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So I made it through the first four days and I must say It wasn't that bad. I made this vegetable soup to start off my week. It was tasty and full of vegetables; however, for someone who doesn't eat alot of vegetables, this may not be the best dish for you. I love my vegetables, but even for me the textures were bothersome. So rather than chalk it up to a bad recipe I modified it and through it into the blender, added a few tablespoons of heavy cream and salt. It was perfect! But what was the best part of this whole soup exploration was the crusty Cuban Bread that I got to dip into it. This soup was really a hoge podge of vegetables with a vegetable/tomato bullion base so when you make it you can add your own vegies to it. It really is a cheap and cheerful dish and feeds up to eight or nine people.
Ingredients
1/2c Tomato Sauce
1lbs Cabbage Mix
1/2 c Turnip Greens
1/2 c white dry beans
2 or 3 Celery Stalks
1 Medium Onion
1 Leek Stalk
1 Vegetable Bullion
1 to 2 c of Water
1tbls of garlic
2tbls of oil
3tbls of Heavy Cream
Directions
Follow the directions on the back of the bean bag or use can white beans.
1. In a large pot add your olive oil. Once it is hot add your Onion, leeks, stalk, pepper (to taste) and sweat your onions.
2. Add your Cabbage Mix, Celery, and Turnip Greens. Coat in the Olive Oil and cook for another 3 to 4 minutes. Then add the Tomato Sauce, Heavy Cream, Water, and Vegetable Bullion and coat well.
3. Add the white beans and cover to let simmer for 20 to 30 minutes.
*Cooks Notes* At this point in the process you can add more water if needed. Keep tasting in order to add more salt or pepper for seasoning.
4. If you would like, Place soup into a blender and blend together. Once blended place back into the pot and add more Water or Heavy Cream to thin it out if needed.
*Cooks Notes* Try grating a nice salty cheese over the top and enjoy!