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Someone also asked for my soup recipe. Mom? Was it you Mom?

I'm addicted to this soup. My brother makes an awesome cabbage soup and mine pales in comparison, but I'm addicted nonetheless. I googled for a cabbage and beef soup recipe so I used that as my base but now I've ventured away from that one a bit. Here's my version of Danny's soup:

1 pkg frozen morningstar recipe crumblers (or whatever they're called). I've used the Boca ones too but I prefer the Morningstar ones.

8-12 cloves of garlic sliced thin...well some of it chopped up but some of it sliced.

1 onion (I always use sweet onions because they don't make me tear up like yellow onions do)

2 stalks celery, chopped (if a stalk is an entire "bunch" then I don't use a stalk. But if a stalk is just one stick then I use more. Probably about 4 sticks.)

1 (16 oz) can kidney beans, undrained

1 head cabbage, chopped (not too small) and don't remove the stem. Only cut off the dry, dark part on the bottom because otherwise, it's the best part of the soup.

1 (28 oz) can diced tomatoes, liquid reserved

1 can tomato paste (I usually use the small but I've used the big too and it was still good - just a little more tomato-y)

Several cans of water or broth. I sometimes use vegetarian broth (I like the Wolfgang Puck one) but almost always add water too. Basically just get it to the consistency you want. And then add some GW Broth or McKay's or whatever seasoning you like. Even when I use broth, I still add some seasoning. My brother doesn't do the seasoning and adds a de-veined jalapeno but I'm too lazy for all that. My brother adds green pepper. I'm not a huge green pepper fan but I don't mind it in this. He also adds a little olive oil and vegetable oil. Sometimes I saute the onions and garlic and those times I'm more likely to add the oils. Other times I don't add any at all. The recipe I have calls for garlic salt, garlic powder and black pepper. Sometimes I add some/all of those...sometimes I don't. I guess you can add parsley. Never tried that. My brother adds five bay leaves so sometimes I throw in a few of those.

This is a very forgiving soup, as you're probably realizing. *hehe*

1. In a large pot (very large!! I was using my 8 QT pot and was unable to put as much water as I wanted because it wasn't quite big enough) or dutch oven, brown beef and onion (not necessary for vege burger).
2. Add all ingredients except parsley.
3. Bring to a boil.
4. Reduce heat and simmer, covered, for 1 hour. (Danny only does 45 minutes and I'm always impatient to get eating so I only do 45 minutes too).
5. You may add extra water if you like a thinner soup. (Well this recipe only says one can of water so you're already doing that, if you're following my instructions.)
6. Garnish with parsley to serve.

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