CABBAGE AND POTATO SOUP
I got this recipe from a friend who found it in the Canadian Living magazine. It is my "special soup" that I serve on special occasions and to guests . Everyone loves it.
Provided by Dotty2
Categories Lunch/Snacks
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan, heat broth over medium heat.
- Add cabbage and potatoes.
- Cover and simmer about 10 minutes until potatoes are tender.
- In a large skillet, over medium heat melt butter.
- Add leeks and cook until tender.
- Stir in flour (into leek mixture) and cook 2-3 minutes.
- Add 1 cup half and half to the broth mixture.
- Add leek mixture to broth mixture.
- Add remaining ingredients.
- Stir in remaining 2 cups half and half.
- Cook over low heat 10-15 minutes.
POTATO & SAVOY CABBAGE SOUP WITH BACON
A warming, hearty soup with that takes just 20 minutes to make
Provided by Good Food team
Categories Dinner, Lunch, Side dish, Soup, Starter, Supper
Time 20m
Number Of Ingredients 9
Steps:
- Chop the onion, carrot, celery and garlic in a food processor. Heat the oil over a medium heat in a large saucepan. Add the vegetables and potatoes, season well, then reduce the heat and cover the pan. Gently cook for about 5 mins until starting to soften, then add the stock, turn up the heat and bring to the boil. Simmer for 5 mins more, or until all the vegetables are tender.
- While the soup is cooking, grill or fry the bacon until crisp, then cut into strips. Shred the cabbage, discarding the core.
- Whizz the soup in the food processor until smooth, then return to the pan and add the cabbage. Simmer for a few mins until the cabbage is just tender, then season to taste and serve scattered with the bacon.
Nutrition Facts : Calories 336 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 21 grams protein, Sodium 2.61 milligram of sodium
SPICY TOMATO CABBAGE SOUP
This cabbage soup is perfect for a chilly winter night. I like my food fairly spicy, so be sure to adjust spices if this is not the case for you. I eat this with a small dollop of sour cream on top and a slice of crusty bread to mop up any remaining soup with!
Provided by ebrunworth
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cabbage Soup Recipes
Time 1h15m
Yield 10
Number Of Ingredients 11
Steps:
- Heat oil in a stockpot over medium heat. Add cabbage and onion. Cover and cook, stirring occasionally to keep from burning, until onions are translucent and cabbage is tender, about 35 minutes.
- Add water, tomato soup, potatoes, garlic, beef bouillon, cayenne pepper, hot sauce, and salt. Cover and simmer until potatoes are tender, about 25 minutes.
Nutrition Facts : Calories 164.2 calories, Carbohydrate 27.7 g, Fat 5.2 g, Fiber 4.4 g, Protein 4 g, SaturatedFat 0.8 g, Sodium 645.5 mg, Sugar 8.4 g
CABBAGE, TOMATO AND VEGETABLE SOUP
This soup is inexpensive, easy, totally customizable, super healthy and, most importantly, really good. I have served it with crusty bread or a big scoop of brown rice right in the middle of the bowl. Also great with sour cream and hot sauce. Yum.
Provided by bunnybum
Categories Vegetable
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- saute the onion in the olive oil for five minutes in a big pot.
- add the garlic and saute for another three minutes. stir well.
- add the celery and carrots and saute for five more minutes. stir well.
- add the tomato paste, chili powder, basil, oregano and salt and pepper. stir well. saute for a few minutes until the mixtures gets very fragrant.
- add the crushed tomatoes, beef broth and cabbage. bring to a boil. stir well and let simmer for twenty minutes or until the veggies are cooked to your liking. enjoy!
CABBAGE-POTATO SOUP
Provided by Food Network
Time 45m
Yield 8 to 10 Servings
Number Of Ingredients 9
Steps:
- In a soup pot heat 1 tablespoon oil, add onions and cook until tender, 3 minutes. Add cabbage and potatoes and stir to coat. Add stock, bring to a boil, reduce heat and simmer 30 minutes. Meanwhile, in a small skillet saute corned beef strips in remaining oil until crisp; drain on paper towels. Add carrots and cream to soup and simmer 10 minutes more. Stir in corned beef strips and adjust seasoning to taste with salt and pepper.
