"We are dedicated to cruelty-free living through a vegetarian - vegan lifestyle. Let no animal suffer or die that we may live!"
We prepare this cabbage vegetable soup recipe in a large stainless steel soup pot on the stove top, so that we have the soup for several days, and don't have to cook every day. If you wish to prepare a smaller quantity, cut the recipe in half. We store the left over soup in the covered soup pot in our refrigerator.
We begin by placing the soup pot on the stovetop with about 2 quarts of cold tap water, and turn the heat on to high.
While the water is heating, we wash, clean and peel the fresh veggies.
Add the crushed tomatoes, tomato paste, oregano, parsley, peppermint or spearmint, and hot pepper to the soup pot and mix well.
Add the frozen green beans, corn, and peas to the soup pot and mix well.
We use our food processor to shred the cabbage, carrots, celery, and onions. Add the shredded veggies to the soup pot.
Add additional cold tap water as necessary to just cover the veggies and mix well.
When the soup begins to boil, reduce the heat to simmer, and continue to simmer until the veggies are tender.
When the soup is finished cooking, remove from the heat.
Serve with a large tossed salad and enjoy.
The above recipe is in keeping with God's creation intent (Genesis 1:29-31): 'Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground-- everything that has the breath of life in it-- I give every green plant for food." And it was so. God saw all that he had made, and it was very good.' (NIV) Let no animal suffer or die that we may live!