouillon, salt, and pepper. Bring to a boil, then stir in cabbage. Simmer until cabbage wilts, about 10 minutes.
Stir in tomatoes. Return to a boil, then simmer 15 to 30 minutes, stirring often.


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