Scott's Recipe

Soup - Vegetable Old Fashion

Category: Chili, Chowders, Soups & Stews

1 Tbsp olive oil
1 cup chopped onion
4 small carrots, chopped
1 rib celery, chopped
1 garlic clove, minced
4 cups salted chicken stock or broth
2 cups water
1 (15.5 oz) can white beans (like Great Northern or Navy), drained and rinsed
1 (14.5 oz) can diced tomatoes, undrained
1 medium head cabbage, chopped (for about 6 cups)
3 cups frozen mixed vegetables
1/2 tsp kosher salt, or to taste
1/4 tsp freshly cracked black pepper, or to taste
1/2 tsp Creole or Cajun seasoning, or to taste, optional
1/2 Tbsp dried parsley
1/2 tsp dried basil
Red pepper flakes, to taste, optional


1. Heat oil in a soup pot over medium high heat, add onion, carrots and celery and cook until tender, about 5 minutes. Add the garlic and cook for a minute longer.
2. Add the stock, water, beans, tomatoes, cabbage, mixed vegetables, parsley, basil, salt, pepper and Creole/Cajun seasoning.
3. Bring to a boil, reduce to a low simmer, cover and cook for 30 minutes or until cabbage is at the desired tenderness. Taste and adjust seasonings.
4. Garnish with additional parsley and red pepper flakes, if desired. Offer hot sauce at the table.

*****Notes
Besides the standard frozen mix, mixes containing zucchini, broccoli, cauliflower, sweet peppers, hot peppers, corn, peas, potatoes and/or green beans are all good choices. Okay to use canned and drained, or cooked fresh vegetables.