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Thursday, June 29, 2017

Crock Pot Cabbage Soup


  • 4 cloves garlic 
  • 1 large onion
  • 4 bay leaves 
  • 1/2 lb carrots
  • 1/2 bunch celery
  • 1 green bell pepper 
  • 28 oz can diced tomatoes 
  • 8 oz can tomato sauce 
  • 1/2 head green cabbage 
  • 6 cups chicken, veggie or beef broth OR stock
  • 1/4 bunch fresh parsley, chopped 
  • 1/2 tsp. crushed red pepper flakes{optional}
  • 1/2 Tbsp smoked paprika 
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme 
  • Salt and pepper to taste 
  • 1-2 Tbsp lemon juice 


  1. Mince the garlic and dice the onion. Peel and slice the carrots, slice the celery, and dice the bell pepper. 
  2. Add all the prepared veggies  followed by the diced tomatoes (and their juices) and tomato sauce to a large crock pot. Stir to combine.
  3. Chop the cabbage into one-inch strips or squares, then add them to the pot. Add the broth, chopped parsley, paprika, oregano, thyme, bay leaves, red pepper flakes, and some freshly cracked pepper. Stir to combine.
  4. Place a lid on the crock pot pot and set on high for 2 hours. Then turn the heat down to low and allow the crock pot to simmer 2 more hours. Then add salt to taste. Start with about 1/2 tsp salt and add more as needed. I like the pink Himalayan Salt...The total amount will vary depending on your tastes and the type of broth used, but the salt is crucial for the vegetable flavors to pop. Finish the soup with lemon juice. Start by stirring in one tablespoon and adding more to your liking.
  5. ENJOY!!
  6. You can also add meat as hamburger, ham, chicken, etc. are delicious in this soup. Sometimes I add some rice also...try adding your favorite ingredients, and make this recipe your own!

Friday, June 23, 2017


This is my pond reno from start to finish...a bag of concrete, a liner, rocks, and crayons. Yep that is how I roll...frugal to the end...Not bad if I do say so myself...