Irish Garden Soup

February 20, 2010

Irish Garden Soup

Wendy McCrady, Tucson CSA

Perfect for St. Patrick’s Day when these vegetables can be found locally from the CSA, farmer’s market, or backyard garden. If recipe is made with beef stock, omit the nutritional yeast, soy sauce, and sage.

1 teaspoon olive oil
2 onions, diced
2 garlic cloves, minced
4 cups vegetable stock
1/4 cup nutritional yeast
3 tablespoon soy sauce
1/4 teaspoon dried sage
2 tablespoon pickling spice, tied up in cheesecloth
4 large potatoes, chopped
4 large carrots, diced
2 small heads cabbage, chopped

Saute onion and garlic in oil over medium heat in soup pot until translucent.
Add stock, seasonings, potatoes, and carrots.
Bring to a boil.
Reduce heat and simmer until vegetables are barely tender.
Add cabbage and cook just until tender.

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