SOUPER Easy~Cabbage Patch Soup

As promised I want to share some recipes that utilize Fall Seasonal Fruits, Vegetables and Herbs *see 11/9/2011 blog entry for a list*.

Today it's all about Cabbage Patch Soup.  A soup that is easy to make, economical, healthy and sooo tasty.  I am giving you a SOUPER size recipe so that you can have not only one meal but also some leftovers to stick in your freezer for another day.  Another option for leftovers: I LOVE giving home-made treats/gifts to my friends and a container of soup and a loaf of artisan bread is always smiled upon.

Who Wants Some Soup?

A really great thing about this recipe is that it is easily converted to "vegetarian" and if you omit the potatoes as well, this soup has now become a "zero calorie" menu item.  What that means is that your body will burn more calories digesting the soup then is actually in it.  However, it is so full of vitamins and fiber I really don't feel guilty having mine with the potatoes in it.

One last note before the recipe and it is something I will say often.."This is how I make it but don't be afraid to make it YOUR own"!  Whether you omit or add some veggies to what I have listed, don't be afraid to play with recipes.  Beyond the cabbage, tomatoes and spice I never make this soup the same way twice.

Cabbage Patch Soup

You will need a LARGE stock/soup pot for this recipe. The vegetables will cook down so don't be to alarmed with the amount of raw vegetables you have.

Ingredients:

• 1 lb. Ground Beef
• 3 Cloves Garlic, Minced
• 2 C. Chopped Onion
• 1/2 C. Chopped Celery
• 1 C. Chopped Zucchini
• 2 Cans (16 OZ.) Kidney Beans, drained and rinsed.
• 1 Can (28 OZ.) Stewed Tomatoes
• 1 Small Head Cabbage, chopped.
• 1 Packet Taco Seasoning
• 1 Small Head Cauliflower, broken into florets
• 1 lb. Potatoes, cubed
• Vegetable, Beef or Chicken Stock (Approx. two 32 cartons)
• Salt and Pepper to taste

  Directions:

• Brown Hamburger with garlic and onion, drain any excess fat, set aside.
• Chunk up cabbage and remaining veggies into one inch size pieces, break down cauliflower into florets (this will help them cook evenly).  You don't have to be concise, this is a rustic soup. *smile
• Pile veggies, meat mixture, beans, tomatoes and spice packet into your soup pot. Add in stock.  You will want the stock to just cover all your ingredients.  If you are short of stock just add a wee bit of water. 
• Bring soup up to a light boil and then turn heat down and let simmer till veggies are done but still firm.

 

Don't forget to taste as you cook; halfway through cook check your flavors, add salt and pepper as needed.  If you want a bolder flavor you can also add a cube or two of bouillon.

Top with shaved or grated parmesan and a drizzle of extra virgin olive oil, serve with a loaf of artisan bread and you are ready to eat. Forget slicing your bread, there is something really fun about tearing/breaking the bread as you sit and enjoy your soup as a family!

  

Time Saving Tips:

Use frozen, peas, beans, carrots, corn....whatever! ....for some of your veggies.

Use your slow cooker.  This is a great recipe for the slow cooker.  You can brown and add your hamburger before or after cook time.

Please note that all recipes are original to Cobwebs To Cookies. I love when my recipes are passed along and shared; but ask that you please respect the time and energy I put into developing them, by sharing this blog as your source if you do. Thank YOU!

Cornucopia of Crunch! ~ What's In Season, Fall Fresh Fruits and Vegetables

Next to Summer; when I look forward to fresh berries and all things "Garden", like tomatoes plucked from the vine and devoured before you make it back to the house. I love the Fall and the cornucopia of wonderfulness that this time of HARVEST brings.

                                                                                           Photo by:Woolanthropy
Truth be told, we are pretty spoiled here in America and can find most vegetables, fruits and herbs that we want, year round at our grocery story.  BUT! every vegetable, fruit and herb has a "natural" season when it is at it's best and that is the time you want to grab'em up and enjoy.

Below is a list of Fall Season, vegetables, fruits and herbs.  Please stay tuned over the next few weeks for recipes that incorporate this bounty of tasty treasures.  Also, feel free to share some recipes YOU enjoy that feature Fall vegetables, fruits and herbs.

