CABBAGE SOUP

1. 1 large dark green cabbage.
2. 1 red, 1 green and 1 yellow pepper
3. 1 head of celery
4. 2 carrots
5. 2 lbs mushrooms
6. 3 big leeks
7. Small bag spinach
8. 3 onions
9. 4 cups chicken soup + 12 oz. water

DIRECTIONS:

• Cut all vegetables stem end off and cut in half, take seeds and membrane out. Cut the green pepper into bite size pieces and put in pot.
• Take the outer leaf layers off the cabbage, cut into bite size pieces, put in pot.
• Slice mushrooms into thick slices (otherwise they will disappear in the soup), put in pot.
• If you would like a spicy soup, add a small amount of cayenne pepper (red pepper) now (1/3 teaspoon is quite a bit as the soup will get spicier as it cooks further).
• Combine all ingredients. Bring to a boil then reduce heat, cover and cook on low for 1/2 hour.