Tomato Soup...with Cabbage?

Yup. Tomato soup with cabbage. Sound gross? Wait until you blend it.

1 1/2 - 2 cups chicken broth (depending if you want brothy or thick soup) - This also works with beef broth, but most grocery-store brand beef stock is so horrible it's easier to work with chicken. If you have good beef stock, this soup is exceptional.
1 14 oz can diced tomatos with juice
1 small onion
2 cloves garlic
1 T tomato paste
1 1/2 cups shredded cabbage
1 T olive oil
Juice of 1/2 a lemon
1/2 a bay leaf
thyme, oregano, salt & pepper to taste
Add cayenne pepper or red pepper flakes if you like it hot

Heat olive oil. Saute onion about five minutes, then add garlic and stir about 30 seconds. Add tomato and chicken broth, bay leaf, tomato paste, salt, pepper, oregano and thyme. Add cabbage. Bring to a boil and then reduce to a simmer about 20-30 minutes. Blend and serve. Tastes good with crutons and perhaps sprinkled with some parmesean cheese.

When I was a kid, my friend's mom used to serve tomato soup with chopped up hot dogs in it. Sometimes I throw some all natural chicken franks or tofu dogs in this soup when I need it to be a little heartier. Sure it's not something you'd serve company, but for a quick, easy lunch to bring to the office or weeknight dinner, it's fine.

Beany Soup Extra

I experimented even more with the beany noodle soups after staring at some bean sprouts and broccoli that needed to be used up. After scanning one of my Asian cookbooks and not coming up with anything that sounded promising with the ingredients I had on hand, I remembered the old mantra, things that taste good, taste good together. So, broccoli and bean sprouts are both enhanced with garlic and lemon, as is the chick pea noodle soup. So...why not mix the lot?

I started by sauteeing a shallot, then added about 1 1/2 cups chopped broccoli. Tossed in some minced garlic and the chick peas, sauteed a little longer, then added the chicken broth. In place of cayenne and paprika, I added sirachia and cumin. Bring to a boil, add the noodles (or cook noodles separately, it's easier to make sure you have the right ratio of noodle to broth). Before serving add a handful of bean sprouts to each steaming bowl. Or, if you're like me and taking it to work the next day for lunch, add the bean sprouts just before turning off the burner, letting them cook in the hot broth.