Saturday lunch, my son and I go to McDonald’s on the way home from his sports class (maybe to counteract all the great exercise he did?). So, every Saturday dinner, I make vegetable soup for dinner. I try to use up any vegetables and things I made during the week.
This week, I used my leftover cabbage and small red beans to make vegetarian stuffed cabbage soup.
- Put 6 cups of water in a pot.
- Added half a jar of marinara sauce.
- Added a cup of small red beans and two cups of sauteed cabbage and onions, both prepped last weekend.
- Stirred in two tablespoons of Better Than Bouillon Roasted Garlic base and a teaspoon of refined coconut oil for savory flavor.
- Put in some broken spaghetti noodles.
- Salted to taste.
- Simmered on stove for about 40 minutes
- Served with shredded Parmesan cheese.
It was really, really good, and now I have enough for three days of lunch at school.
More deli containers. I write on them with paint pen, and I wipe it off with a spritz of rubbing alcohol and a paper towel I keep reusing for that purpose.
Skunk and Mouse Cottage 