Cabbage Soup

Actually Brussels Sprouts Soup (BS Soup), but I use cabbage when BS aren't available. (Are BS an acquired taste?) I eat this, or some permutation of this often when the days get cold. It comes together quickly if you have leftovers. Serves 1.

3 or 4 Brussels sprouts (or cabbage)
1/4 cup diced sweet onion (Vadalia or Mayan)
1/4 cup diced leek (dark and light green mixed)
2 large mushrooms, diced (white or crimini)
1/4 cup cooked white beans (navy, great northern, or cannellini)
1/4 cup chopped, cooked (or frozen & thawed) greens (spinach, kale, or other dark green)
1 teaspoon tamari (or to taste)
1/2 teaspoon gomasio
salt to taste
pepper to taste

Clean and cube Brussels sprouts; smaller cook faster. Boil in about 2 cups water for 15-20 minutes. Add onion, leek, and mushrooms. Turn heat down and simmer for 5 minutes. Add beans and simmer another 5 minutes. Add cooked dark greens at the end and simmer for just another minute. Season with tamari and gomasio. Let sit for a few minutes so flavors blend and soup sets.

This is just vegetable soup. Any vegetables work. Just put harder root vegetables like carrots in first so they cook longer than softer ingredients like zucchini or onions.

I don't use fat. If you have time, desire, and the patience to clean another pan, you can sauté the vegetables first.

There are usually some cooked beans in my fridge. (I just soak any dry bean overnight, boil them for a few hours as soon as I get up, and store them in the fridge.) Since I make them from scratch, they have a nice thick sauce you don't get from canned beans. It gives the soup a creamy consistency without added fat.
________Photo: Bix