So tonight, I thought "this is the night. Put the kids to bed... eat some warm stew. I can feel my behind shrinking already!" Then I pulled out all the veggies and realized that I had zero way to prep my stuff! Argh! Blerg! Blast it all!
What would SuperMom do?
She would soldier on, and I did.
I am woman, hear me roar!
**Resolution to most means New Year's Resolution. To me it means filled with resolve to chop that dang cabbage with a teeny knife. :)
Here is my recipe. It is DELICIOUS. I mean, really tasty. Hearty, and skinnifying. I hope you love it!! Best of all, it takes a half hour to cook. Easy peasy!
2 cups shredded cabbage, I cut my 1/3 head of cabbage into 4 long canoes and then shredded them.
1 can diced tomatoes. If you can find a good brand where it's puree with the diced tomatoes, all the better!
1/2 of a carrot, diced
1/2 yellow onion, diced
2 nice big fat garlic cloves. As I didn't have anything but a paring knife, I used a rasp to grate the garlic, and it worked marvelously.
2 tbsp tomato paste
1 box of Kitchen Basics beef stock. (I recommend by brand because I find it to be the best, not paid advertising.) Don't get the unsalted. This soup will need quite a bit of salt to offset the sweet carrots and cabbage. If you get unsalted stock, you are just going to have to add a ton more.
1 tsp fresh diced jalapeño, don't leave this out!
1/2 tsp dried oregano
Fresh basil, 3 or 4 Tbsp chiffonade or minced
salt and pepper, olive oil, and butter
**You can add other veggies that you love and honestly, if I had a leftover steak or any kind of shredded or diced beef to add, it would have been amazing to add. I will absolutely try that next time.
Put a tsp of olive oil into a pot with a tsp of butter. Put the pot on medium heat and toss in your onions and carrots. Cook for about five minutes until onions are soft and carrots are par-cooked. Add garlic, stir quickly to get a fast steam on it, and then dump in your beef stock, diced tomatoes (do not drain), tomato paste, cabbage, oregano, 2 Tbsp of basil, and jalapeño. Add a good sprinkle of salt (1/2 tsp or so), a nice grind of pepper, and simmer for about 20 minutes. Take care not to boil.
Test for seasoning (I had to add about a tsp, or a little over, of salt. Keep adding until it tastes really flavorful. Until I got it right, I was afraid it was going to be a dull soup, then I hit the right balance and it was incredible. It's all about the seasoning!) and check to see if your carrots are cooked. When they are cooked, you are in business!!
This soup is really delicious. I mean, really tasty. Plus, it's full of veggies, so you can feel great about eating it!!
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