Note: This is a double batch and will easily feed 35-40 people.
3 Cups Chopped Onions
12-15 Cloves Garlic, finely chopped
3 Cups Chopped Carrots
3 Cups Chopped Celery
1/2 Head Green Cabbage, cut into coarse chunks
2 28 oz. cans of chopped tomatoes
2 cans stewed tomatoes
2 cans pureed tomatoes
½ can tomato paste
4 containers vegetable broth
3 cups Northern white beans, cooked
4 Tbsp. Worcestershire sauce
4 Tbsp. Basil
2 Tbsp. Oregano
2 Tbsp. ground Thyme
2 Tbsp. dried Rosemary
4 whole Bay Leaves
Salt & Pepper to taste
1 to 2 Tbsp. Red Pepper flakes
You can also add meat or shrimp to make the soup a little more robust.
Recipe by Anna Gill
Serves: 10 to 12
6 tablespoons heavy cream
2 tablespoons malt vinegar
1 teaspoon salt, plus more to taste
½ teaspoon freshly ground black pepper, plus more to taste
1 teaspoon celery seed
1 tablespoon garlic scapes, minced
1 small head red cabbage
½ large red onion, thinly sliced
1. In a jar with a tight fitting lid, combine cream, vinegar, salt, pepper, and celery seed. Shake the dressing thoroughly and set aside.
2. Cut the cabbage in half lengthwise, remove the core, and cut cabbage into very fine shreds (this is when a mandoline comes in very handy).
3. Place the cabbage, the onion and the garlicscapes in a large bowl.
4. Drizzle the dressing over the vegetables. Toss all together lightly but making sure you bring up what is on the bottom of the bowl.
5. Let the flavors meld for at least an hour before serving.
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