Cabbage and Carrot Soup

You’ll find the carrots mellow the cabbage in this soup with a beautiful flavor and texture.

Makes 4 servings.

4 tablespoons unsalted butter

1 tablespoon vegetable oil

1 large white onion, chopped

1 lb green cabbage, sliced thin and washed

2 small zucchini, washed and sliced thin

2 carrots, peeled and sliced thin

1 Fuji apple, peeled and sliced thin

4 cups low-fat chicken broth

Salt to taste

Non-stick cooking spray

1. Heat the butter and oil in a skillet and add the onion. Cook over medium-high heat until onions are translucent, about 3 minutes.

2. Spray the inside of the slow cooker with non-stick cooking spray and add the cabbage, zucchini, carrots, apple, and cooked onion.

3. Add the chicken broth, cover, and cook on High for 2 hours. Check the soup. The cabbage should be cooked but still fairly firm. Turn to Low and cook for another 20 to 30 minutes until heated through. Season to taste with salt and serve.

When cooking bulky foods such as cabbage, chances are good that all the cabbage will not be covered with broth at the beginning of the cooking process. About midway through, it will have wilted considerably and you can push it down.