Crunchy Cabbage Soup

Name: Crunchy Cabbage Soup
Ingredients: 12 cups bread cubes, (I use pumpernickel and rye but whole wheat will do); 2 tablespoons olive oil; 2 medium yellow onions, sliced; 12 cups sliced cabbage, I use red and green and if I'm really feeling lazy I buy 2 bags of the type for coleslaw instead; 2 teaspoons black pepper; 3 tablespoons Mrs. Dash herb spices; 2 cloves of garlic, chopped; 4 cups vegetable broth, no-salt added type; 6 cups water; 2 cups shredded swiss (swiss is really low in sodium)

10 ingredients

8 steps

Ingredients

12 cups bread cubes, (I use pumpernickel and rye but whole wheat will do)
2 tablespoons olive oil
2 medium yellow onions, sliced
12 cups sliced cabbage, I use red and green and if I'm really feeling lazy I buy 2 bags of the type for coleslaw instead
2 teaspoons black pepper
3 tablespoons Mrs. Dash herb spices
2 cloves of garlic, chopped
4 cups vegetable broth, no-salt added type
6 cups water
2 cups shredded swiss (swiss is really low in sodium)

Directions

1

Place large soup pot on stovetop and heat to medium.
2

Add one T olive oil over medium heat and add bread to crisp a little. Stir around and then use spoon to remove to a bowl before it burns.
3

Add remaining T of oil and place all cabbage and garlic and onion in pot.
4

Add veggie broth and water and cook til boiling.
5

Reduce heat to medium and add spices and stir. Simmer at least 45 minutes. The longer the better.
6

Place bread cubes in individual serving bowls. Add pinch of cheese to each one. Pour soup over cubes and cheese when ready to serve.
7

Add small dollop of sour cream on top each bowl before serving.
8

Place remaining bread cubes, cheese and sour cream beside pot so people can refill.