Italian Cabbage Soup & Homemade Greek Salad Dressing

What a great supper!! I love a good soup and salad combo. The soup is warm and hearty and the salad dressing has a nice bite. Serve with some crusty bread and it's a perfect meal for a cool fall day! Best part? This is a CHEAP meal and most of the ingredients I always have on hand.

Italian Cabbage Soup

2 large carrots - peeled and diced

4 stalks celery - diced

1 small onion - diced

1 small head cabbage - shredded 

2 cloves garlic - minced

1 6oz tomato paste

4C chicken stock

1 15oz can great northern beans

2 sprigs thyme

1 bay leaf 

In a large stock pot sautee the carrots, celery, onion and garlic until they start to soften. Add the cabbage. Stir occassionally, until the cabbage starts to wilt. Stir in the tomato past, chicken stock, beans (don't drain the can), thyme and bay leaf. Bring to boil. Reduce to a simmer. Cover and simmer for 2 hours, stirring occassionally. 

Although I haven't tried it, I'm sure this would also work well in a slow cooker. Mix everything together and cook on low for 6 hours. 

Greek Salad Dressing

1/4C olive oil

2 cloves garlic - finely minced or pressed

1tsp Greek Seasoning (I used Penzey's) 

1/2tsp dried basil

1/2tsp sugar

1/2tsp black pepper

1tsp yellow mustard

1/3C red wine vinegar

1/2tsp salt

Add all the ingredients to a container with a lid ( I like to use a mason jar). Shake until well combined. Let set for 10 minutes for flavors to blend. This would also be good with a teaspoon of minced blacked olives and grated parmesan cheese. 

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