My daughter & I call this “hot salad”. It’s chock full of vegetables and makes a great side dish to a sandwich or dinner. Now that the weather is getting cooler I’ve made up a pot, frozen some of it as individual servings (fall weather can fluctuate from nearly hot to cool), and shared some with the daughter.
- 2 TBS olive oil
- 2 cups of onions
- 2 cups of chopped celery
- 1 cup chopped bell pepper
- 4 cloves of garlic
- 3 cups of cabbage
- 2 cups chopped carrots
- 2 cups chopped green beans
- 3 cups chopped cauliflower
- 8 cups low-sodium broth (chicken, veggie)
- 2 cups of water
- 1 15-oz can tomato sauce
- 1 14-oz diced tomatoes
- 1 15-oz can kidney or pinto beans, rinsed
- 1 bay leaf
- 4 cups chopped fresh spinach or 1 10-oz package frozen chopped
- 1/2 cup thinly sliced fresh basil
- parmesan cheese
To speed up the process, I use shredded carrots, riced cauliflower, frozen cut green beans, fresh spinach (it cooks down till nearly nothing) and I use my food chopper for the onions, celery, and peppers.
- Heat oil in a very large stockpot. Add onions, celery, bell peppers, and garlic; cook, stirring frequently until softened, 13-15 minutes. Add cabbage, cauliflower, carrots, and green beans; cook, stirring occasionally until slightly softened, about 10 minutes.
- Add broth, water, tomatoes, beans, and bay leaf; cover and bring to a boil. Reduce heat and simmer; partially covered until the vegetables are tender, 20-25 minutes. Stir in spinach and simmer for 10 more minutes.
- Discard the bay leaf. Stir in basil. Top each portion with 1 TBS cheese.