This is what you need:
1/3 cup olive oil
2 medium yellow onions, diced
(the regular kind, not the sweet ones)
6 to 10 cloves of garlic
(depending on the size of the cloves)
4 stalks celery, cleaned and diced
3 or 4 carrots, peeled and diced
3 cups shredded green cabbage
2 large, firm potatoes (red or Yukon gold)
2 medium turnips, peeled and diced
3 parsnips, peeled and diced
1 14.5 oz. can of whole tomatoes
1/3 cup fresh parsley, chopped
(oh, what the *%@! - make it a whole cup!)
8 cups chicken stock
Salt and pepper to taste
This is what you do:
Stage 1 of 4:
Heat the oil in a large soup kettle.
Sautee chopped onions until golden.
Add garlic; stir for a minute or two.
Stir in celery and carrots.
Add cabbage; stir and cook till wilted.
Stage 2 of 4:
Add potatoes, turnips and parsnips.
Stir and cook for a minute or two.
Stage 3 of 4:
Add tomatoes, with liquid.
(chop tomatoes a little)
Add parsley and stock; stir gently.
Partially cover the pot and bring to a boil.
(gently!)
Cover completely, turn heat down and simmer for 2 hours.
Taste and add salt and pepper as desired.
Stage 4 of 4 – the best!
Eat!
Serving suggestion: to each soup bowl, add a few drops of Tabasco and/or sprinkle with some grated Parmesan or Gruyere. But it is good without the additions also!
