85 E Main St. Norton Location Appointments Call 508-212-7714


  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


  • 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.