OH! and don't forget, our taste buds are constantly changing.  The YUCKY veggies of your youth may turn into a new favorite if you give them a try!

• Apples~Available year round, we forget that Fall Time is Apple Time!  At their best and brightest and with unique varieties at hand, now is the time to "Apple A Day"!
• Artichokes~TAKE TWO!  Artichokes have both spring and fall harvest times.  Start melting the butter.
• Arugula~Still available for the next month or so, a peppery green that goes great with beets. Speaking of..
• Beets~Earthy and sweet, a great addition to any salad, made into soup or create a relish to have on your Oktoberfest Braut.
• Broccoli and Broccoli Rabe~Fall harvest means less bitter, sweeter and more tender greens.  Anyone for broccoli cheddar soup?
• Brussel Sprouts~Best when you can buy them on the stalk, TRY THEM!  Roasted and tossed with bacon or prepared "green bean casserole" style.  So good for you and worth a second try for those of us who turned our nose up at them as kids.
• Cabbage~Such a versatile veggy!  Cooked or raw the more cool exposure it has the sweeter cabbage gets, kind of like "late harvest wine grapes", this effect is called "frost kissed".
• Carrots~Now is the time when, like apples, you are going to see special varieties of carrots that are sweet and juicy.  Great in cakes, soups and fresh squeezed juices...EAT UP!
• Cauliflower~Mashed with potatoes, "Frosted" *please ask for recipe* or in a "Chop Salad" a great source of Vitamin C.
• Celeriac/Celery Root~Ugly to look at but so yummy to eat!  I love Celery Root Soup *please ask for recipe*.
• Celery~My mom loves celery! She puts it in her soups and stews.  I am a BIG fan of raw celery as a snack or chopped up in chicken salad.
• Chard~ A super food, chard is packed full of vitamins.  My favorite way to eat it: clean and chop chard, fry 2-3 pieces of bacon, remove bacon and add chard to bacon grease, cook till tender and top bacon crumbles!
• Chile's~Warm up your palette with some Chile's!  Now is the time to harvest and dry or enjoy in salsa and other dishes.
• Cranberries~OH YEAH!  We are already on our second batch of home-made cranberry relish.  Great for decorating and great for eating! Cranberry relish is great as a dinner side, on sandwiches or vanilla bean ice cream.
• Edamame~Late Summer, early Fall, a big bowl of these fresh soybeans are a fun and healthy snack or appetizer. Boil in the shell and toss with a wee bit of melted butter and some sea salt. They also make a great addition to succotash.
• Endive/Chicories~Including *escarole, curly & belgian endive, radicchio* This is when they are at their best! Any other time of the year you are getting "forced" production..and hey, who likes anything that is forced?!
• Eggplant~Also late Summer, early Fall, these beautiful jewels are crazy good, breaded in eggplant parmesan or diced up in minestrone.
• Fennel~If you like licorice you will love Fennel.  Roast it, saute it, chop it in a salad.
• Figs~Like artichokes have two harvests.  Keep your eyes peeled right before Thanksgiving they will make an appearance. Stuffed figs, figs wrapped in prosciutto...OMGOODNESS!
• Garlic~YUP! it has a season and now is the time.  Who doesn't love roasted garlic spread on fresh bread? It stinks up the house in such a good way.
• Grapes~Scrumptious orbs of juicy goodness. Try popping a few in your green salad tonight.
• Herbs~Hearty herbs like rosemary, sage, parsley and thyme are in season.  Great for everything on your Fall menu.
• Horseradish~A root veggie, it joins the rest of the dirt dwellers that are now ready to be dug up and enjoyed.
• Kale~Beautiful frosty green leaves, you often see Kale used as a garnish in your local deli case.  This hearty green is also so good to eat, tasty in soups and is full of..yup, you guessed it! VITAMINS!
• Kohlrabi~Not quite yet, but late Fall and early Winter, snatch up this uber crunchy green or purple veggie for your salads or make into a slaw.
• Leeks~Mmm this mild flavored "onion" is a great add in to your saute, stir-fry or soup.  Try sauteing up so leeks then add in some heavy cream, butter, a splash of white wine, salt and pepper. Reduce sauce down and spoon over broiled or barbecued salmon.  Then get back to me when you are in HEAVEN! 
• Mushrooms~As cold damp weather increases, so increases the conditions that mushrooms thrive in.  chantrelles are my favorite Fall FUNGI!
