I recently went to Walmart in search of a healthy salad to offset the fatty holiday fare I’d eaten. But it was a cold day, and none of the selections looked especially inviting to me. Suddenly, I got a bright idea……
CABBAGE AND KALE SALAD SOUP (3-4 servings)
- 2 tablespoons butter
- 1 bag of Walmart’s Market Side Sunflower Bacon Crunch Salad (only use the vegetables, which include green cabbage, romaine lettuce, kale, red cabbage, carrots, green onions)
- 1 medium sweet videlia onion, chopped
- 1 bunch fresh dill, minced
- 2 tablespoons dried celery flakes
- 2 tsp. Lawry’s seasoned salt
- 1 bay leaf
- 4 cups water
1.Melt the butter in a large saucepan. Add the vege’s from the salad bag and the chopped onion. Do NOT add the salad dressing, bacon crumbles, or sunflower seeds!
2.Saute the vege mix and onion for about 5 minutes.
3.Place the vege’s and onion in a crockpot. Add dill, celery flakes, salt, bay leaf, and water.
4.Cover and cook on High for 3 hours.
5.Remove the bay leaf. Puree the mixture using a food processor or hand immersion blender.*
The butter gave my soup a rich flavor. I added a little extra salt, but you might not want to do so. This soup freezes well and can be heated at work using a microwave or one of the portable devices I have previously recommended. (Check out the “Menu” for this blog and look under “Equipment and Gadgets.”)
*Several months ago, I purchased a Cuisinart immersible hand blender from amazon.com. It cost about $50, and was worth the money. The device has a detachable blade and is much easier to clean than the traditional blender or food processor. You just stick the blade end into the cooking vessel, push the button, and the device does its work within a minute. I will be demonstrating the usefulness of the blender in future articles.