One of my favorite comfort soups!
Ingredients:
Beef Stock (or Veggie, if you want a meatless alternative)
Onion
Baby Portobello MushroomsCarrot
Green Bean
Cabbage
Canned Diced Tomato with Zesty Peppers
Cannellini Beans (I can, I prefer the Goya® brand)
Salt and Pepper to taste
Three bouillon cubes of beef stock in 6 quarts of water heated on medium to dissolve. Add one medium onion diced. At 8 ounces of baby portobello mushrooms sliced. (There two ingredients
enrich the broth.) Next add in 3 medium-sized carrots sliced. Then fresh green beans cut into 1 inch lengths--I used two generous handfuls from the local market. I used 1/2 of a small head of cabbage that I then cut into 1 inch cubes then added. By now the whole soup is and has been simmering to a boil with lots of stirring. Finally add in the can of diced Tomatoes and the can of beans. Mix well and drop the heat to a slow simmer. Give it 30-45 minutes to tenderize and infuse the ingredients.
For the cheese melt sopping bread medallions I used a good French baguette. Buttered the sliced and added fresh green pepper and golden raisins. Topped them with sharp cheddar cheese and set under the broiler for about 2 minutes. You know your broiler, so time it accordingly.
And, Bon Apetit!
Friday, October 13, 2017
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