KIELBASA, POTATO AND CABBAGE SOUP
Provided by Rachael Ray : Food Network
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Heat the oil in a large Dutch oven over medium-high heat, add the kielbasa and brown. Remove the kielbasa to a paper towel-lined plate. Add the potatoes, paprika, coriander, allspice, carrots, celery, garlic, onions and some salt and pepper. Cook, partially covered, 5 to 6 minutes. Then wilt in the cabbage and season with a little nutmeg. Deglaze the pan with the beer. Add the stock and passata, then slide the kielbasa back in the pot and simmer to combine flavors, 15 minutes. Cool and store for a make-ahead meal. Reheat over medium heat. Finish the soup with the creme fraiche, herbs and lemon juice; serve in shallow bowls.
IRISH CABBAGE AND MEATBALL STEW
Toasted french bread slices with butter are the perfect addition to this healthy comfort food. During the cooking time you will be multitasking, I've been able to shorten the time to 45 minutes for the entire process. This Stew freezes and reheats nicely. I have also made this recipe successfully with Vegan meatballs, and turkey as an alternative to beef.
Provided by Robin Dailey @daileyrobin
Categories Beef Soups
Number Of Ingredients 12
Steps:
- Mix Ground Beef, Parsley, 1 teaspoon Beef Bouillon, onion soup mix, bread crumbs, eggs, worcestershire. Mix and roll your meatballs to golf ball size.
- Bake at 375 degrees on sheet tray with wax paper liner, for 20 minutes to brown. Then set to side to cool a bit. (They will break apart in stew)
- While meatballs brown, Fill a 10 quart pot with four cups of water, the rest of the bouillion, the whole can or bottle of V-8, both cans of whole tomatoes and juice, and let it start heating up on med high.
- Peel and cut 3 lbs of potatoes, rinse and set to side.
- Cut up cabbage in large chucks. Set to side. (They will soften and spread out when they simmer).
- Open, rinse and drain carrots. Set to side with potatoes and cabbage.
- Turn the Tomato Broth up to high, allow to come to boil and begin to gradually add the cut vegetables into the pot starting with the Cabbage first, then the potatoes, and lastly the carrots. Fold the ingredients gently as they boil for 2 minutes. Then reduce the heat to medium and allow to simmer.
- After the mixture has simmered for about 20 minutes, add the meatballs and fold them into the stew. They will begin to break into chuck, but that's ok. Turn the heat to low.
- Allow the ingredients to simmer on low for 30 minutes. Remove from heat and let stand for 10 minutes. Then it's ready to serve.
CABBAGE SOUP RECIPE
Light, healthy and filling, this cabbage soup recipe is guilt-free and incredibly comforting. The tender, bone-in meat is irresistible and crazy flavorful!
Provided by Natalya Drozhzhin
Categories Soup
Time 50m
Number Of Ingredients 9
Steps:
- Clean and dice the potatoes into small pieces. Shred the cabbage and carrots.
- Rinse the meat under cold water. In a large soup pot, bring 4 quarts of water to boil. Add in the meat and the Better Than Bouillon Beef Base and cook for 30 minutes.
- Add in the potatoes and cabbage and simmer the soup for 10 minutes.
- Dice the onions and shred the carrots. In a skillet over medium heat, sauté the onions with a little bit of oil until golden brown. Add in the shredded carrots and cook for another 5 minutes. Add in the diced tomatoes and cook for another 5 minutes.
- Remove the meat pieces from the soup and remove the bone. Add the meat back into the soup and toss the bones in the trash.
- Season to taste with salt. Serve immediately and enjoy!
Nutrition Facts : Calories 60 kcal, Carbohydrate 13 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Sodium 72 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
TOMATO BEEF BARLEY SOUP
When my children were young, I needed a soup that everyone would eat-something filling but also something delicious. My sons really liked barley soup from a can, so I decided to try making it myself. My boys are now young adults, and this is one of the first things they ask me to make when they come to visit. -Karla Johnson, Winter Haven, Florida
Provided by Taste of Home
Categories Lunch
Time 7h20m
Yield 8 servings (2-1/2 quarts)
Number Of Ingredients 11
Steps:
- In a large skillet, cook and crumble beef with onion over medium-high heat until no longer pink, 5-7 minutes. Using a slotted spoon, transfer beef mixture to a 5-qt. slow cooker., Stir in cabbage, carrot, salt, pepper, broth, tomato sauce and tomatoes. Cook, covered, on low 6 hours., Stir in corn and barley; turn up to high and cook until barley is tender, about 1 hour.
