Vegetarian Cabbage Vegetable Soup Food

BEST VEGETARIAN CABBAGE SOUP

Best vegetarian cabbage soup image

With less than 150 calories per serving, this healthy warming vegetarian cabbage soup is packed with flavor, texture, and plenty of vegetables cooked in a rich tomato broth.

Provided by Katia

Categories Soup

Time 35m

Number Of Ingredients 14

Ingredients

1 lb (450 grams) cabbage, shredded
1 can (14oz/400 grams) diced tomatoes
1/2 lb (220 grams) cauliflower or potatoes, cut into chunks* ((optional))
4 cups vegetable broth
2 large carrots, cut into chunks
2 celery ribs, sliced
1 large onion, diced
2 garlic cloves, minced
3-4 bay leaves
1 Tbsp olive oil
1 tsp paprika
1/2 tsp chili flakes, or according to your taste
1/2 tsp ground coriander ((optional))
salt & pepper, according to taste

Steps:

Warm the olive oil in a large pot over medium heat. Once the oil is shimmering, add onion, carrots, celery, garlic, chili flakes, paprika, ground coriander, and bay leaves. Cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
Add the cabbage and give a good stir for about 1 minute.
Add the cauliflower florets, canned tomatoes, broth and a good pinch of salt.
Raise the heat and bring the mixture to a boil, then cover the pot, reduce heat and cook gently for 25 minutes.
When the soup is cooked remove the pot from heat, then remove the bay leaves.
Blend about 1/3 of the soup with a blender or a stick blender and return it to the pot. Careful, the soup is hot. Try to blend mainly the cauliflower (or the potato chunks, if you use potatoes).
Taste and season with salt and pepper. (I usually add a pinch of salt at the beginning + 1/2 tsp later. You might need more salt, depending on your vegetable broth and on your personal preferences. See notes)*
Serve with freshly ground black pepper or a pinch of chili flakes, a drizzle of olive oil. Enjoy!

Nutrition Facts : Calories 146 kcal, Carbohydrate 25 g, Protein 5 g, Fat 4 g, SaturatedFat 1 g, Sodium 117 mg, Fiber 9 g, Sugar 12 g, ServingSize 1 serving

CABBAGE-VEGETABLE SOUP

Cabbage-Vegetable Soup image

This winter soup is well-spiced and full of nourishing vegetables.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 45m

Number Of Ingredients 13

Ingredients

2 medium leeks, white and light green parts only
1 tablespoon extra-virgin olive oil
1 medium yellow onion, diced small
2 medium carrots, diced small
2 celery stalks, diced small
2 garlic cloves, minced
1 medium Yukon Gold potato, peeled and diced small
6 cups low-sodium chicken broth
2 bay leaves
1/2 head (1 1/2 pounds) green cabbage, cored and thinly sliced
Coarse salt and ground pepper
2 teaspoons white vinegar
1 tablespoon chopped fresh thyme leaves

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.

