HEALING CABBAGE SOUP
My body craves this soup whenever I have a cold, but it's good anytime. Due to the garlic, however, it might be a good idea to be sure that everyone around you eats it, too!
Provided by JGCASE
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cabbage Soup Recipes
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- In a large stockpot, heat olive oil over medium heat. Stir in onion and garlic; cook until onion is transparent, about 5 minutes.
- Stir in water, bouillon, salt, and pepper. Bring to a boil, then stir in cabbage. Simmer until cabbage wilts, about 10 minutes.
- Stir in tomatoes. Return to a boil, then simmer 15 to 30 minutes, stirring often.
Nutrition Facts : Calories 82.1 calories, Carbohydrate 8.6 g, Fat 5.2 g, Fiber 2.4 g, Protein 1.5 g, SaturatedFat 0.7 g, Sodium 435.9 mg, Sugar 5.6 g
VEGETARIAN CABBAGE SOUP
I adapted the soup from the "Cabbage soup diet" to make it more flavourful and also vegetarian. It's filling, good, low in calories and fat, and is a great winter warm up.
Provided by Katzen
Categories Clear Soup
Time 1h10m
Yield 12-15 serving(s)
Number Of Ingredients 15
Steps:
- Place everything in a large pot, and bring to a simmer.
- Cook until the vegetables are tender.
Nutrition Facts : Calories 96.7, Fat 0.5, SaturatedFat 0.1, Sodium 660.8, Carbohydrate 22.4, Fiber 5.7, Sugar 12.7, Protein 3.9
EASY CABBAGE SOUP
Very few ingredients, quick to make, and tastes great!! I found this recipe somewhere on the internet as part of The Cabbage Soup Diet. I didn't use the hot sauce in my version, but it does sound good to try.
Provided by LD in Texas
Categories Vegetable
Time 45m
Yield 7-8 Quarts, 28 serving(s)
Number Of Ingredients 8
Steps:
- Cut vegetables in small pieces.
- In a large pot, add vegetables, soup mix, bouillon cube and cover with water. Season as desired. Boil rapidly for ten minutes.
- Lower heat and simmer until vegetables are tender.
Nutrition Facts : Calories 40.2, Fat 0.6, SaturatedFat 0.1, Cholesterol 0.4, Sodium 769.3, Carbohydrate 8.4, Fiber 1.5, Sugar 3.8, Protein 1.3
EASY CABBAGE VEGETABLE SOUP
A quick and delicious vegetable soup with cabbage. This soup is flavorful, low calorie and filling.
Provided by Susan Moncrieff | Momcrieff
Categories soup
Time 40m
Yield Lots!
Number Of Ingredients 15
Steps:
- Heat oil in a dutch oven or stockpot at medium high heat.
- Add onions, cook for a couple of minutes stir regularly.
- Add carrots, celery, cauliflower and cook until vegetables are soft (5 or so minutes). You can check the tenderness of the veggies with a fork.
- Add garlic and cook until it is fragrant.
- Add broth then add canned chopped tomatoes, drained chickpeas, oregano, parsley, and thyme.
- Reduce heat to medium heat. I prefer to simmer rather than boil my soups.
- Add cabbage and simmer until cabbage is cooked (about 5-10 minutes).
- Add salt and pepper to taste. If you have fresh parsley handy, use it to garnish the served bowls of soup.
VEGETABLE CABBAGE SOUP
Cabbage soup gets a boost of fiber and heartiness with the addition of beans. A simple tomato broth is brightened by fresh herbs and has slight heat from crushed red pepper. Serve with crusty bread.
Provided by Jasmine Smith
Categories Healthy Cabbage Soup Recipes
Time 35m
Number Of Ingredients 14
Steps:
- Heat oil in a Dutch oven over medium-high heat. Add onion; cook, stirring occasionally, until translucent, about 5 minutes. Stir in garlic; cook, stirring constantly, until fragrant, about 1 minute. Add cabbage, carrots and celery; cook, stirring occasionally, until the cabbage starts to wilt, about 8 minutes.
- Stir in tomatoes, beans, broth, crushed red pepper, salt and pepper; bring to a boil over medium-high heat. Reduce heat to medium-low; simmer, uncovered, until the cabbage is tender, about 25 minutes. Remove from heat; stir in parsley and thyme. Garnish with parsley leaves, if desired.
Nutrition Facts : Calories 253 calories, Carbohydrate 43 g, Fat 4 g, Fiber 16 g, Protein 10 g, Sodium 467 mg, Sugar 12 g
MOM'S CABBAGE SOUP
On rainy days, I often want comfort food-something to warm my belly and my soul! This very easy cabbage soup recipe is something my mother would make for me on days just like this. Her version has a ham hock, but you can use kielbasa instead, or go no-meat, the way I did.
Provided by Food Network
Categories main-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 17
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.
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