Sweet Potato Cabbage Soup

Adapted from The Gluten Free Chef

INGREDIENTS:

• 3 tablespoons olive oil
• 2 medium onions, diced
• 2 tablespoons garlic, minced
• 4 tablespoons apple cider vineger
• 5-6 sweet potatoes, peeled and diced
• 1 head Savoy cabbage, thinly sliced
• 3-4 carrots, shredded
• 2 peppers, diced
• 1 jalapeno pepper, finely diced and pureed with 1/2 cup water
• 10 cups water

METHOD:

• Saute onions in olive oil, add cider vinegar and saute until tender
• Add garlic and saute another minute
• Add peppers and cabbage, saute until tender or about 7 minutes
• Add sweet potatoes, carrots, pureed jalapeno pepper and saute about 8 minutes
• Add water, cover pot, reduce heat to medium and simmer 20-15 minutes
• Salt to taste

Black Bean Chili with Butternut Squash and Savoy Cabbage

Adapted from Epicurious

INGREDIENTS:

• 1 tablespoon oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 butternut squash, peeled and cubed
• 2 tablespoons chili powder
• 2 teaspoons cumin
• 6 cups cooked black beans
• 2 cups water
• 1 vegetable bouillon cube
• 1-28 ounce can crushed tomatoes
• 1 small head savoy cabbage, chopped

METHOD:

• Heat oil in stock pot over medium-high heat
• Add onions and garlic and saute about 9 minutes until tender and golden
• Add butternut squash; stir 2 minutes
• Stir in chili powder and cumin
• Stir in beans, water, bouillon and tomatoes; bring to a boil
• Reduce heat and simmer, covered, about 10 minutes until squash starts to become tender
• Stir in cabbage and simmer, covered, about 10-15 minutes until cabbage is tender
• Season with salt and pepper

COMMENTS:
The original recipe calls for Swiss chard instead of Savoy cabbage.  I had Savoy cabbage to use up so I substituted.  Tastes great but a little too tough and crunchy so the texture of the chard would probably work better.