• Okra~While it needs HOT weather to thrive in it's growth, you will still find plenty of plump green pods to add to your gumbo in the early part of Fall.
• Onions~While cultivated year round, fall is harvest time. Where my parents live in Idaho there are so many onions being transported right now it is not uncommon to find a stray, or two or three by the side of the road.  A tasty bowl of french onion soup, is the kick-arss way to ward of the sudden chill in air..mmmmm.
• Parsnips~This cousin to the carrot is great roasted.  Make sure you go for slender parsnips as they are the most tender.  Larger parsnips develop a "woody core" that you will want to remove as you would an apple core.
• Pears~I adore pears!  In my salads, eaten as a snack, poached with chocolate sauce, juiced, in a tart... the list goes on, YIPEEE it's pear season!
• Peppers~Both sweet and spicy have come into their vibrant, sweet goodness right now. Red, Yellow and Orange peppers retain their sweetness when cooked while Green peppers can turn a wee bit bitter.  All are full of antioxidants and vitamins so EAT UP!
• Persimmons~OK, I have only had this fruit once, when I lived in Los Angeles.  Asian in origin here is a wee bit more information on this fruit: http://www.nutrition-and-you.com/persimmon-fruit.html
• Potatoes~Believe it or not the potatoes you eat in the Winter, Spring and Summer have been harvested in the Fall and kept in cold storage.  This Idaho girl loves potatoes and when eaten in moderation, this is a good carb to have as part of your daily diet.
• Pumpkins~SURPRISE! *wink* But, how many of you eat as well as carve your pumpkins?  My husband is a huge fan of toasted pumpkin seeds but I admit, that is about all I do with fresh pumpkin. This is a great article which shares not only how easy it is to cook pumpkin but also shares the health benefits of this GREAT PUMPKIN! : http://lowcarbdiets.about.com/od/whattoeat/a/pumpkin.htm
• Quinces~I have never had a Quince or anything made with this fruit. I know they are relative to apples and pears like their cousins, their flavor evolves as they ripen.  If you would like to know more about this fruit, check out: http://www.wisegeek.com/what-is-quince.htm
• Radishes~While a few radishes are ending their season, don't fret you can still get peppery, crunchy diakon variety radishes in the Fall.
• Rutabagas~Not only a very fun thing to say "Rutabaga, Rutabaga, Rutabaga"! but also a tasty nutritious root vegetable that has a buttery, nutty taste and like all root vegetables is AMAZING when roasted.
• Spinach~is in season in cooler climates.  How about a cheese and spinach quiche for breakfast, lunch or dinner?
• Sweet Potatoes and Yams~NOT the same thing!  But both are on hand this time of year and there are many ways to prep and enjoy them. There is the traditional way with marshmellows but don't miss out on the new craze of sweet potatoe fries, so good for you and so tasty. Don't stop there! There is a multitude of sweet potato and yam recipes at your finger tips just 'search'.  For more info on what separates the potatoes from the yams, check out:
• http://homecooking.about.com/od/howtocookvegetables/a/sweetpotatodiff.htm
• Tomatillo's~Cute baby green tomatoes swaddled in a thin paper husk, these little guys make the best salsa!  Cut them up and use them fresh or roast them to add depth of flavor.
• Turnips~Worth their weight, maybe not in gold but when buying this root veggie, do pick ones that are "heavier" then they look to get the best flavor.
• Winter Squash~OH MERCY, where to start?!  This might be a separate blog.  At the end of the summer the squash has grown and is ready to be harvested and stored in a cool dry place, enjoyed throughout Fall and Winter. I love acorn squash with a drizzle of balsamic reduction and freshly shaved parmesan.  Don't get me started on my love affair with butternuts. 
• Zucchini~Like squash, these veggies burst forth at the end of the summer and many of us have more then we anticipated on our hands.  Don't forget that zucchini can be shredded and frozen to be used in sauces, cookies, cakes and breads.

I hope this list will help you pick some tasty treasures to enjoy "IN SEASON"!  Don't forget to keep your eye's peeled (pun intended *smile*) for some recipe that incorporate a few of these veggies that might be "new to you".  Please feel free to ask me for recipes, I love any excuse to get lost in my cookbook collection.