CABBAGE SOUP
This Cabbage Soup recipe is a bright, flavorful veggie medley in a fire roasted tomato broth. It's healthy, hearty and comforting, too!
Provided by Katerina | Diethood
Categories Soup
Time 40m
Number Of Ingredients 17
Steps:
- Heat oil in a dutch oven or a large soup pot.
- Add onions and cook for 1 minute over medium-high heat.
- Stir in prepared bell peppers, carrots, salt, and pepper; cook for 2 minutes.
- Add garlic and parsley; cook for 20 seconds.
- Stir in cabbage and cook for 4 minutes, or until starting to wilt.
- Add tomato paste; stir until combined.
- Add roasted tomatoes and Italian seasoning; mix to combine.
- Stir in broth and add bay leaves; increase heat to High and bring to a boil.
- Lower heat to a steady simmer; continue to cook for 7 minutes.
- Stir in zucchini slices and broccoli florets; cook for 5 more minutes.
- Remove from heat.
- Taste for seasonings and adjust accordingly.
- Remove bay leaves and discard.
- Serve.
Nutrition Facts : Calories 76 kcal, Carbohydrate 12 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, Sodium 713 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
HEARTY CABBAGE SOUP
"I didn't have time to make my favorite cabbage rolls one day, so I just threw together this soup and I loved it!" -Renee Leary, Citrus Springs, FL
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Add the cabbage, zucchini and mushrooms; cook and stir 8 minutes longer. , Stir in the soup, tomatoes, pepper sauce, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Sprinkle each serving with 2 teaspoons cheese., Serve immediately or cool and freeze in a freezer container. May be frozen for up to 3 months., To use frozen soup: Thaw in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through. Sprinkle each serving with 2 teaspoons cheese.
Nutrition Facts : Calories 230 calories, Fat 11g fat (4g saturated fat), Cholesterol 51mg cholesterol, Sodium 617mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 4g fiber), Protein 18g protein. Diabetic Exchanges
TUSCAN VEGETABLE SOUP
Simmer a pot of Ellie Krieger's healthy Tuscan Vegetable Soup recipe from Food Network, a classic vegetable soup loaded with zucchini, beans, tomatoes and more.
Provided by Ellie Krieger
Categories main-dish
Time 35m
Yield 6 servings (1 1/2 cups each)
Number Of Ingredients 15
Steps:
- In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.
- Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.
- Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.
- Serve topped with Parmesan, if desired.
Nutrition Facts : Calories 145 calorie, Fat 4 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 306 milligrams, Carbohydrate 21 grams, Fiber 5 grams, Protein 8 grams, Sugar 5 grams
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