Cabbage Soup Without Tomatoes Food

CHICKEN CABBAGE SOUP

Steps:

• Heat a large pot over medium heat.
• Add in onion, garlic, carrots, red pepper flakes, and a good pinch of sea salt.
• Saute 2-3 minutes.
• Add in the cabbage, water, thyme, and one teaspoon of sea salt.
• Give everything a good stir.
• Bring soup up to a boil, then lower to a simmer.
• Cook 20-25 minutes, until cabbage is tender, not mushy.
• Stir in as much or little chopped cooked chicken as you like.
• Taste for salt and enjoy!

CABBAGE SOUP WITHOUT TOMATOES

Steps:

• Chop cabbage, celery and onions cover with water and cook until tender. Add carrots and green beans and 4 cups of soup base. Heat through. You may eat now or simmer for a while. Flavor is better when cooked longer.
• Keep adding broth as it gets low. Great way to get in you veggies!

CARROT, POTATO, AND CABBAGE SOUP

Steps:

• Combine the carrots, potatoes, onion, cabbage, garlic, chicken stock, olive oil, thyme, basil, parsley, salt, and pepper in a stock pot over medium-high heat; bring to a simmer and cook until the carrots are tender, about 20 minutes. Transfer to a blender in small batches and blend until smooth.

MOM'S CABBAGE SOUP

Steps:

• For the soup: Heat the olive oil in a stockpot over medium heat. Add the onion, celery, carrots and garlic and cook, stirring often, until the onions are translucent (not browned), about 8 minutes. Add salt, black pepper and crushed red pepper flakes to your desired preference. Then stir in the fresh tomatoes, canned tomatoes and vegetable stock and bring the entire mixture to a boil.
• Once boiling, stir in the cabbage and beans and keep it simmering, stirring occasionally, until the cabbage is tender, 35 to 40 minutes. Add more stock or water if you prefer more liquid and taste and season with more salt and pepper, if necessary. When finished, sprinkle over and stir in the parsley for color and flavor.
• Ladle the soup into bowls and serve with crostini or garlic bread, if desired.
• For the crostini: Preheat your oven to 350 degrees F.
• Place the bread slices on a baking sheet. Brush the tops with olive oil. You can also smear minced garlic over the top, if desired.
• Bake until crunchy and golden brown, 15 to 20 minutes. Take the crostini out of the oven, drizzle the tops with olive oil and sprinkle sea salt over the top.

STEWED CABBAGE

Steps:

• Melt butter in a large saucepan over medium heat. Add onion, celery, and garlic and saute for 3 to 5 minutes, or until translucent. Stir in cabbage, reduce heat to low, and simmer for 15 minutes.
• Pour in tomatoes and season with salt and pepper to taste. Cover pan and cook over medium heat for 30 to 40 minutes, or until cabbage is tender.

TOMATO CABBAGE SOUP

Steps:

• Melt margarine in large dutch oven or soup pot.
• Add onion and celery.
• Saute until soft.
• Add remaining ingredients.
• Bring to a boil, stirring often.Cover.
• Boil slowly until vegetables are tender.

CABBAGE-VEGETABLE SOUP

Steps:

• Halve leeks lengthwise; rinse thoroughly, pat dry, and cut into 1/2-inch slices. In a large Dutch oven or heavy pot, heat oil over medium-high. Add onion, carrots, and celery; cook, stirring occasionally, until softened, about 5 minutes. Add leeks and garlic and cook, stirring, until leeks begin to soften, 2 minutes. Add potato, broth, and bay leaves and bring to a boil. Stir in cabbage and season generously with salt and pepper.
• Return soup to a boil, then reduce to a rapid simmer. Cover and cook until vegetables are tender, 15 to 20 minutes. Remove from heat; stir in vinegar and thyme. Season with salt and pepper.

MARMIE'S NO CABBAGE FAT BURNING SOUP

Steps:

• Combine all ingredients in a large dutch oven except for soup mix and hot sauce --
• Bring to boil for 5 min,
• Reduce heat to simmer for 1 hour or use a slow cooker for about 7 hours.
• Add soup mix and hot sauce to taste.
• Simmer 10 more minutes.
• If you are not dieting some Parmesan or Mozza on top is lovely.