Tomato Cabbage Soup Wham Food

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, TOMATO AND VEGETABLE SOUP

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!

QUICK CABBAGE WITH TOMATOES

Steps:

• In a large skillet, melt butter over medium-high. Add cabbage and cook, stirring occasionally, until it begins to soften and brown around edges, 4 minutes. Add water, cover, and cook until cabbage is crisp-tender, 5 minutes. Uncover and season with salt and pepper. Add tomatoes and cook, uncovered, until they soften, 3 minutes. Stir in vinegar. Season to taste with salt and pepper and top with parsley.

CABBAGE, POTATO, AND TOMATO SOUP

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.

CABBAGE SAUSAGE SOUP

Steps:

• In a Dutch oven or soup kettle, cook sausage, onion and garlic over medium heat until meat is browned. Add cabbage; cook and stir for 3-5 minutes or until cabbage is crisp-tender., Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until cabbage is tender. Discard bay leaf.

HAM 'N' CABBAGE SOUP

Steps:

• In a food processor, shred the cabbage. Transfer to a bowl. Shred the carrots; add to cabbage. Return half of the mixture to the food processor; cover and process until finely chopped., In a Dutch oven, saute all of the cabbage and carrots in butter for 3-4 minutes or until tender. Stir in 5 cups milk and broth. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until heated through. , Combine the flour, salt and remaining milk until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Add ham and Liquid Smoke if desired. Reduce heat; simmer, uncovered, for 3-4 minutes or until heated through.

HAMBURGER SOUP WITH CABBAGE

Steps:

• Heat oil in a large skillet over medium-high heat. Cook and stir ground beef and onions in the hot skillet until beef is browned and crumbly and onions are translucent, 5 to 7 minutes.
• Add cabbage, carrots, and celery. Cover and cook, stirring often, until tender, about 10 minutes. Add water, diced tomatoes, tomato paste, bouillon, soup mix, brown sugar, Worcestershire sauce, Italian seasoning, garlic powder, red wine, salt, and pepper. Bring to a boil.
• Reduce heat and simmer, uncovered, until flavors are mixed and cabbage is tender, about 1 hour.

TOMATO, HAM, AND CABBAGE SOUP

Steps:

• 1. Heat vegetable oil in large heavy kettle or skillet sauté ham over high heat for 8 minutes, stirring constantly, until lightly browned. Remove with a slotted spoon and set aside. Add onion to hot oil and sauté for 5 minutes, stirring. Add cabbage and carrot sauté for 5 minutes, stirring. Pour in broth, tomato juice, splenda, lemon juice, pepper, salt, savory, and whole cloves. Bring to boil. Cover and simmer for 30 to 45 minutes until vegetables are tender, stirring occasionally. 2. Serve with a sprinkling of parsley.