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Posted on Sep 1, 2016 |

Rita’s Recipe: Four-Vegetable Soup

Rita’s Recipe: Four-Vegetable Soup

Cabbage makes a wonderful base vegetable for soups.

Cabbage makes a wonderful base vegetable for soups.

About cabbage

Cabbage is one of the most popular of all cruciferous vegetables. It’s reached star status in kimchis, salads and soups.

Did you know that any member of this family has a flower with four petals in the shape of a cross?  Cool!

Though cabbage is not specifically mentioned in the Bible, like so many of our heirloom vegetables it does have an ancient history, and my research shows that cabbage was enjoyed by the ancient Greeks and Romans both as food and medicine. Cabbage has been cultivated for more than 4,000 years and domesticated for more than 2,500 years, so it is truly an ancient vegetable.

Energy in a Bowl: Four-Vegetable Soup.

No kidding, this is my go-to soup when I need a boost of what I call “energy in a bowl.” What’s not to love when the recipe includes energy-giving root vegetables and antioxidant-filled cabbage, along with immune-boosting herbs?

The amounts given are a guide, not set in stone. This recipe evolved when I was teaching new cooks how to make homemade soups instead of relying on canned.

  • 1 carrot, sliced, a cup or so
  • 1/2 heaping cup diced onion
  • 2 nice sized garlic cloves, minced
  • 2-3 cans low-sodium broth: beef, chicken or veggie
  • 2 cups diced green cabbage
  • 1/2 heaping cup green beans
  • 1 tablespoon tomato paste or more to taste
  • 3/4 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste
  • 1 small zucchini, diced
  • Shower of Parmesan to sprinkle on top

Film a pan with olive oil. Place carrot, onion and garlic in saucepan. Sauté vegetables over low heat for 5 minutes, until softened. Add broth, cabbage, beans or spinach, tomato paste, basil, oregano and salt. Bring to a boil, then lower to a simmer. Cover and cook until beans are tender, about 15 minutes. Serve with a sprinkling of Parmesan.

Rita Heikenfeld.

Rita Heikenfeld.

Rita Nader Heikenfeld writes a weekly syndicated column and blog for the Community Press, appears every Thursday on the Son Rise Morning Show, and is the author of several cookbooks. An adjunct professor at the University of Cincinnati, she is Certified Culinary Professional and Certified Modern Herbalist,  the Culinary Professional for Jungle Jim’s Eastgate, and a media personality with a cable show and YouTube videos. In 2014 she was inducted into the Escoffier Hall of Fame. She lives “in the sticks” outside Batavia, Ohio with her family, where they heat with wood, raise chickens for eggs, and grow their own produce and herbs. You’ll find all her previous recipes featured on The Catholic Beat here.

Rita’s Bible Foods segment airs on the Son Rise Morning Show every Thursday morning at 7:22 am (rebroadcast Friday at 6:02 am). Tune in to hear her discuss the history behind each recipe and the scripture verses that inspired it. And of course, for cooking tips!

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