Peel A Pound Soup

Hubs sent me a video for this soup and at first I didn't clue into it.

"Dear," I said. "This sounds like a cabbage soup diet." Indeed it was!

"Dear," I said after a little more research. "This sounds like some kind of borscht." Yup - not all borscht is made from beets.

Regardless of my first impressions, this was an inexpensive and delicious soup that was easy to put together in the slow cooker. The only change to note when using a slow cooker is that the ingredients don't simmer down. If you add too much water at the outset, liquid can always be removed and reserved for later.

I also added bay leaves and lots of pepper to give it some flavour. A squeeze of lemon or splash of another acid when serving will also bring out the flavours. A dash of hot sauce would also jazz it up. I can't see eating this every day, but it's perfect for a chill fall day.

1 large (~800ml) can of stewed or whole tomatoes
1 packet of onion soup mix
4 cups of water
6-7 beef bullion cubes or 1.5 cups of beef broth
1 head of cabbage
1/2 stalk of celery
2 green bell peppers
2 onions
5 garlic cloves

Add 1 large can of stewed or whole tomatoes to a stock pot or Dutch oven.
Add 1 packet of onion soup mix.
Add 3-4 cups of water along with 6-7 beef bouillon cubes and mix well.
Heat mixture over med-high heat until boiling.
Cut up vegetables and add them to the pot.
Once soup is boiling, turn heat down to med-low for a slow rolling boil.
Cook with lid on until vegetables are tender (30-90 mins).