I have two more favorite soup recipes for you.  Cabbage soup and lentil & brown rice soup.  This is humble food, but these soups are so good, I swear you will not feel like you’re eating prison rations.  Super easy, super healthy, and really, really good with a grilled cheese sandwich.

One word of advice - don’t leave out the vinegar in either recipe. 

Cabbage Soup - From Mark Bittman’s How to Cook Everything

1 small head Savoy cabbage (or Napa, or as a last resort green cabbage)

3 Tbsp butter

1 large onion, diced

2 medium-to-large waxy potatoes, like Yukon Gold, diced into small cubes

5 cups beef stock

1 15 oz can tomato sauce

2 Tbsp brown sugar

1/4 tsp ground allspice

1 tsp thyme

salt and pepper

1 Tbsp rice vinegar or lemon juice, or to taste

Core and shred the cabbage.  Place butter in a deep saucepan and turn the heat to medium.  When the butter is melted, add the cabbage, onion, salt, and pepper and saute a few minutes, until the cabbage is wilted.  Add the rest of the ingredients, except the vinegar.  Simmer until the potatoes are tender, about 30 minutes.  Then add the vinegar, taste, and adjust seasonings. 

Lentil and Brown Rice Soup - From Ann Stone

5 cups chicken stock, or more

3 cups water, or more

1 1/2 cups lentils, picked over and rinsed

1 cup long-grain brown rice

1 28 oz can tomatoes, chopped or crushed

3 carrots, diced

1 large onion, diced

1 celery stalk, diced

3 cloves garlic, minced

1/2 tsp dried basil

1/2 tsp dried oregano

1/2 tsp thyme

1 bay leaf

1/2 cup minced fresh parsley

2 Tbsp cider vinegar

salt, if desired

pepper, to taste

In a large heavy saucepan or Dutch oven (or stock pot, which is what I use), combine everything, including the tomato juice, except the parsley, vinegar, salt, and pepper.  Bring the soup to a boil.  Reduce the heat, cover the pan, and simmer, stirring occasionally, for 45 minutes, or until the lentils and rice are both tender.  Remove and discard the bay leaf.  Stir in the parsley, vinegar, salt, and pepper.  You’ll probably have to thin the soup with additional hot water.