It is still not
warm enough to garden, but it is March and we did buy way more sourdough bread
and cabbage than we could eat in one weekend, so here is something to try if
you still have cabbage left from St. Patrick’s Day!
Cabbage & Spinach Crockpot Soup
1 shredded
Cabbage
1 package of frozen spinach
4 carrots
1 clove of garlic, smashed or minced
2 tomatoes
1 cup of water
fresh ground Black Pepper
1 package of frozen spinach
4 carrots
1 clove of garlic, smashed or minced
2 tomatoes
1 cup of water
fresh ground Black Pepper
½ tsp. celery
seed
1 tsp. dried Tarragon
1 tsp. dried Savory
Place all ingredients in slow cooker (crockpot) except the last two herbs. Cook for 8 hours on LOW. In the last 20 to 30 minutes before serving add the tarragon and savory. Serve hot.
Variation: add noodles or pasta or even wantons to this soup to give it more substance.
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