cabbage soup

1 medium yellow onion sauteed in olive oil and left to cool while chopping other veggies
2 cups of chopped carrots
1 large head of cabbage, for this soup I used red for more colour
2 cups of sliced fresh mushrooms
2 cups of snow peas
1 can of lentils or you can use 2 cups of dried lentils rinsed
1 large can of diced tomatoes (796ml) low sodium
5-6 cups of fresh spinach
garlic powder
salt
ground black pepper
couple splashes of Frank's red hot sauce
ground thyme
spiced to taste

You can also put all ingredients into a slow cooker having the fresh spinach on top. Or to change it up.... keep the spinach fresh and add to the bottom of your bowl and pour hot cooked soup over it.

chop the onion and saute with some olive oil to soften and caramelize. let to cool while chopping the remaining ingredients. I left the snow peas whole. Add water to just touch the top of the veggies, as the cabbage will soften and wilt down. Spice to taste, I added a couple splashes of franks red hot for that something something, not enough to add heat. Simmer on the stove for 3 hours or til veggies are soften to preference.
I added the fresh spinach in the last hour of cooking.

Serving Size: makes aprox 20 - 1.5 cups servings

Number of Servings: 20

Recipe submitted by SparkPeople user BALDNFABULOUS.