Cabbage Roll Soup

 

Ingredients:

1 large onion, chopped

3 cloves garlic, minced

1 pound ground beef ( I used ground chicken)

1 can tomato sauce 15 oz

1 can diced tomatoes 14.5 oz

6 cups chicken broth

1 tablespoon Worcestershire sauce

1 teaspoon dried basil

1 teaspoon dried oregano

1 large head cabbage, chopped

1 cup cooked barley

1 8 ounce can V8 juice

to taste salt

to taste pepper

olive oil for sautéing

Directions:

In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.

Add the ground chicken breaking it up with a wooden spoon. Cook until browned and no longer pink, about 7-10 minutes. Drain any excess fat if necessary.

Stir in the tomato sauce, diced tomatoes, chicken broth, Worcestershire sauce, dried basil, and dried oregano. Bring the mixture to a simmer.

Once simmering, add the chopped cabbage and cooked barley to the pot. Reduce the heat to low, cover the pot, and let it simmer for an additional 25-30 minutes, stirring occasionally, until the cabbage is tender.

Taste the soup and adjust with salt and pepper as desired.

Serve hot, garnished with fresh herbs if desired.

*My sauce is a large can of petit, diced tomatoes, 26 ounce cans of tomato sauce, and one can of tomato paste, I also add some beef bouillon to it. I just made these and they were the best I’ve ever made-A little sauerkrautAdd 2 tablespoons apple cider vinegar and 2 tablespoons brown sugar! Don't forget the paprika.

My personal note- after having 70 degree mornings it was 28 today. Can't complain- they are having a blizzard back home. SO far 22 inches of snow.