Saturday, March 29, 2014

Weekend recipe - Cabbage and Spinach Soup

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
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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