Don’t Tell Them It’s Good for Them Vegetable Soup

Sometimes you have to Sneak a little nutrition onto the fan training table. After all, fans need to eat well to keep up their strength for the playoffs or those green-white checkered finishes.

 

SERVES 6 TO 8

 

¼	cup olive oil
2	cups chopped onion
2	cups chopped celery
2	cups chopped carrots
1	clove garlic, chopped
1	quart chicken broth
1	14.5-ounce can diced tomatoes, undrained
1	cup peeled, diced potatoes
	Salt and freshly ground black pepper to taste
1	cup shredded green cabbage

1. Heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the onions, celery, carrots, and garlic. Cook, stirring, until the vegetables are soft but not browned, about 5 minutes.
2. Add the chicken broth, tomatoes with their juice, and potatoes, plus enough water to cover the vegetables by about 2 inches. Add salt and pepper. Bring the mixture to a boil, then reduce the heat, cover, and simmer for 30 minutes.
3. Add the cabbage, stir, and simmer for another 5 to 10 minutes, or until the cabbage is soft. Serve hot.

EXTRA POINTS You can prep and refrigerate the onion, celery, carrots, potatoes, and cabbage the day before the tailgate, storing them in zipper-top plastic bags, then easily prepare the soup on site over a gas grill or gas burner. Or you can make the soup ahead and refrigerate for up to 2 days or freeze for up to 6 months.