I made this very nutritious and delicious soup consisting of only Napa cabbage and carrots!
For those of you who don't know,
Napa Cabbage is a plant of the mustard family, having an elongated head of overlapping, crinkled, broad-stalked leaves and is common in Asian dishes. It is also called celery cabbage.
I'm sure everyone knows what a carrot is, but just to be safe....
The carrot is a biennial Eurasian plant in the parsley family, widely cultivated for its edible taproot.
My co worker took me to the super market the other day, so I got to pick up some napa and carrots! YAY!
Buying fresh produce is so hard, if I don't have people to take me to the store... =/
Napa Cabbage-Carrot Soup
- 1 head of napa cabbage (about 2-3 pounds)
- 5 carrots
- chicken bones (these bones are saved from the "Sweet Marinated Chicken" post
- 2 tsp salt (maybe more depending on how salty your preference is)
- 1 tsp black pepper
1. Wash and peel carrots.
2. Cut napa and carrots. Separate napa stems from napa leaves.
3. Place chicken bones into 5-6 cups of water, and boil.
4. When water boils, toss in carrots, and let boil-simmer for about 8 minutes.
5. Place napa stems into the water, boil-simmer for about 3 minutes.
6. Place in the napa leaves.
7. Put in salt, pepper.
8. Simmer for about 10 minutes or desired tenderness.
Oh no! The vegetables don't fit!!!
And that's the biggest pot I have!!
Okie. The veggies cooked down.