Ingredients of Green Cabbage Caldo Verde
Olive oil – 3 tablespoons
1 finely chopped onion,
3 cloves crushed garlic
6 peeled and thinly sliced potatoes
1 pound thinly sliced cabbage
Water – 2 quarts
8 ounces of Portuguese chourico sausage – sliced in 1/4-inch thick after removing the casing
Smoked paprika – 1 teaspoon
Salt – 2 teaspoons
Pepper to taste
Olive oil

Directions
On medium flame, heat three tablespoons of olive oil in a Dutch oven. Stir-fry some garlic and onion in that olive oil; cook the vegetables for about 3 minutes until the onion becomes tender and translucent. Add half of the cabbage, sliced potatoes in that, and cook it for 3 minutes the vegetables until the cabbage wilts.
Over high flame pour in water and then boil the ingredients. Reduce the flame to medium, cover it with a lid and simmer for 15 minutes to make the potatoes softened.
Make puree of the soup in separate batches until it becomes smooth, put the puree on medium heat. Add the rest of the cabbage and sausage; season it with paprika, pepper and salt. Put it on simmer, put the cover on, and cook it for 5 minutes until the cabbage becomes soft.
Serve the hot soup on soup plate and put generous amount of olive oil.
You can use linguica instead of chourico in case you find difficult to get them.

Ingredients
lean ground beef – 1 pound
1 sliced onion
1 medium sliced head cabbage
condensed tomato soup – 2 (10.75 ounce) cans
10 and 3/4 fluid ounces of water
salt to taste
ground black pepper just a pinch or to taste
sour cream – 1/2 cup

Directions
Take a large pot and heat it over medium flame. Stir fry the onion and ground beef until they become golden brown; drain the excess fat.
Add a layer of sliced tomato soup, cabbage, water (to measure, use the empty soup can), pepper and salt. Put a lid to cover and simmer on low flame until cabbage is tender and supple; Keep on stirring occasionally while it is on simmer. Remove it from heat and mix some sour cream before serving it hot.
This recipe is just perfect when served with mashed potatoes, noodles and rice. Instead of using ground beef, you can also use ground turkey. To spice it up a bit add some white pepper, fresh sliced garlic and onion powder. You can add half box of Orzo pasta to make it a little thick soup. Basil and oregano can also spice it up to lend it an Italian flavor. It is a filling and hearty recipe and serve it hot in separate bowls for meal.

Directions
Take a large stockpot, over medium flame, heat olive oil in that pot. Put in some garlic and onion and stir-fry in heated olive oil; cook it for at least 5 minutes until onion becomes supple and transparent.
Put in water, chicken bouillon, pepper and salt in that pot and mix it well with the fried onion and garlic. Let the water boil and then add cabbage in that mixture. Let the whole mixture simmer for about 10 minute until the cabbage wilts.
Put some tomatoes in that mixture and again let it boil, then keep the pot on simmer for about 15 to 30 minutes. Keep on stirring often in between till the mixture boils.
You can add cayenne pepper in the soup. Use red cabbage instead of green, as it contains higher vitamins and minerals. You add some more ingredients like sliced mushrooms, lentils, okra, corn, red potatoes, etc. Replace chicken bouillon with vegan chicken flavored base to give a twist to the traditional recipe. Spice it up a bit with oregano and chopped fresh basil.

Ingredients
Diced Irish bacon – 1/2 pound
Two peeled and cubed large potatoes
Diced tomatoes with juice – 1 (15 ounce) can
Chicken stock – 1 cup or as required
Salt and black pepper a pinch each
2 cups finely sliced dark green Savoy cabbage leaves

Directions
Put the bacon in a big, deep saucepan or stockpot. Cook on medium to high heat until the pieces are uniformly becomes golden brown. Drain off the excess fat.
Add the vegetables such as tomatoes, potatoes and chicken stock according to the requirement to cover the vegetables. Season the mixture with pepper and salt. Let it boil and then after that, reduce heat and let the mixture simmer for about 20 minutes until the potatoes becomes tender and soft.
Mix in cabbage in that mixture and let the soup to simmer for about a few minutes before serving it hot.
If you found it difficult to get Irish back bacon, you can replace it with pancetta that tastes equally good. It is a colorful dish as the green cabbages and red tomatoes offers a contrast. You can add Italian seasoning and some garlic to make it taste a bit different. Serve the hot soup with mashed potatoes and parsley cream sauce to get the authentic Irish feel.

