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A Cooking Adventure with Thom


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Organic Chunky Vegetable Cabbage Soup

Thom Hackett
Servings: 10




Made with all organic foods.  Natural and Organic products are readily available in your supermarket.



1 leek, well washed and sliced then

1 large stalk organic celery with green tops, sliced thin

4 cups organic fresh or frozen green beans

6 cups chopped organic cabbage

organic chicken broth

1 cup organic cauliflower floret's or tender inner leaves, chopped

1 cup organic broccoli floret's (use the stem, peel it and chop it and throw it in)

1 can organic tomato paste

1 teaspoon garlic

teaspoon thyme leaves

teaspoon dried basil

Celtic sea salt and fresh ground pepper to taste

organic extra virgin olive oil for serving

Cooking Method

Place a big soup pot on the stove.

Add leek, celery, green beans and cabbage.

  • Cover with broth, bring to a boil, reduce heat to medium-low, cover pot and simmer 10 minutes.

Add the rest of the ingredients except sea salt, add more water as necessary, cover and simmer another 10 15 minutes.

  • Add sea salt & pepper to taste.

Serve each bowl with a drizzle of olive oil.  I love it with a dash of cayenne and some chopped fresh herbs as well. 









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