This Rustic Cabbage Vegetable Soup is perfect for cool Fall day. It’s a great way to enjoy all the heartier Fall vegetables available at the local farmer’s market.
There’s nothing better than a bowl of soup to show how much you love someone. I’ve made tons of soup for family and friends over the years, and this week, my twin boys who are seniors in high school are in desperate need of a little extra love. With college application deadlines looming this week on top of all their regular school work, it’s stress at an all time high.
The college application process is more competitive than ever, and it just seems as if things have gotten way out of control these days. Honestly, I don’t recall my parents being involved at all in the college application process; today, you hear stories of parents helping to fill out their child’s common applications and craft their college essays (sorry boys, I’m not helping you there).
Several years ago, I sat next to a father on the plane who told me his son, who was a hockey player, was unhappy with his college and wanted to transfer. When I asked why, it turned out that the parents had picked the college for their son because he was “too busy” with hockey. When I suggested that his son help pick the school he was transferring to, the father responded, “Hmm, that’s a good idea.” I wonder where this is all headed. After all, our kids have to figure out things for themselves at some point, don’t they?
So, while I do check in with my boys to see where they are in the process of completing their applications, and read over their essays if they ask, I’ve found the most helpful thing I can do to keep things calm on the home front is to cook nourishing comfort food for them.
I finally got to the local farmer’s market this weekend and found lots of Fall root vegetables at the stands. Between the vegetables from my CSA Box and pickings from the farmer’s market, I made a big pot of soup, chock full of fall vegetables ~ cabbage, celery, carrots, leeks, and potatoes ~ with chicken chorizo, also from the farmer’s market. I deliberately cut the carrots, potatoes and celery into larger pieces to give this soup a hearty, chunky feel to it. The shredded cabbage turned nice and soft, almost melting into the soup. There’s nothing fancy about this soup, but it is surely satisfying, and full of love.
- 1 tablespoon olive oil
- 2 leeks, white parts only, washed thoroughly, thinly sliced (~ 1 cup)
- 2 garlic cloves, minced
- 2 chicken chorizo (I bought mine from Whole Foods)
- 2 carrots, sliced (~1 cup)
- 2 celery, sliced (~ 1 cup)
- 5 small potatoes, sliced (~ 2cups)
- 3 cups shredded cabbage
- 1½ cups cooked white beans (if using canned beans, rinse well before using)
- 8 cups low sodium chicken broth
- 2 teaspoons Penzeys Old World Seasoning
- Heat oil in a pressure cooker. Add leeks, garlic, chorizo, carrots and celery. Saute 4-5 minutes until sausage is browned and leeks are softened. Add potatoes, cabbage, beans and broth. Seal pressure cooker and cook on high for 15 minutes. Quick release pressure. Serve.