Crock-Pot Potato and Cabbage Soup from Vegetarian Times Complete Cookbook
Serves 6
1/4 cup unsalted butter or soy margarine
3 cups diced onion
1/2 medium-sized head cabbage
4 cups diced peeled potatoes
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 tablespoons brewers yeast, optional ( This is also known as nutritional yeast)
2 bay leaves
1. Heat a skillet over medium heat, and add the butter. Sauté the onion and garlic (the list of ingredients never had garlic on it, so I used two cloves) until the onions are soft and golden, for about 5 minutes. Scrape into a 3-quart Crock-Pot.
2. Add the remaining ingredients to the Crock-Pot with water to cover. Set to cook for 8 hours on medium. Cover. Taste and adjust seasoning at the end of cooking time, and serve.
I know, rather basic but rather hearty in winter.
Serves 6
1/4 cup unsalted butter or soy margarine
3 cups diced onion
1/2 medium-sized head cabbage
4 cups diced peeled potatoes
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 tablespoons brewers yeast, optional ( This is also known as nutritional yeast)
2 bay leaves
1. Heat a skillet over medium heat, and add the butter. Sauté the onion and garlic (the list of ingredients never had garlic on it, so I used two cloves) until the onions are soft and golden, for about 5 minutes. Scrape into a 3-quart Crock-Pot.
2. Add the remaining ingredients to the Crock-Pot with water to cover. Set to cook for 8 hours on medium. Cover. Taste and adjust seasoning at the end of cooking time, and serve.
I know, rather basic but rather hearty in winter.