Preparation / Directions:
herbs/spices to suite your fancy: oregano, basil, bay leaf, majoram, curry
and
whatever else you have that seems like it would taste good. This recipe
developed from the "Cabbage Soup Diet" soup that an old friend to do from
time
to time. We disagreed over the health risks of the diet, but both agreed
that
the soup was delicious. This soup really is everlasting. I make up a huge
stock pot of it and leave it in the fridge, adding more fresh stuff as the
week goes by. I stay away from using vegetables like Broccoli and Cauliflower
because they aren't as nice if they get overcooked. The beans and potatoes,
and
pasta if you add it, tend to dissolve over time and after the third or
fourth
day the soup gets really thick and stew-like. I don't know for sure how
long
the soup will last before it stops looking like an appealing meal, we've
always finished it by the 5th day. Here are the instructions:
In a really large pot, heat a Tbsp of oil and fry up the onion, and then the
cabbage until tender. (You don't need to do this - if you are worried about
that little bit of oil just add the raw beans/lentils and water and bring them
all
to the boil - I think that onions always taste better if they are fried
first,
but that is just me) Add the lentils/raw beans and about 6 cups of water.
Bring
to the boil and cook until lentils are just tender. Add soup mix, tomatoes,
spices, herbs and vegetables. Vary the order - veggies like carrots take
longer
than spinach. Vegetables can be added later, and be cooked as the soup
reheats. Likewise, seasonings can be changed later as well.
This is a very flexible soup, and very cheap. The more starchy stuff you
put
in the more filling the soup will be - tvp and a bit of soy sauce makes a good
addition as well.
Have fun!
Serves: too many to count
Preparation time: 30-45
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