Cabbage Soup

Cabbage Soup

This is a favorite soup served in Navy galleys, one I fondly remember and one you should like too I think.  Some think that Cabbage Soup has just as much curative properties as Chicken Soup!

1 medium head cabbage, chopped

4 stalks celery cut into cubes

1 sweet onion, finely diced

4 large carrots cut into cubes

2 14.5-ounce cans diced tomatoes

2 8-ounce bottles tomato-vegetable juice cocktail

2 14.5-ounce cans vegetable broth

1 14-5 ounce can chicken broth

5 1/2 cups water

2 Knorr chicken bouillon cubes

Black pepper

Garnish: Salt, black pepper, hot pepper sauce

Place the cabbage into an 8-quart soup pot; add celery, onion, carrot, tomatoes, vegetable juice cocktail, vegetable and chicken broth.

Add water to the mixture. Cover, and bring to a boil, then continue boiling for 30 minutes. Add chicken bouillon cubes.

Lower the heat to simmer and cook for 1 to 2 hours, until cabbage is just soft. Season with pepper to taste.

Serve with sliced French baguette. Place salt, black pepper, and hot pepper sauce at the table to season, as desired.