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Spiced Cabbage Soup

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  • 1 small white cabbage, cored and sliced (about 3 cups)
  • 1/4 cup olive oil
  • 3 medium onions, diced
  • 1 large carrot, quartered and sliced
  • 1 stalk of celery, diced
  • 1 tsp. smoked paprika
  • 1 dried chilli
  • 3 cloves of garlic, minced
  • 2-3 bay leaves
  • 1 tsp. fresh thyme
  • 1 jarred red pepper, diced
  • 2 tsp. cracked black pepper
  • 1 small can of white navy beans (rinsed)
  • 1 1/2 cups of Motts vegetable cocktail
  • 7 cups of chicken/vegetable stock
  • 2 zucchinis, halved lengthwise then sliced
  • salt and pepper to taste
  1. In a large pot, add your olive oil over medium-high heat. Add your onions, carrots, celery, bay leaves, peppers and saute for 7-10 minutes to soften.
  2. Add your smoked paprika, cabbage, thyme, garlic, black pepper, red peppers and beans and stir to coat all the ingredients with the paprika for a couple of minutes.
  3. Add your Motts cocktail juice, stock, chili and bring to a boil. Cover and reduce to a simmer on medium heat for 40-45 minutes.
  4. Adjust seasoning with salt and pepper. Add your green zucchini and simmer for 5 minutes to cook. Serve hot.

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