Spicy Cabbage Soup for a Cold Spring Day

IMG_3212 Here in central Maine, even though it is spring, the ground is still covered with snow. In my refrigerator sits a great green cabbage purchased for 39 cents a pound before St. Patrick’s Day. What to do with this formidable vegetable on a cold day? Why, make soup of course, which is just what I did yesterday. And because my day was busy with a meeting, I made the soup early and put it in my crockpot so that it could simmer away while I was at the meeting. As a bonus, the house smelled spicy and good when I came home. Now, cabbage does not have the best reputation for smelling good when it cooks, but this soup somehow incorporates the flavor of cabbage without the traditional—ahem—pungent smell.

The soup itself is all vegetables and would certainly be fine as is, but my husband, Clif, and I like a little chew with our soup, so I cooked some small pasta to add to the bowls after the soup had simmered most of the day. Pasta can be mixed right into the soup for the last 45 minutes or so, but a funny thing happens to pasta in leftover soup. It swells and swells and swells like some kind of science-fiction creature until it gets too big and soft. Clif and I have decided that we like pasta and rice in soup much better as last minute add-ins.

Clif went back for seconds—always a good sign—and gave it his Yankee rating of “Pretty darned good.”

On a less  upbeat note…at the meeting I went to—a board meeting at the Winthrop Food Pantry—I learned a sobering statistic. Maine ranks with Mississippi and Louisiana for its number of hungry, food-insecure children—18 percent. I was shocked and so were many of the other board members. I suppose I shouldn’t have been shocked. In Maine, wages are low, and the cost of living is high. It only stands to reason that families would have a hard time buying good, nutritious food for their children. But still!

This cabbage soup is made with basic ingredients, which means not only is it spicy, warm, and nourishing, but it is also a very frugal dish, even when you use Muir Glenn tomatoes—purchased on sale—as I did.

This soup has a lot going for it—healthy, low-cost, aromatic, reasonably low in calories, and tasty. Eat up!

[amd-zlrecipe-recipe:19]

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