Of Cabbages and Kings...

Or perhaps not... but maybe a soup would do!

This is one of our all time favorite soups and granted I usually hold off on my soup making until cooler weather settles in and a piping hot hearty soup is a welcome substance needed to warm the soul. But... I got a hankerin' that just wouldn't quit so I relented, not that it was that hard to give into because as I said... it is one of our all time favorite soups!

Pork and Cabbage Soup

And if you haven't guessed it yet, I am about to share my recipe!

2 lbs boneless country-style pork ribs

6 carrots, peeled

3 celery stalks

1 large onion

1 medium potato, peeled

1 medium sweet potato, peeled

1 medium cabbage

All of the above will be sliced or diced, chunky or not, however you prefer your soup.

You will also need two quart jars of your very own home canned tomatoes Ü... but... if you don't have two jars handy you can always use a 28 ounce can of crushed tomatoes, juice and all.

Now comes the flavoring...

1/4 cup of brown sugar

1 teaspoon crushed red pepper .

1/2 teaspoon pepper

(or you can use Hot Shot which is both red and black pepper)

6 teaspoons of chicken bouillon

1/2 teaspoon salt

6 cups of water 

All of this will go into a good size pot. I use my jumbo pot just because I like to leave room for improvision... Ü  and you also may have to add a bit more water depending on the size of the veggies that were used.

Cover the pot and bring it to a boil then reduce the heat to a medium/low setting and simmer for about an hour.

I suggest serving with some type of crusty bread or biscuits. Yummy!

Oh, and it has been brought to my attention that if you are feeding children you may want to cut back on the hot pepper spices. Ü

Enjoy!