Monday, February 16, 2015

Cabbage Soup

1 tablespoon olive oil
1 medium yellow onion, sliced thinly
2 cloves garlic, minced
2 carrots, cut into coins
2 leeks, sliced thinly
3 stalks celery, chopped
1 small red potato, diced
6 cups vegetable broth
4 cups water
1/2 head cabbage
2 tofurky beer brats
bay leaf
fresh parsley
fresh rosemary

Heat olive oil in large pot. Add onions and garlic to oil. Cook until onions begin to turn transparent.

Stir in carrots, leeks, celery, and potato. Allow to cook down on medium heat for about 5 minutes. In the mean time, cook beer brats in separate pan until they are toasted on the outside. Chop cooked brats and add to vegetables in pot.

Add the bay leaf, vegetable broth, and water to pot. Bring to a boil. Stir in roughly chopped cabbage and parsley. Turn to low heat for at least 30 minutes.
Stir in fresh ground pepper and chopped rosemary.

makes 9 servings
126 calories  |  3.1g fat  |  16.9g carbs  |  7.9g protein