Cabbage Soup

1/2 Head Cabbage(4 cups) - white/red/mixed
2 cups chopped raw greens - collard/mustard
2 cups chopped raw kale
6 large carrots - peeled chopped
5 large stalks celery - chopped
3 whole onions chopped
2 raw peppers chopped - red/green/orange/yellow
3 tsp crushed garlic - jarred is fine
6 raw roma tomatoes - chopped
3 tblsp basil - I use the kind in a tube
1 tblsp smoked hungarian paprika
2 tblsp dried parsley - crush in hand
5 tblsp dried mexican oregano - crush in hand
3 tsp black pepper
3 tsp kosher salt
3 cups beef broth - I use knorr homestyle stock gel
3 cups chicken broth - knorr homestyle gel
4 cups chicken broth - I use boxed
14 cups water
1 1/2 cups brown rice - cook separate for mix in at end of soup cooking

I usually double the amount of greens and kale to pack in the nutrients. I also HALVE the recipe so it will all fit in my crockpot. You can use a LARGE soup pot if you wish as well. Another tip is to mix additional veggies, seasonings, toppings into individual or smaller portions for variety. I love to chop tomatillos, squash and cilantro topped with a dab of plain yogurt, yum!

Peel, chop and place all veggies in crockpot.
mix all spices in a small bowl and sprinkle on top of veggies. toss veggies with spices until all mixed.
pour all the liquid over the mixture. place lid on crockpot and set to high for 3 hours. Remove lid and stir. Replace lid and set to low for 8-10 hours.
While sop is cooking, steam brown rice, I use my rice cooker and mix in 1/2 water - 1/2 chicken broth(I use boxed)
When soup is done, mix in the rice.

Serving Size: Makes 6 quarts of soup - Easily halved

Number of Servings: 24

Recipe submitted by SparkPeople user JUDY117.