Vegetable And Cabbage Soup Food

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.

VEGETABLE CABBAGE SOUP

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.

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!

VEGETARIAN SWEET AND SOUR CABBAGE SOUP

Steps:

• Heat oil in a large pot over medium heat; add garlic and cook until soft.
• Add the onion and sauté until transluscent.
• Add 3 c vegetable broth, carrots, tomatoes and purée, tomato paste, ketchup, sugar and the bay leaf.
• Bring to a boil then reduce to a simmer and cook for 10 minutes.
• Crush the whole tomatoes and continue to simmer until carrots are tender (10 more minutes).
• Discard bay leaf and, using an immersion blender, blend until slightly chunky (this step is not necessary, texture is good).
• Add lemon juice and cabbage and remaining 3 cups vegetable broth (there will be a LOT of cabbage, but it will cook down).
• Again, bring to a boil, then reduce heat and simmer until the cabbage is done however you like it (1 hour for al dente,2 hours for soft, or anywhere in between).
• Add 3-6 cups water, until the soup reaches your desired consistency.
• Add the raisins 10 minutes before serving.
• Season with salt and pepper.
• Serve with sour cream.

VEGETARIAN CABBAGE SOUP

Steps:

• Place everything in a large pot, and bring to a simmer.
• Cook until the vegetables are tender.

VEGETARIAN CABBAGE VEGETABLE SOUP

Steps:

• Spray a large stock pot with cooking spray and saute onion, garlic, and carrots over medium heat, about 5 minutes until beginning to soften. Add a couple tablespoons of the broth if needed to prevent browning.
• Add the V8, broth, water, soup mix, and seasonings. Turn heat to high.
• Chop remaining vegetables into slices, or bite-size pieces, and add to pot. Stir.
• Once soup reaches a boil, turn heat to low and simmer for an hour.
• Wonderful served with crusty bread.