Print

Cabbage Soup with Secret Super Food

  • Author: Katie Kimball

Ingredients

  • Olive oil and butter ($0.30)
  • 1 large onion, coarsely chopped ($0.25)
  • 35 stalks celery, sliced ($0.25)
  • 3 carrots, sliced ($0.30)
  • 4 cloves garlic, chopped ($0.10)
  • 12 cans great northern beans (or 23 cups cooked if using dry) ($0.50-1.50)
  • ½ head cabbage, thinly sliced ($0.501.50 – varies greatly by time of year)
  • 6 cups chicken stock (free if homemade or $2-4.00)
  • 12 cups pumpkin ($0.40-1.00)
  • 1 tsp salt (Use the code kitchenstewardship for 15% off of your first purchase)
  • ½ tsp pepper
  • 1+ tsp cumin
  • optional: 8 oz. can tomato sauce ($0.50)

Instructions

  1. Melt ~1Tbs butter and 2Tbs olive oil (use the code STEWARDSHIP for 10% off at that site!).
  2. Add the onion, celery, carrots, garlic, and beans in order as you chop them.
  3. By the time you add the beans, the onions should be soft.
  4. Add salt, pepper, cumin and stir.
  5. Add cabbage and cover 5 minutes or so to wilt.
  6. Add broth, pumpkin (frozen is fine) and optional tomato sauce.
  7. Bring to a boil and reduce to high simmer.
  8. Cover and cook 15-30 minutes until carrots and cabbage are tender. Serves 8 – 10.

Notes

Super foods: 8 (or 9 with tomato sauce) That is a ridiculous number of super foods! I’m proud of my recipe – can you cram any more nutrients in there? Husband would say “add meat” of course…

Cost: $2.60-$5.70, up close to $10 if you use fancy chicken stock.

I like how this underscores the frugality of doing things yourself and shopping the sales and seasons. Dry beans and homemade chicken stock make a massive difference in price here, and shopping for pumpkin in the fall and cabbage in March really cut down the total cost as well. Under $3 to feed 10 people? Seriously. That’s awesome.