p.h.d.elicious cooks plants in tiny kitchens

Plant-based Cooking!

Vegan MoFo Day 15: Diner-Style Cabbage Soup

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You know that 10 cups of cabbage coleslaw I had to eat this week? I gave up, and made a big batch of soup with it. Along with a bunch of other stuff I had kicking around my fridge and freezer!
I wanted a humble tomato-cabbage soup like I’ve seen as Soup of the Day at down-home diners. This hit the spot! I think this only worked as a proper cabbage soup because the coleslaw was quite lightly dressed, and thus only partly wilted to begin with.

Diner-Style Cabbage Soup
1 T. oil
1 large onion, chopped
2 small beets, chopped
Saute with a shake of salt and pepper for awhile, say 10, 15 minutes?
1 large clove garlic, minced
Shake of celery seed, 1/2 t. each thyme and caraway
Saute additional minute.
Chop up the 8 cups of leftover coleslaw you just can’t fathom eating–chopping compacted the amount a great deal!– and add.
Add about 1/3 cup of tomato paste you’ve had in your freezer for a long time, and 7 cups of water mixed with 2 “beef” bouillon cubes.
Add 1 T. each tamari and balsamic vinegar, plus two bay leaves.
Simmer for awhile– 15 minutes? Add a can of drained kidney beans and boil for a minute.
Now, since I was making this with lightly-dressed coleslaw from Vegan Soul Kitchen, the simmering step made some silken tofu solids rise to the top. I was able to skim this off– it was only a couple of tablespoons of unattractiveness– and the soup was redeemed. This obviously wouldn’t happen if you’re starting from plain cabbage.


Written by phdelicious

October 15, 2009 at 3:31 pm

Posted in Meals

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