Cabbage Soup
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A mexican take on cabbage soup, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 1/2 large cabbage, cut up
- 2 potatoes, chopped
- 3 carrots, sliced in large pieces
- 1 turnip, chopped
- 1 sweet onion, in large pieces
- 1 large can corn
- 2 large cans whole tomatoes
- 3 cubes beef bouillon
- 1 can rutabaga
- 1/2 c. baby limas
- 1 can Healthy Choice tomato soup
- 2 pods jalapeno peppers
- 1/2 tsp. oregano
- salt and pepper to taste
- 1/2 tsp. basil
Method
Prepare all vegetables.
You can leave the skin on the potatoes if you like.
Add all the other ingredients to a large pot or crock-pot.
Add water to fill the pot and cover the vegetables.
Now simmer for 8 or 9 hours until ready to eat.
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