Vegetable Cabbage Soup

By Sally Barden Johnson
Yield 4 servings

Ingredients:

• 1 tablespoon(s) olive oil
• 1 large onion(s), yellow chopped
• 1 medium garlic clove(s) chopped
• 3 medium carrot(s)
• 1 teaspoon(s) cumin
• 1/4 teaspoon(s) celery seed
• 1/4 teaspoon(s) caraway seeds
• 5 cup(s) vegetable broth or beef broth
• 1 whole bay leaf(s)
• 1/2 head(s) cabbage(s), green (about 4 cups total per 4 servings), cut into long thin shreds
• 1/2 head(s) cabbage(s), red (about 4 cups total per 4 servings), cut into long thin shreds
• 3 cup(s) spinach torn into pieces
• 1 teaspoon(s) sea salt to taste
• 1 teaspoon(s) black pepper freshly ground, to taste

Method:

1. In a soup pot, heat the olive oil over medium heat.
2. Add the onion, garlic, carrots, cumin, celery seed and caraway seed and sauté until vegetables start to soften, for about 2 minutes.
3. Add the broth, bay leaf, green and purple cabbage and spinach. Cook until the cabbage is tender, for about 3 to 5 minutes.
4. Remove from heat and season with sea salt and pepper.