Cabbage Parsnip Soup
The cabbage and parsnip make a great pairing in this hearty, healthy family style soup. Ladle it into deep bowls with a crusty whole wheat bread slice on the side or enjoy it as it comes - full of flavor and nutrition. Think about adding 1 c. of dried barley if you want it less like a soup and more like a stew - either way it’s great...
1 sm. head cabbage, diced
1 lg. parsnip, sliced thin
1 lg. onion, diced
1 bay leaf
2+ t. salt
2 t. pepper
1 t. garlic, diced
1 lg. turnip, peeled, diced
2 - 3 carrots, sliced thin
1 - 15 oz. can Great Northern Beans, drained
water
Option: 1 c. dried barley
In a large soup pot, add cabbage, parsnip, onion, bay leaf, salt, pepper, garlic, turnip, carrots, and beans. Add water to cover all vegetables. Add barley if you want this to be more of a stew than a soup. Cover the pot, bring to a boil then turn down to simmer until the vegetables (and barley) are tender - 30 min.
When I’m not working up great healthy meals for the family, I’m sewing cotton pocket aprons great for wearing cooking or gardening or whatever you get up to in a day - all fond in my online shop - www.etsy.com/shop/topdrawerthreads .
Or I’m putting the finishing touches on crocheted throw rugs made by me from upcycled recycled materials - cotton and wool selvage - for my other shop - www.etsy.com/shop/topdraweryarns .
My daughter’s have an online shop - www.etsy.com/shop/yesdesigns - where they design and sew cotton pocket knickers for fun and frolicking times.
My older daughter has an online shop - www.etsy.com/shop/wildwovenwomen - where she knits upcycled recycled yarns into brightly striped afghans and throws to curl up in on those cool evenings.
