CABBAGE AND BEAN SOUP
Make and share this Cabbage and Bean Soup recipe from Food.com.
Provided by dicentra
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In saucepan, cover beans with cold water and add salt to taste. Boil gently until beans are tender, set aside.
- Meanwhile, heat half of the olive oil. Sauté celery, carrot, onion, garlic, sage, rosemary and oregano until softened. Add cabbage, reduce heat to low and simmer, 5 minutes.
- Add beans and the water. Increase heat to high and bring to a boil. Reduce heat and simmer 15 minutes. Serve drizzled with remaining olive oil.
Nutrition Facts : Calories 378.2, Fat 16.2, SaturatedFat 3.2, Cholesterol 5.5, Sodium 145.4, Carbohydrate 43.1, Fiber 17.2, Sugar 2.8, Protein 17.7
CHINESE CABBAGE AND BEAN CAKE SOUP
Make and share this Chinese Cabbage and Bean Cake Soup recipe from Food.com.
Provided by foodart
Categories Cantonese
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a stockpot add in broth, shrimps, ginger, bamboo, salt, oyster sauce and white part of the green onion brings to a rolling boil. Reduce to a simmer for 5 minutes add in bean cake, cabbage and green onion bring back to a rolling boil. Adjust season to taste and turn off heat. Serve hot.
Nutrition Facts : Calories 178.8, Fat 7.3, SaturatedFat 1.5, Sodium 2457.1, Carbohydrate 10.2, Fiber 1.8, Sugar 3.7, Protein 19.1
BAICAI DOUFU TANG (CHINESE CABBAGE AND TOFU SOUP)
Make and share this Baicai Doufu Tang (Chinese Cabbage and Tofu Soup) recipe from Food.com.
Provided by Kate S.
Categories Clear Soup
Time 30m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Separate cabbage leaves then wash and drain. Stack leaves together and cut lengthwise into halves. Cut leaves again, into 2" long pieces.
- Bring stock to boil in a pot then add ginger, rice wine, salt and cabbage. Cook over medium heat for 15 minutes with lid.
- Add tofu, stirring softly to prevent it sticking. Cover. Cook for another 2 minutes over medium heat.
- Transfer to serving dish, garnish with green onion and cilantro and sesame oil.
Nutrition Facts : Calories 61.4, Fat 2.5, SaturatedFat 0.6, Cholesterol 3.6, Sodium 247.4, Carbohydrate 4.8, Fiber 0.3, Sugar 2.1, Protein 5.1
EASY CABBAGE AND BEAN SOUP WITH CAJUN SPICES
Make and share this Easy Cabbage and Bean Soup With Cajun Spices recipe from Food.com.
Provided by Andtototoo
Categories Cajun
Time 1h15m
Yield 5 serving(s)
Number Of Ingredients 14
Steps:
- In a dutch oven or other large soup pot put the oil and heat over medium-high heat. Add the sausage (Hillshire can also be used or whatever brand that you want) and stir-fry until lightly browned.
- Add the cabbage, onions, potatoes and carrots. Stir-fry for 3 or 4 minutes.
- Add the bay leaf, cajun seasoning spices, garlic, salt (1-2 teaspoons depending on how salty you like it) and black pepper. If you don't like too much of a spicy taste, reduce the cajun spices. Stir to blend.
- Add the chicken broth and water, increase heat to high until the liquid is boiling, reduce heat and simmer for 30 minutes.
- Rinse and drain the white beans (small white beans, white kidney beans, whatever you desire), and add to the soup. Simmer 30 more minutes.
- Good served with a rustic type of bread.
Nutrition Facts : Calories 660.3, Fat 36, SaturatedFat 10.9, Cholesterol 63.6, Sodium 1920.6, Carbohydrate 57.8, Fiber 12, Sugar 9.4, Protein 28.1
CHINESE CABBAGE AND CHICKEN SOUP
Please resist any temptation to add more ingredients. This is a dish in which the whole is vastly greater than the sum of the parts.
Provided by Its loose again
Categories Clear Soup
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Pour boiling water over chicken and in cavity.
- Place chicken, breast side up in a large Chinese clay pot or Dutch oven.
- Add water to cover.
- Bring to a boil, reduce heat, and cook slowly for 40 minutes.
- Meanwhile, cut the cabbage in half vertically. Cut each half into 3 pieces.
- Remove chicken, add cabbage, and return chicken to the pot, breast side down. Bring to a boil, reduce heat, and cook for 20 minutes.
- Move chicken and cabbage to a platter.
- Add salt and wine to the broth.
- When cool enough to handle, pick meat from the carcass and add to the broth, discarding skin and bones. Add reserved cabbage, reheat, and serve.
Nutrition Facts : Calories 481, Fat 35.3, SaturatedFat 10.1, Cholesterol 162.6, Sodium 539, Protein 38.2
BEAN CABBAGE SOUP
I used to love my Italian grandmother's homemade minestrone. She was very particular about ingredients and where she bought them. Since I cook for only my husband and myself, I have simplified her recipe and cut down on the amounts. If I do say so myself, it's almost as good as Nonna Teresa's.
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- In a saucepan, saute celery and onion in oil for 2-3 minutes. Add garlic and saute for 1 minute. Add the zucchini, potato and carrot; saute for 3 minutes. Stir in the beef broth, beans, basil and pepper. Bring to a boil. Stir in cabbage. , Reduce heat; cover and simmer until potatoes are tender, about 20 minutes. Just before serving, stir in rice and cheese.
Nutrition Facts : Calories 165 calories, Fat 3g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 530mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 5g fiber), Protein 7g protein. Diabetic Exchanges
CHINESE CABBAGE AND BEAN SPROUT SALAD
I had this delicious coleslaw type of salad in a chinese restaurant several times. I searched for the recipe and finally found it in an old church cookbook.
Provided by Beeks
Categories Greens
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients for salad together in a large bowl.
- Mix all ingredients for dressing in a small bowl.
- Pour dressing over salad and toss.
- Let sit for 5 minutes and serve.
Nutrition Facts : Calories 97.8, Fat 3.9, SaturatedFat 0.6, Sodium 769.3, Carbohydrate 13.4, Fiber 3.5, Sugar 8.1, Protein 5.9
CABBAGE AND BUTTER BEAN SOUP
This recipe came about by accident when I opened the fridge to find the only vegetable in there was a cabbage. With a few additions, it actually turned into a delicious and healthy lunch dish!
Provided by peachy_pie
Categories Beans
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place all ingredients except herbs and bean in a pot with enough water to cover.
- Bring to the boil and then lower the heat and simmer for half an hour, adding more water as needed.
- Add the butter beans and cook another 5 minutes or until everything is piping hot.
- Divide between warmed soup bowls and serve with the herbs sprinkled on top.
CHINESE CABBAGE SOUP
Steps:
- Wash dried shrimp. Drain. Soak in hot water. Soak fen szu separately in hot water for 15 minutes. Separate leaves of cabbage. Wash and drain. Stack leaves together and slit into halves lengthwise, then cut into 2" long sections. Slice pork thinly across the grain. Heat lard or cooking oil in saucepan. Add pork slices and ch'ao (stir fry) until whitish in color. Add dried shrimp with their soaking water, drained fen szu, soy sauce, ginger, 3 cups boiling water, salt. Bring to boil again. Add cabbage and cook over medium heat for 20 minutes. Just before serving add sherry and bring to a boil again. Dried shrimp and fen szu may be omitted if you like, but the soup will be lean instead of hearty.
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