Hearty Cabbage Soup Food

HEARTY CABBAGE SOUP RECIPE

Steps:

• Combine ingredients in Dutch oven.
• Bring to boil on high heat; simmer on medium-low 30 min. or until vegetables are tender, stirring occasionally.

HEARTY CABBAGE SOUP

Steps:

• Melt butter in saucepan over medium heat.
• Add onion, celery, cabbage, salt, and pepper.
• Partly cover and cook for 10 minutes over a low heat.
• Add potatoes, chicken stock, and dill.
• Bring to a boil while stirring periodically.
• Boil, partly covered, for 20 minutes.
• Mix the flour with the sour cream in a bowl.
• Add 1/2 cup of the hot soup stock to bowl, mix well, and pour into soup.
• Mix well and serve.

HEARTY CABBAGE SOUP

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.

STUFFED CABBAGE SOUP

Steps:

• Saute onion for a few minutes in oil
• Add ground beef
• Once beef in browned add cabbage, tomatoes, vegetable juice, broth and rice
• Add water to just cover the cabbage if needed.
• Season with salt and pepper
• Bring to a boil and then turn to low for 45 min - 1 hour stirring occasionally.
• Remove from heat to cool and serve.

HEARTY CABBAGE SOUP

Steps:

• In a large heavy pot, cook onion and apple in oil over medium-high heat until lightly browned. Stir in cabbage and garlic, then reduce heat. Stir in potato, broth, Italian seasoning and sugar; cover and simmer 30 minutes.
• Stir in cream, salt and pepper. Heat through and serve.

HEARTY CABBAGE SOUP

Steps:

• Remove meat from ham bone, reserve bone. Cut meat into small pieces. Melt butter in a large soup pot or dutch oven over low heat. Add ham meat (if using), onions, celery and leeks. Cook for 20 minutes or until vegetables are soft. Add broth, water and ham bone (if using) and bring to a boil. Add cabbage. Reduce heat and simmer for 30 minutes. Add 1 pound carrots, 1 pound turnips and potatoes. Simmer one hour.
• Tie together with twine or put in a cheesecloth bag the parsley, thyme and bay leaf to make a bouquet garni.
• While soup is cooking, drain beans and transfer them to a medium saucepan with enough water to cover beans plus about 1 1/2 inches. Add two chopped turnips, 2 chopped carrots, garlic and the bouquet garni (parsley, thyme and bay leaf). Simmer for 1 1/2 hours or until beans are tender. Drain beans and discard bouquet garni. Add beans to soup and bring to a boil. Season with salt and pepper.
• To serve place two toast halves in each soup bowl, top with crumbled cheese and ladle soup over toast.
• Enjoy!