VEGETARIAN CABBAGE SOUP

Vegetarian Cabbage Soup image

An easy and clean vegetarian cabbage soup recipe made with fresh cabbage, tomatoes, mixed vegetable medley, oregano, and vegetable broth. This cabbage soup is one of the best diet soup ever because cabbage makes it filling and added array of vegetable has so much flavor that it does not feel like a lite diet soup. Plus I'm full for a long time after enjoying a bowl of this chunky soup... Staying full longer means no mid-time food cravings and hence, a great weight loss!Cabbage soup is also oil-free since I only use oil spray to saute the onions. Mostly I cook ingredients in filtered water and add good dose of garlic/herbs/veggies/tomatoes to compensate for the flavor.. Or I use non-fat vegetable stock. After all, a diet soup does not have to boring or just a bowl of boiled vegetables. Don't you think? Flavor is must! Honestly, cabbage has lot of flavor on it's own. It also gives crunch and texture to the soup which never lets me feel need of starch/carbs missing in the soup. I often buy cabbage is grocery every two week and use it in stir-fries or soups towards end of the week. Cabbage is such veggie which stays fresh far longer than a lot other veggies... still it is just considered a coleslaw ingredient only. Where I can tell you that it tastes delicious in stir-fries, soups, and can taste great when prepared correctly.When I first came across Cabbage soup.. I was not sure that it is so famous for healthy detox or weight loss diet plan. We were visiting a friend in Boston and it was cold winter day. Since we payed a surprise visit to our friend's home... she made a quick soup for us in just 20 minutes. We were impressed by the flavor and texture of soup! Specially surprisingly my not-so-veggie husband enjoyed a big bowl without saying a world. Oh, and after we finished soup... we even removed jackets and sat on couch without blanket like it was a summer day in California. Soup warmed us from inside.Do you believe when we are thinking about something... it starts appearing everywhere? That trip, while flying back I came across a health magazine which talked about benefits of cabbage soup diet in detail. Already impressed with the idea, I came home and made a couple of batches of cabbage soup that winter. No, not for dieting but just because I love the flavor of this soup and being health-clean-diet lover.. adore that fact that it is such a clean and humble yet mighty soup. Plus it is so easy and fast to prepare.. I don't mind cooking it whenever!I think everyone should have a few recipes in their repertoire for healthy body detox. Like, cnce in a while, we love giving our body a break from all sorts of harsh chemicals and complex carbs, by following a few weeks of clean diet plan. On all such occasions, cabbage soup is always on my menu. Cabbage Soup Diet:This cabbage soup recipe yields 8 cups of soup which is good for 4 of 2 cup servings. Our diet plan is mostly: cabbage soup, broccoli detox salad, low-sugar and low-carb whole fruits, and vegetable juice. On diet plan, we avoid carbs or starch fruits like banana, sweets, cakes, dairy and mostly eat soup, salad , fresh fruits and veggie juices.I believe in motto that diet-plan should not be hard to follow.. If a diet regime is hard to follow or need charts... your brain will give up in few days. Instead, we have a simple detox diet plan:1) Start day with glass of veggie juice - no sugar and no carb.2) Eat two filling yet low-sugar fruit for lunch and/or a homemade protein bar.3) Treat yourself with a cup of herbal tea in evening. 4) End day with bowl of warm cabbage soup with fresh pinch of black pepper.Don't overeat but don't deprive yourself of food either. Wherever possible use fresh and organic ingredients. PS: I'm not a dietitian. These recipes/diet-plan are my personal experience. I always recommend making diet-plans based on your body needs and consult a doctor for best results.Cabbage Soup Ingredients:This cabbage soup has all clean, organic, and simple ingredients. I mostly use fresh diced tomatoes and little bit of organic tomato paste to compensate for the flavor. If you can't find fresh ripe red tomatoes it is okay to use canned. Try to buy organic, no-sodium and no-fat crushed tomatoes. Please note that color of soup varies based on the tomatoes. Like canned tomato will yield a more deep-red color than fresh tomatoes. This batch of cabbage soup has more color of veggies and cabbage than tomatoes since I used fresh diced tomato.I like to keep cabbage soup vegetarian so we can eat it even when we are not eating meat. (I'm sure you are familiar with our on/off meatless diet days). However, you can add some homemade chicken stock to make it more nutritious. I'm not sure if you planning a cabbage diet or not... but this easy soup makes great meal for meatless Monday. If you have a cabbage hidden in some corner of refrigerator shelf? Dig it out and serve a delicious low-cal soup for dinner under 25 minutes! I recently compiled collection of my 37 vegetarian soup recipes. Check it out and enjoy!I will see you soon again! ~Savita x

Provided by Savita

Categories Soup Dinner Lunch

Time 25m

Number Of Ingredients 12

Ingredients

2-3 Cup Cabbage, 1/2 head of medium, 6 inch, cabbage, small chopped
1 Cup Tomatoes, 2 medium tomatoes, small diced or use 8 ounce can of crushed tomatoes
2 tbsp Tomato Paste
2 Garlic, cloves, minced
1/2 Cup Yellow Onion, small diced
1 Cup Mix Vegetables, I used 1 cup frozen vegetable medley
1/2 tsp Oregano
2-3 tbsp Basil, fresh, or 1/2 tsp dried
1-2 tbsp Lemon, juice, adjust per taste
4 Cup Vegetable Stock, low-sodium low-fat stock, or water
Oil Spray
Salt and Black Pepper

