What's For Dinner?

Why soup, of course!

I stopped at the Korean super market in upper Silver Spring on the way home yesterday. They have the best Kim Chi offering in the area, and wonderful produce with things you just won't find anywhere else (can you say Chinese Grass Asparagus?). The clientele is as much Central American as Asian with a smattering of Anglos and west Africans. The prices beat the competition hands down for fresh produce and meats and are above average for canned, dry, and frozen goods--every market has its strategy.

I've been jonesing for some cooked cabbage for a couple of days now, and between the market and my cravings, this soup was the result.

Combine in this order:

1) 2 quarts of water with 2 chicken bouillon squares set on medium heat.
2) a teaspoon of kosher sea salt
3) 5 strong cranks of the pepper grinder (black pepper corns)
4) 1 bunch of crisp, fresh scallions sliced crossways.
5) 1 cup frozen mixed yellow and white corn kernels
6) 1/2 a medium sized head of green cabbage (chopped into 1 inch squares approximately)
7) 1/2 a green bell pepper, diced
8) a fistfull of garden fresh green beans tipped and cut into generous lengths (1-1 1/2 inches)
9) 2 cans of diced fire roasted tomatoes
10) a generous table spoon of olive oil

Cook avoiding a rolling boil until the green beans are tender. Serve with an artisan bread and hearty appetite.