Cabbage Soup


Cabbage Soup


  • 1/4 lb dry red beans, soaked overnight (Rancho Gordo “Dominigo Rojo” are perfect, but kidney beans work too)
  • 1 medium onion, chopped
  • 1 lb sausage or Tofurkey
  • 1 head cabbage, cored and chopped
  • 3 large carrots, sliced
  • 3 stalks celery, sliced
  • 1/3 cup long grain dry white rice
  • 1 8oz can tomato sauce
  • 1 15 oz can crushed or diced tomatoes
  • 2 cubes vegetable or chicken bullion
  • 1 bay leaf
  • 1/2 teaspoon crushed dried thyme
  • salt to taste

Cook the beans in water (I use the soaking water) until they are soft, about an hour or so. Heat some vegetable oil in a separate pan, and cook the onions until lightly browned. Add the sausage/Tofurkey and cook until it is lightly browned, then add the combination to the beans. Mix in cabbage, celery, rice, tomato sauce, tomatoes, boullion, bay leaf, and thyme. Add enough water to just cover all of the ingredients. Bring to a boil and cook for at least an hour until the vegetables are soft and the rice is cooked. Season to taste with salt.

Makes up to a week’s worth of delicious winter-time lunches!

EDIT 2016-02-05: I just reread this because it’s cabbage soup-making time here again, and I realized that I wasn’t clear about one thing: the beans MUST be soft and mostly cooked before you add the tomato sauce and tomatoes to them. The acid in the tomatoes will cause uncooked beans to never fully cook.



Dish, gurl!

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