Nutrition Facts : Calories 239 calories, Fat 8g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 1372mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 6g fiber), Protein 16g protein.
POTATO AND CABBAGE SOUP
I traced this hearty soup recipe to my great-grandmother, whose parents were potato farmers in Ireland. My mom served many a bowlful of this soup while I was growing up, and I've done the same for my family.-Pat Rimmel, Ford City, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 14 servings (about 3-1/2 quarts).
Number Of Ingredients 9
Steps:
- In a large saucepan or Dutch oven, saute onion in butter until tender. Add the water, cabbage, potatoes, bouillon, pepper and garlic. Cover and simmer for 20-25 minutes or until potatoes are tender. Stir in ham; heat through.
Nutrition Facts : Calories 131 calories, Fat 5g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 1078mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 2g fiber), Protein 9g protein.
POTATOE AND CABBAGE SOUP
Good Food Oct 2007 page 22
Provided by vstothard
Time 30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Chop the onion, carrot, celery and garlic. Heat the oil over medium heat in a large saucepan. Add the vegetables and potatoes, season well, the reduce the heat and cover the pan.Gently cook for about 5 mins until starting to soften, then add the stock, turn up the heat and bring to the boiol. Simmer for 5 mins more, until the vegatbles are tender.
- While the soup is cooking, grill or fry the bacon until it is crisp. Shred the cabbage, discarding the core.
- Whizz the soup in the food processor then return to the pan and add the cabbage. Simmer for a few minutes until the cabbage is just tender, then season to taste and serve with the scattered bacon.
CABBAGE, POTATO, AND TOMATO SOUP
A quick, budget-friendly soup that is great for using up extra vegetables in your cabinet or fridge. Serving this with crusty bread makes a great warming meal in wintertime. Add beef or chicken in with the vegetables for a heartier meal option.
Provided by ladykristianna
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 50m
Yield 10
Number Of Ingredients 12
Steps:
- Melt the butter in a large pot over medium-high heat. Cook and stir the onion, potatoes, celery, and garlic in the melted butter until the onion and celery are translucent, 5 to 7 minutes. Pour the water over the vegetable mixture; stir the chicken bouillon into the liquid until dissolved. Bring the mixture to a boil; cook at a boil until the potatoes are fork-tender, about 5 minutes.
- Stir the cabbage into the boiling liquid. Reduce heat to medium. Add the tomatoes with juices, ketchup, hot sauce, and Italian seasoning; stir to combine. Allow the mixture to simmer until the flavors have a chance to mix, about 15 minutes.
Nutrition Facts : Calories 144.4 calories, Carbohydrate 23.8 g, Cholesterol 12.3 mg, Fat 5 g, Fiber 4.3 g, Protein 3.5 g, SaturatedFat 3 g, Sodium 549.2 mg, Sugar 8.2 g
CABBAGE AND POTATO SOUP
Steps:
- Gather the ingredients.
- In a large heavy saucepan or Dutch oven, heat butter over medium-low heat; cook onion until golden in color. Stir in flour until well blended.
- Add cabbage and carrots along with broth, salt, pepper, and potatoes. Bring to a boil, stirring frequently; reduce heat to low. Cover and cook until vegetables are tender, stirring frequently, about 20 minutes.
- Add evaporated milk and stir to blend it in. Heat through, but do not boil.
- Taste and adjust seasonings, adding more salt and pepper as needed.
- Sprinkle each serving with a little minced parsley and a dash of paprika, if desired. Tips One medium cabbage, weighing about 2 pounds, should produce about 4 cups of shredded cabbage . Look for a firm and blemish-free cabbage that appears heavy for its size. Use a purple cabbage or a mix of smaller purple and green cabbages for a brighter color palette. One pound of potatoes will yield about 3 cups. Leave the potatoes unpeeled for additional texture and nutrients. Use a "waxy" (as opposed to starchy) type of potato that won't fall apart in the soup. Red-skinned potatoes, Yukon Golds, or any type of new potato are good options. Be sure to remove any spots or eyes before dicing. If you want to make the soup vegan but retain its creamy texture, substitute the cooking oil of your choice for the butter and coconut milk or another nondairy milk, such as almond or flaxseed milk, for the evaporated milk.
