Tuesday, October 14, 2008

A warm soup for a cool night

Now that it's starting to get fall-like here in Texas (it'll be in the mid 70's tomorrow....LOL), I'd like to share one of the best soups I've ever eaten! Every year at this time my playgroup (notice I say my playgroup and not Taylor's playgroup) get together and have a soup exchange. It is awesome. We each make a different type of soup and make enough so each family could have a meal. At the soup exchange we each exchange our soups. So we'll end up w/ 8 different soups in our freezer. It's a pain to cook all that soup but in the end it's well worth it b/c it's a good quick meal!

So I want to share a recipe that Mama Colby makes. It's delish!!!! I'm serious....if you are looking for a good soup this is it. It calls for cabbage and if you don't like cabbage don't worry b/c you can't taste it. TRY IT!!!!

Cheese-Cabbage Soup

1 small head of cabbage, chopped
1 cup chopped celery
1 cup chopped onion
1 cup chopped carrots
3-4 cans (or 1 1/2 to 2 qts) chicken broth
2 potatoes, cubed
14 t. Tabasco
1 t. Accent like Tony Chacheres
1 lb Velveeta Cheese, cute into chunks

In a big soup pot, saute the celery, onion, carrots in one stick of butter. When the veggies start to turn soft but not completely cooked, add the chopped cabbage. Add almost one whole can of broth at this point or a little earlier if needed. Just eyeball it. Once the cabbage cooks down a bit, add the remaining ingredients, EXCEPT FOR THE VELVEETA CHEESE. Simmer 45 minutes. Add the Velveeta cheese in the last 5 minutes or until melted. Be careful not to overcook once the cheese is added. Turn stove off or to the lowest setting to avoid burning. Serve with hot buttered sour dough rolls.

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