Soon the days will be getting cooler (yes, even here in Texas,) so I thought I would give you a simple soup recipe this month. Try it throughout these fall and winter months and let me know how you like it.
2 T. olive oil
1 large onion, chopped
1 green, 1 red bell pepper chopped
2 cloves garlic, minced
1/2 t. ground cumin
1/2 small head green cabbage, sliced
2 large carrots, sliced
2 medium potatoes, diced
1 zucchini, chopped
1 yellow squash, chopped
1 14-1/2 oz. stewed tomatoes
1 46 oz. bottle vegetable juice
ground black pepper to taste
1/4 t. crushed red pepper flakes
Warm oil in large saucepan over medium heat. Add onion and bell peppers and saute for 5 minutes. Add garlic and cumin. Cook 1 minute. Add cabbage, carrots, potatoes, squash, tomatoes, vegetable juice, black pepper and red pepper flakes. Heat to boiling. Reduce heat to low and simmer covered for 1 hour. Serve with whole grain bread or crackers, if you like. Makes 6 servings.