Its cold out again tonight… and when I say “cold”, I mean its below 50 degrees.  I realize that this is by no means cold for the rest of the country but it is for us (me)!

A friend of mine has been bringing in a really yummy-looking cabbage soup to work this week for lunch.  It looked hardy and chock full of veggies and since I’ve never met a vegetable I didn’t like, I thought I’d give her recipe it a try.  I didn’t have any cabbage in the house but did have half a bag of kale in the freezer so decided to change it up.  I also went kinda nuts emptying out whatever veggies I had in the fridge and bought a few more at the grocery store before getting home from work.  Here’s what I did:

Ingredients:

• 2, 14 oz cans of diced tomatoes (I used the “zesty jalapeño” flavor but plain is good too)
• 1, 28 oz can of tomato puree
• 1 beef bouillon cube
• 1 envelope of powdered onion soup
• 1 onion
• 6 cloves of garlic
• 4 stalks of celery
• 3 carrots
• 3 zucchini
• 1 pint of mushrooms
• quarter of a “calabaza” or yellow squash of choice
• 1/2 large bag of kale

Directions:

1. pour contents of all canned tomatoes (both diced and puree) into a large stock pot and fill with about 8 – 10 cups of water.
2. Add bouillon cube and onion soup envelope
3. add chopped veggies
4. Simmer until tender

Done!!  Soooo good and even better for you!!! Kale is a super food full of iron and tomatoes are rich in vitamin C and anti-oxidants.  Enjoy!