Thread: Cabbage & Squash Soup

Ingredients:
1 medium onion, diced
1 medium carrot, diced (I skipped)
1 small celery stalk, diced (I skipped)
1 tablespoon dried dill or thyme
5 large garlic cloves, minced (I used my jar)
1.5 pound green cabbage, cored and shredded
8 cups chicken or vegetable broth (I used two 1 quart boxes of broth and then topped it off with a bit more water, too.)
1 pound butternut squash, peeled, seeded and diced (about 2 cups)
1/2 cup quinoa, dry
1 c fresh beans of some kind (fava, pinto, garbonzo, whatever)
Salt
Ground pepper
Freshly grated Parmesan cheese (for garnish)

Step:
Dump ingredients into stock pot. Add broth/water to mostly-cover ingredients.
Bring to simmer. Cook for 90 or so minutes until squash cubes and larger cabbage pieces are tender.



*Note: If using fresh dill instead of dried, add the dill at the end of the cooking process.

Topping: Some combination of: 1/4 c. bacon bits, 2 t ground flax seed, and 1/4 c. Parmesan Cheese; toss together for a "topping." (By adding bacon, I needed the ground flax to keep
it fluffier.)