This cabbage soup has more vegetables, with all the fiber
and vitamins that involves, than most people eat in a whole day. It's
delicious and satisfying, too.
You can pack up your pot of soup in glass jars to take to work. You don't want to be micro-waving it in a plastic container. Or keep a china bowl at work.
Then after you've enjoyed your big bowl of soup, you have a peanut butter sandwich made with whole grain bread and just-peanuts peanut butter. And jam, if you like, especially if you make your own. Drink a hot cup of something along with it. Then you'll just have room for some fruit - fresh in season, canned or stewed-from-dried in the winter. And yogurt, if you're into it.
Squash soup doesn't freeze well and I myself have a huge stock of butternut squash for this winter. So, before I start buying cabbages for soup, I'm going to eat up my squashes at lunch.
I made many jars of bread & butter pickles, which taste fabulous on sandwiches made with my homemade bread and hummus (just as good and cheap as peanut butter) and some sprouts.
Egg salad sandwiches are yummy, but I don't like to eat mayonnaise too often, so just on those miso days works well.