Basque Cabbage Soup

Home today with a little one with a fever.  Thought it would be good to use up the remaining cabbage to make a soup that reminds me of my favorite Basque Restaurant in my hometown.  Here is my recipe.  It not an exact version of Woolgrower's but it makes my hubby's heart (and belly) happy and it will be a great way to bless a dear friend of mine who is recovering from the flu as well.  Serve with pinto beans, salsa, and french bread.

Friendly note... this makes a very large pot of soup.  I use my 7 quart dutch oven we call Big Bertha each time I make this.  You can also half the recipe or plan to freeze the leftovers.  I have used some name brand ingredients that I had in my pantry because of free or almost free coupons but I have also made this by using regular tomato sauce and chicken bouillon.





Basque Cabbage Soup
2 T. Extra Virgin Olive Oil
1 medium yellow onion, diced
2 carrots, peeled and diced
3 stalks celery with leaves, diced
1 small head green cabbage, diced
3 cloves garlic, minced
1 potato, diced
1 18oz. can Progresso Fire Roasted Tomato Recipe Starter or tomato sauce
128 oz chicken or veggie stock
1 packet Swanson Flavor Boost, Chicken
2 tsp dried thyme
1-2 tsp Kosher salt, divided
1-2 tsp ground pepper, divided

Heat oil in large stock pot or dutch oven (7qt).  Add diced onion, celery, carrots, and garlic.  Heat through until onion turns transparent, be careful onion does not brown.  Add diced potato, cabbage and tomato sauce, stir.  Add herbs, spices, and half of the salt and pepper.  Slowly add stock until pot is almost full.  Bring to boil.  Lower to simmer.  Put on the lid and let it simmer for 1 hour.  Taste and add additional salt or pepper to suit your tastes. Stirring occasionally continue to cook for 4-6 hours.  The length cooking depends on how hungry you are:-).
Serve with slow cooker beans, salsa, and french bread.