Tuesday, March 10, 2009


  • 1 head green cabbage, finely shredded or chopped
  • 2 large onions, chopped
  • 16 to 28 ounces canned tomatoes, chopped with juices
  • 2 green bell peppers, seeded and chopped
  • 4 celery stalks with leaves, or cutting celery, chopped
  • 6 carrots, peeled and sliced
  • 1/2 pound green beans, stem ends snapped, sliced on the diagona
  • Black pepper to taste
  • Chopped fresh herbs, such as parsley, sage, dill, cilantro, or thyme
  • Garnish: Balsamic vinegar or lemon or lime juice, Minced fresh herbs, Chopped green onions

Place all the vegetables in a big soup pot and cover with water. Bring to a boil over high heat, then reduce the heat to medium and boil gently for 10 minutes. Cover, reduce the heat to low, and simmer until all the vegetables are soft. Stir in the black pepper and chopped herbs. This soup can be served hot or cold. It can be pureed or partially pureed to vary textures. It can be seasoned differently for variety, with balsamic vinegar, lemon or lime juice, different fresh herbs, or chopped green onions.

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