Ingredients
olive oil – 2 tablespoons
dry lentils – 7 ounces
1 small chopped onion
thinly shredded green cabbage – 3/4 cup
crushed garlic – 1 clove
2 vegetarian diced smoked sausages
diced tomatoes – 1 (16 ounce) can
vegetable bouillon – 2 cubes
water – 4 cups
one bay leaf
thyme leaves – 1 teaspoon
cayenne pepper – 1/2 teaspoon
a pinch of salt and pepper to taste

Directions
Take a large stockpot or saucepan, put some oil in it, and heat it on medium flame. Add lentils, onion, garlic and cabbage; cook the vegetables until they become tender. Mix the tomatoes and sausage in those vegetables. Crush vegetable cubes on that mixture and pour in some water. Mix in thyme, cayenne pepper and bay leaf. Let the whole mixture boil; Put a lid to cover and let it simmer for about 30 minutes until lentils become tender. To season it, use pepper and salt to taste.
Serve it hot in beautiful serving bowls. Solid whole-grain bread seems just perfect alongside this soup. You can serve inexpensive red wines called Cotes-du-Rhone with the same spicy and earthy flavor to balance the taste of the dish. You can also use smoked turkey sausages. To spice it up you can use smoked paprika, garlic, onion powder, etc. to give it a different flavor.

Ingredients
1/2 chopped head cabbage, medium size
4 large cubed carrots
1 sweet minced onion
Cubed celery – 4 stocks
Ketchup – 3/4 cup
Tomato-vegetable juice cocktail – 1 and 1/2 cups
Vegetable broth – 3 cups
Chicken broth – 1 (14.5 ounce) can
Peeled and diced tomatoes – 1 (14.5 ounce) can

Directions
Take an 8-quart soup pot and put chopped cabbage into that pot.
In 2 tablespoons of water, Microwave diced carrot for about 6 minutes on high.
In 2 tablespoons of water, Microwave diced celery for about 4 minutes on high.
Add the microwave cooked vegetables to the soup pot. Mix minced celery, sweet onion and ketchup. Add vegetable broth, juice cocktail, tomatoes and chicken broth in that mixture. Fill up each can with some water, and mix the water to the soup. Put a cover, and let the mixture boil. Keep on boiling it for half an hour.
Decrease heat to simmer and cook the mixture for about 2 to 3 hours.
Serve the hot soup with French baguette slices. Keep pepper, salt and Tabasco sauce handy to season it according to the tastes of your guests.
You can serve this delicious hot soup with grilled cheese sandwiches. It will be perfect for a lunch soup. You can also add vegetables like potatoes and green beans to make it more filling. You can have it with rice or pasta, and add garlic and Tabasco according to your taste.

Ingredients
ground lean beef – 1 1/2 pounds
1 can (14.5 ounce) diced tomatoes
1 can (8 ounce) tomato sauce
beef bouillon – 4 cubes
2 medium shredded carrots
1 chopped onion
white vinegar – 2 tablespoons
white sugar – 1/2 cup
salt – 1 1/2 teaspoons
ground black pepper – 1/2 teaspoon
two quarts of water, divided
finely chopped garlic – 3 cloves
one head cabbage, cored and sliced into wedges

Directions
Take a big pot and crumble the ground beef into it. Add tomato sauce, the diced tomatoes, carrots, beef bouillon cubes, sugar, onion, vinegar, pepper and salt in the beef. Pour in a quart of water and let the ingredients with the water boil. Stir the mixture to break up the beef at the time of heating the mixture. When the soup starts boiling, put a cover and let it simmer for about 30 minutes on low heat.
Pour in the remaining quart of water, and let the soup boil slowly. Add cabbage and garlic in that mixture. Let the soup simmer for about 25 minutes, until the cabbage becomes tender and supple. Serve it hot in a soup bowl.
You can try the same recipe with Pork pan sausages and chicken bullion. If you like potatoes, then add some, and season it with celery and other spices like oregano, pepper flakes. You can also add some vinegar, and lessen the quantity of sugar to lend it a tangy taste.

