HEALTHY CABBAGE SOUP

Source: Wanda
Comments: A great soup anytime of the year and can be used for a diet soup.

1 small to medium head cabbage, cored and coarsely chopped
1-1/4 cups chopped onion
1 cup sliced celery
3 cloves garlic, chopped fine
5 small red potatoes, quartered
1/2 pound greens (I used collard greens, but you can use your favorite)
2 tablespoons extra virgin olive oil
1 tablespoon Ghee or butter
1 teaspoon each: ground cumin, ground coriander seed
1/2 teaspoon each: ground turmeric, garam masala, Italian seasoning
1/4 teaspoon cayenne
Salt and fresh ground black pepper (I used 1-teaspoon salt 1/2-teaspoon pepper)
2 teaspoons Wyler’s chicken bouillon granules
1 (32oz) box Swanson’s chicken broth
5 cups water
1 (15oz) can dark red kidney beans, rinsed and drained

In a large soup pot, heat olive oil and then saute onion, garlic, celery and potatoes about 5 minutes, stirring often. Add Ghee or butter and then stir in cumin, coriander seed, turmeric, garam masala, Italian seasoning and cayenne. Continue to heat and stir about 1 minute and then add chicken broth and water. Bring to a low simmer and cook about 15 minutes. Add cabbage, greens, kidney beans, chicken bouillon, salt and pepper; bring to a low simmer and cook about 10 to 15 minutes; do not overcook. Allow setting about 1/2 hour for seasonings to blend. Serve hot

Note: I get all of the spices at Wal-Mart

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