Spicy, savory with just enough heat and sweet! Yes, you’re going to use nearly every spice and herb you have! Excellent color, flavor, texture and aroma achievements!

Makes 28 cups

1/4 c. extra virgin olive oil

3 c. sliced celery, crosswise into 1/2 inch wide segments

1 c. diced yellow onion, 1/2 inch squares

1 t. salt

1 sm. green cabbage, cored and cut into 1 inch squares, approx. 7 cups

1 sm. red cabbage, cored and cut into 1 inch squares, approx. 4 cups

1 t. salt

12 c. water

4 lg. red-skinned potatoes, washed well, unpeeled, cut into 1 inch cubes

2, 15 oz. cans cut beets including liquid

2, 15.5 oz. cans dark red kidney beans including liquid

2 T. salt (it’s not too much for the amount of water)

1 t. finely ground black pepper

1/2 t. caraway seed

1/2 t. celery seed

1/2 t. red cayenne pepper

1 T. ground coriander (spice)

1 t. dried oregano

2 t. garlic powder

2 t. onion powder

1 T. dried coriander (herb)

2 T. mild paprika

2 T. ground fennel seed

2 t. dried tarragon

1/2 t. dried thyme

1/2 t. ground allspice

2 T. mild curry powder

1/2 t. red cayenne pepper

1/4 c. light brown sugar

1/3 c. red wine vinegar

1/3 c. soy bacon bits (McCormick brand is gluten-free)

16 oz. pkg. froz. soup vegetables or mixed vegetables

1 T. additional salt

In extra large soup pot, over medium-high heat, place oil, celery, onion and salt. Stir, cover and cook till partially wilted.

Add green and red cabbage and salt. Stir to coat with oil.

Add water. Stir, cover and cook for 15 minutes.

Remove cover and bring to roaring boil.

Add remaining ingredients, stirring after each addition. Cook, uncovered, at a slow boil till all veggies are tender. The length of time beyond that isn’t critical as long as the potatoes don’t disintegrate. When done, turn off heat till ready to reheat and serve.

Notes:  When you make a soup this big with as much water as called for, you need a lot of herbs, spices and other flavorings to make it work. With the combination of herbs and spices and other flavorings we use, nothing overpowers this tasty, yet hardy stew. Make it for a family meal, then take it for lunches during the week to microwave at work.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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