Ingredients
3 boneless, skinless chicken breast halves
8 cups of chicken broth
2 sliced leeks
6 carrots, sliced into 1 inch pieces
1 medium shredded head cabbage
Uncooked egg noodles – 1 (8 ounce) package
Thai chili sauce – 1 teaspoon

Directions
Take a Dutch oven or stockpot; put chicken broth and chicken breasts into that pot. Let it boil and then simmer for around 20 minutes, or cook it until your chicken is well cooked. Take away the chicken from the hot broth and keep it aside to cool down.
Add the carrots and leeks into the broth in the pot, and let it simmer there for another 10 minutes, or until the vegetables become tender. Tear up the cooled chicken in to small bite sized parts, and put them again in to the pot. Add the egg noodles and cabbage and cook them for another 5 minutes, until the noodles become soft. The soup should appear thick just like a stew. Serve the soup hot and season it with Thai chili sauce to add some flavor.
This wonderfully delicious recipe should be served hot. You can use onions instead of leeks. You also add three stocks of lemon grass to make it more Thai. You can add ginger, cinnamon, garlic and celery to lend it a different taste. Taste this exotic Thai soup with sweet noodles as a base.

Ingredients
1 package (16 ounce) pork sausage
3 medium peeled and shredded beets
3 peeled and shredded carrots,
3 medium peeled and cubed baking potatoes,
vegetable oil – 1 tablespoon
1 medium chopped onion
1 can (6 ounce) tomato paste
water – 3/4 cup
cored and shredded head cabbage – 1/2 medium
1 can (8 ounce) diced and drained tomatoes
3 cloves of minced garlic
salt and pepper – as required
white sugar to taste or 1 teaspoon
for topping – sour cream – 1/2 cup
chopped fresh parsley – 1 tablespoon to garnish

Directions
Crush the sausage into a deep large frying pan on medium-high heat. Cook the pieces by stirring it until it loses its pink color. Remove the pan from the heat and keep it aside.
Fill half of a big pot water (around 2 quarts), and let the water to boil. Add fried sausages, and cover the pot with a lid. Let it boil again. Add the beets in that mixture and cook until the beets lose their colors. Add the potatoes and carrots and cook for around 15 minutes until the vegetables become tender. Add the can of diced tomatoes and the cabbage to that mixture.
Heat the some oil in a large skillet on medium flame. Add the onion and cook until it becomes tender. Blend in the water and tomato paste and mix them well. Put the mixture to the pot. Add some raw garlic to the soup, put a cover and put off the heat. Let the taste blend in the soup for 5 minutes. Season with pepper, salt and sugar.
Serve it hot in soup bowls and garnish with fresh parsley and sour cream.
Serve it hot with fresh bread. If you like to make it vegetarian, then just omit the sausages and taste this delicious recipe. This wholesome meal is just perfect for a chilly winter.

Ingredients
5 chopped carrots
3 chopped onions
2 cans (16 ounce) whole peeled tomatoes kept with liquid
1 large chopped head cabbage
1 onion soup mix (envelope dry) – envelope dry – 16 ounce
1 can (15 ounce) cut and drained green beans
Tomato juice – 2 quarts
2 diced green bell peppers
10 stalks chopped celery
1 can (14 ounce) beef broth

Directions
Take a large pot and put the vegetables such as tomatoes, carrots, onions, green beans, cabbage, celery and peppers in it. Add tomato juice, onion soup mix, beef broth and a large quantity of water to cover all the vegetables. Simmer the mixture on low heat until the vegetables become supple and tender. It can be stored in the freezer for quite a lot of days. You can just heat it up when serving it.
You can try different spices to lend it a different taste you like. You can also add some garbanzo beans to make it taste a bit different. Play around with the quantities and types of ingredients. You can add some spicy sauce to spice it up a bit. Jalapeño pepper is also a good variation that you can try. Whether you are on diet or not, it is just the perfect recipe to warm up a winter night. Serve it hot with bread and taste an awesome soup.