Steps:

Spray a heavy bottom deep pan with cooking oil spray. Add onion, garlic, oregano, tomato paste with pinch of salt and cook for 5 minutes or until onion are translucent.. Stir well so that garlic does not burn.
Add tomato and basil, then saute for 2 more minutes.
Add cabbage, mix frozen/fresh vegetables, water (or vegetable broth if using), generous pinch of salt and pepper. Bring to boil, then simmer for about 10 minutes or until all vegetables are tender.
Once cabbage and other veggies are tender. Switch off heat. Stir in lemon juice and fresh chopped parsley. Taste then adjust salt and black pepper. Serve hot. **Follow instructions below to portion soup for cabbage soup diet plan.

Nutrition Facts : Calories 92 calories

VEGETARIAN CABBAGE SOUP

Vegetarian Cabbage Soup image

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

Ingredients

5 carrots, chopped
3 onions, chopped
5 garlic cloves, minced
1 (28 ounce) can diced tomatoes, with liquid
4 cups vegetable broth
1 medium head cabbage, chopped
1 (1 1/4 ounce) package dry onion soup mix
1 (56 ounce) can tomato juice
3 sweet bell peppers, yellow, red, orange, diced
8 -10 stalks celery, chopped
1 cup green beans (optional)
2 tablespoons oregano
2 tablespoons basil
1/2 teaspoon dried chili pepper flakes
salt & fresh ground pepper, to taste

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

VEGAN CABBAGE SOUP

Vegan Cabbage Soup image

Comforting soups that simmer all day long are staples on cool, busy days. For a heartier version, stir in canned beans, such as cannellini or navy. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Dinner Lunch

Time 6h10m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 11

Ingredients

4 cups vegetable stock
1 can (14 ounces) Italian diced tomatoes
1 can (6 ounces) tomato paste
1 small head cabbage (about 1-1/2 pounds), shredded
4 celery ribs, chopped
2 large carrots, chopped
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons Italian seasoning
1/2 teaspoon salt
Fresh basil, optional

Steps:

In a 5- or 6-qt. slow cooker, whisk together stock, diced tomatoes and tomato paste. Stir in vegetables, garlic, Italian seasoning and salt. Cook, covered, on low until vegetables are tender, 6-8 hours. If desired, top with fresh basil.

Nutrition Facts : Calories 110 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 866mg sodium, Carbohydrate 24g carbohydrate (13g sugars, Fiber 6g fiber), Protein 4g protein.

INSTANT POT® VEGETARIAN CABBAGE SOUP

Instant Pot® Vegetarian Cabbage Soup image

Bursting with cabbage, green beans, and lots of other vegetables, this vegetarian soup is easy to make in the Instant Pot®.

Provided by sashman

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cabbage Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 13

Ingredients

3 tablespoons olive oil
1 large onion, chopped
2 large carrots, chopped
3 stalks celery, chopped
4 cloves garlic, chopped
1 small head cabbage, shredded
2 cups 1-inch pieces fresh green beans
1 ½ teaspoons kosher salt
6 cups unsalted vegetable stock
1 (15 ounce) can diced tomatoes with basil, garlic, and oregano, undrained
1 (15 ounce) can no-salt-added diced tomatoes, undrained
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Allow pot to heat for 3 minutes. Add oil, then add onion, carrots, celery, and garlic. Cook, stirring often, until vegetables are slightly softened, about 6 minutes.
Stir in cabbage, green beans, and salt. Add vegetable stock and both cans of tomatoes with their juices. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
Remove the lid and stir in dill and parsley. Serve hot.

Nutrition Facts : Calories 176.1 calories, Carbohydrate 25 g, Fat 7.1 g, Fiber 6.9 g, Protein 4.2 g, SaturatedFat 1 g, Sodium 961.6 mg, Sugar 11.3 g

VEGETARIAN CABBAGE VEGETABLE SOUP

Vegetarian Cabbage Vegetable Soup image

I've tried other cabbage soups out there, but they are so bland! This is how I combined a few recipes and adjusted to make it more pleasant. The vegetables can be varied easily, and sometimes I'll use some frozen mixtures instead of the fresh, and it comes out just as good. This recipe makes a big pot, and it freezes great, so don't be afraid to freeze in individual portions for a later meal. Also try this chilled in the summertime!