Nutrition Facts : Calories 283 kcal, Carbohydrate 38 g, Cholesterol 37 mg, Fiber 4 g, Protein 9 g, SaturatedFat 7 g, Sodium 658 mg, Sugar 13 g, Fat 12 g, ServingSize 6 servings, UnsaturatedFat 0 g
OLD-FASHIONED HAM AND CABBAGE WITH POTATOES
Delicious old-fashioned chunky ham and cabbage soup with potatoes that's comforting and flavorful.
Provided by Julie Andrews
Categories Soup
Time 50m
Number Of Ingredients 14
Steps:
- In a large Dutch oven or stock pot, heat butter or oil to medium-high heat. Add onion and carrot and saute until just starting to soften, about 3-4 minutes. Stir in garlic. Add potatoes, cabbage and ham and stir to combine. Stir in thyme leaves, salt, black pepper and celery salt. Add the chicken stock and bay leaf and bring to a simmer. Place lid on pot and reduce to a very low simmer. Allow to cook 30-35 minutes, until potatoes and cabbage are soft. Stir in bouillon. Taste and adjust seasoning, if necessary.
Nutrition Facts : ServingSize 1/8 of recipe, Calories 202 calories, Sugar 5 g, Sodium 645 mg, Fat 5 g, SaturatedFat 1 g, UnsaturatedFat 4 g, TransFat 0 g, Carbohydrate 24 g, Fiber 4 g, Protein 17 g, Cholesterol 25 mg
CABBAGE POTATO BEAN SOUP
Bowl - check, spoon - check, total comfort food that is going to make your tummy happy - check! This incredibly hearty, satisfying, and oh-so-delicious vegan, oil free Cabbage Potato Bean Soup is packed with aromatic spices, nutritious veggies, and bursting with autumn vibes. Hearty potatoes, onions, cabbage, carrots, and beans with a light and flavorful broth simmer together creating deeply satisfying soup the whole family will love. Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, and no highly processed ingredients.
Provided by Monkey and Me Kitchen Adventures
Categories Soup
Time 40m
Number Of Ingredients 24
Steps:
- Place the Spice/Herb Ingredients into a small bowl, mix well, set aside.
- In a large ceramic/enamel lined deep skillet, Dutch oven/pot or similarly large stockpot, add the onion, celery, and carrots. Sauté over medium-high heat for 5 to 7 minutes until the veggies start to get tender. (If needed to prevent sticking, add a splash of vegetable broth or water).
- Add the minced garlic and sauté for one minute.
- Add the water, vegetable broth, tomato sauce, and miso bring to a boil, then immediately lower to a simmer.
- Add the Spice/Herb Mix and all the remaining ingredients except for the cannellini beans, and simmer until the potatoes and cabbage are just about tender. Then add the cannellini beans, simmer until the potatoes and cabbage are tender.
- Serve with your favorite toppings.
Nutrition Facts : ServingSize A bowl, Calories 402 calories, Sugar 8.4 g, Sodium 639.7 mg, Fat 1 g, SaturatedFat 0.2 g, TransFat 0 g, Carbohydrate 87.3 g, Fiber 15.4 g, Protein 13.2 g, Cholesterol 0 mg
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- Remove the outside leaves of the cabbage and wash the cabbage. Cut it in half and remove the hard stem. Now cut the cabbage into small pieces. You can remove very hard pieces if you come across any.
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- Heat up your largest dutch oven or heavy stock pot over medium-low flame. Sautee the onion (or leeks) with a drizzle of olive oil or a splash of water and pinch of salt until wilted and starts to get some color (about 10 minutes).
- Add the red pepper flakes and caraways seeds then stir in the shredded cabbage. Sautee together until wilted and caramelized, making sure to stir often adding a splash of water in between If needed to help create some steam. It should be perfect in about 20 minutes. You want to get a nice caramelization all over to create flavor.
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