Dec 2, 2008

Jack’s Cabbage and Pepperoni Soup Recipe:

With the winter season here there’s nothing like ‘Soup.’
I think you will really enjoy this one.....

2 Cans of Whole or Sliced White Potatoes (any brand).
1 Large Can of Crushed Tomatoes (any brand).
L & P Steak Sauce (original).
4 Gloves of Fresh Garlic.
Table Salt.
Fresh Ground Black Pepper.
Crushed Dry Red Pepper Flakes.
2 Large (or 4 small) Bay Leaves (spice section of grocery store).
Garlic Powder (spice section of grocery store).
Crushed Dry Oregano (spice section of grocery store).
Crushed Dry Basil (spice section of grocery store).
1 Large Fresh Green Whole Cabbage (produce section).
1 Large White Onion (produce section).
Fresh Garden Celery (produce section).
4 Large Fresh Mushrooms (white or brown button)(produce section).
Fresh Garden Parsley (produce section).
2 Packages of Sliced Pepperoni.
4 Large Uncooked Boned Chicken Breasts.
1 cup of baby carrots (produce section).

Cooking Items and Utensils:
1 Large Cooking Pot (8 to 10 Quart) with lid.
Can Opener.
Sharp Paring or Kitchen Knife.
Chopping Board.
Large Plate.
Large Bowl.
Large Long Handle Cooking Spoon.
Soup Ladle.
Soup Bowls.
Soup Spoons.
Paper Towels.
Measuring Cup.

Preparation Directions:
Clean (wash Chicken thoroughly).
Slice the Mushrooms.
Remove Potatoes from cans, cut in half, and place in bowl.
Cut 2 stalks of fresh celery – cut length in half and then into diagonal small 1 inch pieces.
Chop about 1/3 cup of Fresh Parsley.
Chop Whole White Onion.
Finely Chop 4 Gloves of Garlic.
Once chicken is cooked, removed for deboning (while cooling off), peel fresh cabbage (use entire cabbage head), cut into pieces about 3” by 3”, place in a large bowl, wash with cold water, drain, cover with a paper towel.

Cooking Directions:
Step # 1
Fill the Large 8 or 10 Quart Pot Slightly over 1/2 with water.
Place on stove on high heat.
Add the 4 Boned Chicken Breasts.
Add the sliced Mushrooms.
Add Bay Leaves.
Add the chopped White Onion.
Add one can of Crushed Tomatoes.
Add 2 Tablespoons of Oregano.
Add 3 Tablespoons of L & P Sauce.
Add the chopped Garlic.
Add 2 Tablespoons of Fresh Black Ground Pepper.
Add the 1/3 cup of fresh chopped Parsley.
Add the Fresh cut Celery.
Add 1 Teaspoon of Table Salt.
Add 1/2 teaspoon of crushed dry red pepper flakes.
When it comes to a boil, reduce heat to medium, cover with lid until boiling. Then partially cover with lid allowing some steam to escape so ingredients don’t overflow.

Step # 2
When Chicken is done (not over cooked), turn fire down to low (simmer), continue to cook ingredients.
Remove Chicken, de-bone into large shredded pieces.
Place Chicken back into Pot.
Add in the two Packages of Sliced Pepperoni (caution, make sure you remove freshener from package, a small chemical item often placed inside food to preserve it).
Cook for about another 10 minutes.

Step # 3
Add in the Potatoes.
Cook for another 10 minutes.

Step # 4
Finally, add in the entire Cabbage, pushing the leaves down slowly into the liquid. Careful, liquid is hot, it may splash, hold pot with one hand while adding cabbage.
Cook for about 10 minutes, stir and mix making sure ingredients on bottom of pot is turned over.
When cabbage appears to be soft turn off (do not over cook)
Taste, add pepper or salt as needed.

Serve in a Soup Bowl.

Note: I freeze what is left over using Tupperware 2 quart containers.
Also you can but all ready sliced mushrooms from amny grocery stores.

Now You're Cooking with JACK
Just Another One of Jack's Famous Recipes
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This is a very tasty soup dish.


Jill in Portland OR said...

I am always looking for new recipes to try, especially money saving items.
We are a family of 5 and soups are a great way to stay on a food budget and are body warmers for cold weather.

I made your cabbage and pepperoni soup for diner tonight, everyone loved it.
I never heard of this dish before I found your recipe blog.

I hope you have some more great ideas.
Again, thanks for this recipe.

June Wunders said...

Sounds great, I am going to try it for Saturday's diner.

June Wunders said...

I tried your recipe, it was surprisingly very tasty.
I really enjoyed it.
What was more surprising was my oldest son, the picky child, love it.
Thanks, I have passed it along to some of my friends with a high recommendation.
It was also was inexpensive to make.