Cabbage Soup

This is a simple soup, but so tasty and nourishing this time of year. If you are a meat eater, add crumbled sausage to this recipe. If you like your soups thicker, mash up a potato or two (to a smooth paste) and whisk it into the soup. If you froze or dried sweet peppers, add some of them. This soup can handle so many variations. Enjoy!

• 3 TBSP olive oil

• 2 TBSP butter

• 1 leek, finely chopped (green and white parts)

• 1 onion, finely chopped

• 4-6 garlic cloves, crushed

• 1-2 inches ginger root, grated

• 2 carrots, finely chopped

• about 5-6 cups of cabbage, chopped into fine ribbons

• 5-6 cups any broth

• 1 bunch of parsley, finely chopped (stems and leaves)

• 1/2 tsp chili powder

• 1/2 tsp smoked paprika

• 2 tsp salt

• 1 tsp oregano

• 1 tsp thyme

• 1 can of white beans (or if you pre-cook dry beans, I cook about a cups worth of dry beans)

• 1 TBSP lemon juice

• 1 TBPS maple syrup

• hot pepper flakes (optional)

  Saute the garlic, leek, and onions in the olive oil and butter until they have cooked through. Add the ginger, and keep cooking for a bit. Add everything else except the parsley and cook until the veggies are all tender. Adjust the flavor with more salt, lemon juice, maple syrup, or the spices as desired. Add the parsley before serving.