Cabbage Soup

Better than grandmothers!  It’s the vinegar that gives this soup it’s unique, not too sweet flavor.  Hope you enjoy this warming, fall soup recipe as much as my family does.

Sauté carrot, onion and celery in the oil-then add the rest of the ingredients and bring to a rolling simmer for 1-2 hours.  Adjust seasonings to your liking before serving and garnish each bowl of soup with chives if you’d like. I use an 8 quart pan and fill it most of the way with water.  This soup is even more delicious the second and third day and freezes well.

1 medium size cabbage-cored and chopped
3 idaho or russet potatoes-cubed
1 onion-diced
2 cloves garlic-chopped
3 carrots-diced
3 ribs of celery-diced
2-15 oz cans white beans-rinsed and drained
1-15 oz can diced tomatoes
1 cup aged balsamic vinegar
1/3 cup extra virgin olive oil
water-enough to cover all veggies
1 bay leaf-fresh or dried
1/4 cup chopped parsley
3 sprigs thyme (or 1/2 tsp dried)
3-4 tbsp sugar
1/2 tsp red pepper flakes (or more)
3 tsp salt