Cabbage and Tomato Soup
Leeks tend to trap a lot of sand and grit in between their layers. It's important to wash leeks thoroughly before using them.
SERVES 6–8
INGREDIENTS
- 2 large onions
- 3 stalks celery
- 1 clove garlic
- 2 leeks (light green and white parts)
- 3 carrots
- 2 cups cubed new potatoes
- 1 cup shredded green cabbage
- 3 tablespoons olive oil
- 1 teaspoon rosemary
- 1 teaspoon parsley
- 1 teaspoon thyme
- 6 cups Basic Vegetable Broth
- 8 medium-sized whole tomatoes or 1 (16-ounce) can
Chop the onions and celery, and thickly slice the garlic and leeks. Slice the carrots and cube the potatoes (skin on). Shred the cabbage.
In a soup pot, heat the oil on medium and sauté the onions, celery, garlic, and leeks for 5 minutes. Add the carrots and potatoes, along with the herbs, to the pot. Pour in the vegetable broth. Bring to a boil, then reduce to a simmer, cover, and simmer for 1 hour.
Add the tomatoes, whole, to the top of the broth, if they are fresh. Cover and heat until you can slip off the skins. If using canned tomatoes, just stir them in with liquid included. Crush the tomatoes with the back of a large spoon. Rewarm the soup briefly.
