I've been on a soup kick lately and I think I'm getting the hang of making them. Tonight it is a chilly 55 degrees Fahrenheit in sunny California. I know, many of you may laugh because 55 is not chilly at all, but we Californians are a different breed of animal, we don't handle the cold well at all, especially Californians born and raised in Arizona as I was!
2 T. Olive Oil
4 Stalks Celery diced super tiny
2 1/2 cups shredded lettuce - any brand
1 Green bell pepper also diced super tiny
2 Cloves fresh garlic -grated
1 - 14 ounce bag Classic Cole Slaw Mix
2 T low sodium Soy Sauce
1/2 tsp garlic powder
1 tsp onion powder
Salt and Pepper (to taste)
1 - 8 ounce can tomato sauce
1 - 15 ounce can White Beans also called Navy Beans (optional)
4 cups low-sodium chicken sauce
2 cups water
1. Heat the oil in a large soup pot over medium high heat, then add celery, carrots, peppers and minced garlic and cook until the vegetables begin to brown and become fragrant, about 5 minutes. Stir in Soy Sauce, garlic and onion powder, 2 teaspoons of salt and 1 teaspoon black pepper.
2. Add the cabbage to the pot and stir until it begins to wilt, won't take long since it's shredded cabbage and carrots, about 2 minutes. Add the can of tomato sauce, chicken broth and water, stir to combine. Bring to a boil and then reduce to a simmer and cook until the cabbage is tender, 30 minutes or to suit your taste. Taste for seasoning and add more salt and/or pepper as needed.
My daughter didn't think beans would be a good addition to the soup, but I love beans in soup so I open the can and drained them well with hot water, added about 1/4 to a 1/2 cup in the bottom of my bowl and added the soup on top. The beans helped to cool the soup a bit. I also added a splash of La Victoria. Yum!
It was just that easy to make a hearty, healthy, satisfying soup for a cold winter day. I know this one is a keeper and I will be making it often!