Provided by MissChiChi

Categories Clear Soup

Time 1h30m

Yield 3 quarts, 8 serving(s)

Number Of Ingredients 16

Ingredients

1 yellow onion
3 garlic cloves
4 large carrots
24 ounces vegetable juice (I like Spicy Hot V8)
2 (14 ounce) cans vegetable broth
2 (14 ounce) cans water
1 (1 1/4 ounce) packet onion soup mix
1 teaspoon basil
1 teaspoon oregano
2 small zucchini
2 small yellow squash
4 stalks celery
1 cup green beans
1 cup sliced mushrooms
1 medium head of cabbage
salt and pepper (as desired)

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.

SPICY VEGETARIAN CABBAGE SOUP

Spicy Vegetarian Cabbage Soup image

This Spicy Vegetarian Cabbage Soup recipe is chock-full of healthy veggies, it's naturally vegan and gluten-free, and so hearty and delicious! See notes above for possible variations, including how to make the soup more spicy or mild.

Provided by Ali

Time 1h

Number Of Ingredients 16

Ingredients

1 tablespoon olive oil
1 medium white onion, peeled and diced
6 cloves garlic, peeled and minced
6 cups vegetable stock
2 medium carrots, diced
1 stalk celery, diced
1 pound Yukon gold potatoes, diced
2 (10-ounce) cans fire-roasted diced tomatoes and green chiles (or simply fire-roasted tomatoes, for a milder soup)
1 (15-ounce) jar roasted red peppers, drained and chopped
1 (15-ounce) can Great Northern beans, rinsed and drained
1 small green cabbage, roughly chopped
1 1/2 teaspoons ground cumin
1/2 teaspoon crushed red pepper flakes (or more/less, to taste)
2 handfuls baby spinach or kale
Kosher salt and freshly-cracked black pepper, to taste
optional toppings: chopped fresh cilantro or parsley

Steps:

Heat oil in a large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until softened. Stir in garlic and sauté for 1-2 more minutes, stirring occasionally, until fragrant.
Add in the vegetable stock, carrots, celery, potatoes, tomatoes and green chiles, roasted red peppers, beans, cabbage, cumin, crushed red pepper flakes, and stir to combine. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover, and cook for 20-30 minutes, until the vegetables are tender.
Stir in the greens until combined. Then taste and season the soup with salt and pepper as needed.
Serve warm, garnished with toppings if desired.

VEGETABLE CABBAGE SOUP

Vegetable Cabbage Soup image

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

Ingredients

1 tablespoon olive oil
1 medium yellow onion, chopped
3 cloves garlic, minced
6 cups chopped green cabbage
2 medium carrots, roughly chopped
2 large celery stalks, chopped
1 (28-ounce) can no-salt-added crushed tomatoes
2 (15-ounce) cans no-salt-added great northern beans, rinsed
8 cups low-sodium vegetable broth
¾ teaspoon crushed red pepper
½ teaspoon salt
¼ teaspoon ground pepper
¼ cup chopped fresh flat-leaf parsley, plus torn leaves for garnish
2 tablespoons chopped fresh thyme

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

CABBAGE VEGETABLE SOUP (INSTANT POT OR STOVETOP)

Cabbage Vegetable Soup (Instant Pot or Stovetop) image

Whether you want to increase your vegetable intake or reset your system, try this delicious Cabbage Vegetable Soup. Make it easily in the Instant Pot or Stovetop. This soup is high in fiber and flavor, but low in calories and fat.

