Cabbage Soup

I usually make this with the water left over from cooking a corned beef, and it is absolutely awesome. Good beef stock is an appropriate substitute.


Yields about 3 quarts
Prep time 1 hour

Ingredients:
2 Tb extra virgin olive oil
1 large yellow onion – chopped coarsely (about 1 ½ cups)
2 stalks celery – chopped coarsely
1 large clove garlic – minced
3 large carrots – sliced ¼ inch thick
½ tsp red pepper flakes (may be omitted, but it really affects the taste!)
2 large sized potatoes, peeled and cut into ¾ inch dice (about 2 cups)
4 medium sized firm Roma tomatoes, cut in 1” pieces.
1 large head cabbage – cored, quartered then cut into 1” pieces
2 quarts beef stock
1/4 tsp liquid smoke (if using corned beef “stock” omit this)
Salt and Pepper

Method:
Taste the beef stock you will be using. If it is salty, then be very careful with salt in the next phase.

In a large soup pot, heat the olive oil over medium heat, add the onion, celery, garlic, carrots, and red pepper flakes, season lightly with salt and pepper. Sauté until the onions are just translucent. Add the cabbage and continue to sauté for 10 minutes, add the potato, Roma tomatoes, beef stock and liquid smoke. Simmer over low heat for 30 minutes. Taste and adjust seasonings as necessary.
Serve.
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