This is a wonderful, delicious, versatile soup. You can pretty much include any vegetable from your refrigerator or pantry, or add rice or pasta, and top it off with a grate or sprinkle of your favorite cheese.
6 tablespoons butter
3 carrots, chopped
3 celery stalks, chopped
1 onion, chopped
3 cloves garlic, minced
1/2 head cabbage, chopped
1 (14.5-ounce) can diced tomatoes
4 cups water
2 teaspoons Worcestershire sauce
1 teaspoon oregano
2 sweet potatoes, peeled and chopped
4 chicken bullion cubes
2 zucchini chopped
salt and freshly ground black pepper to taste
parmesan cheese for serving
In a large pot over medium-high heat, melt the butter. Cook carrots, celery, onions, garlic and cabbage. Caramelize the vegetables, about 20 minutes (which adds flavor to the soup).
Add the tomatoes, water, Worcestershire sauce, oregano, sweet potatoes, chicken bullion cubes and zucchini. Bring to a boil, then reduce heat to low and simmer for 20 minutes until vegetables are tender. Season to taste with salt and pepper.
Top with parmesan cheese to serve.
Recipe adapted from The Dining Guide, January 2016