Provided by Carrie Forrest, MPH in Nutrition

Categories Main dish

Time 35m

Yield 3

Number Of Ingredients 9

Ingredients

1 green cabbage, roughly chopped
1 onion, chopped
1 garlic clove, minced
3 carrots, chopped
3 celery stalks, chopped
1 14.5-ounce can chopped tomatoes, with the juices
3 cups reduced sodium chicken broth (use vegetable broth for vegan and vegetarian diets)
1 lemon, juiced
2 tablespoons chopped flat-leaf parsley, for topping

Steps:

In the base of an Instant Pot, combine the cabbage, onion, garlic, carrots, celery, chopped tomatoes, and broth. See the notes for stovetop directions.
Lock on the lid and set the time to 4 minutes at high pressure. When the cooking time is complete, let the pressure come down naturally for 5 minutes. Then, use the quick release to get rid of any remaining pressure.
Remove the lid and stir in the lemon juice.
Serve hot, with a topping of chopped parsley.

Nutrition Facts : Calories 192 calories, Sugar 19.2 g, Sodium 380.5 mg, Fat 2.4 g, SaturatedFat 0.7 g, TransFat 0 g, Carbohydrate 38 g, Fiber 13.7 g, Protein 11.4 g, Cholesterol 0 mg

EASY HOMEMADE VEGETARIAN BARLEY AND VEGETABLE SOUP

Easy Homemade Vegetarian Barley and Vegetable Soup image

You'll love the chewy texture of barley in this easy barley vegetable soup recipe. This simple homemade soup is low in fat, vegetarian, and vegan.

Provided by Jolinda Hackett

Categories Dinner Lunch Soup

Time 45m

Yield 8

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
8-9 cups water
3/4 cup uncooked barley
2 carrots, diced
1 1/2 cups sliced cabbage
1 zucchini, sliced
1 (24-ounce) can diced tomatoes
2 bay leaves
1/4 cup fresh parsley
Sea salt, or kosher salt, to taste
Freshly ground black pepper, to taste

Steps:

Remember to remove the bay leaves before serving.
Enjoy!

Nutrition Facts : Calories 133 kcal, Carbohydrate 23 g, Cholesterol 0 mg, Fiber 6 g, Protein 4 g, SaturatedFat 1 g, Sodium 164 mg, Sugar 5 g, Fat 4 g, ServingSize About 6-8 servings, UnsaturatedFat 0 g

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VEGETABLE CABBAGE SOUP (VEGAN + HEALTHY) - THE SIMPLE ...

In a large 5qt. dutch oven or pot, heat water/olive oil over medium heat. Add carrots, celery, onions and garlic, saute for 4 minutes. Add the …
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5/5 (3)
Total Time 40 mins
Category Entree
Calories 238 per serving

In a large 5qt. dutch oven or pot, heat water/olive oil over medium heat. Add carrots, celery, onions and garlic, saute for 4 minutes. Add the herbs and saute until fragrant, about 1 minute.
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Vegetarian Cabbage Vegetable Soup Food

BEST VEGETARIAN CABBAGE SOUP

With less than 150 calories per serving, this healthy warming vegetarian cabbage soup is packed with flavor, texture, and plenty of vegetables cooked in a rich tomato broth.

CABBAGE-VEGETABLE SOUP

This winter soup is well-spiced and full of nourishing vegetables.

VEGETARIAN CABBAGE SOUP

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.

VEGAN CABBAGE SOUP

Comforting soups that simmer all day long are staples on cool, busy days. For a heartier version, stir in canned beans, such as cannellini or navy. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

INSTANT POT® VEGETARIAN CABBAGE SOUP

Bursting with cabbage, green beans, and lots of other vegetables, this vegetarian soup is easy to make in the Instant Pot®.

VEGETARIAN CABBAGE VEGETABLE SOUP

SPICY VEGETARIAN CABBAGE SOUP

This Spicy Vegetarian Cabbage Soup recipe is chock-full of healthy veggies, it's naturally vegan and gluten-free, and so hearty and delicious! See notes above for possible variations, including how to make the soup more spicy or mild.

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.

CABBAGE VEGETABLE SOUP (INSTANT POT OR STOVETOP)

Whether you want to increase your vegetable intake or reset your system, try this delicious Cabbage Vegetable Soup. Make it easily in the Instant Pot or Stovetop. This soup is high in fiber and flavor, but low in calories and fat.

EASY HOMEMADE VEGETARIAN BARLEY AND VEGETABLE SOUP

You'll love the chewy texture of barley in this easy barley vegetable soup recipe. This simple homemade soup is low in fat, vegetarian, and vegan.

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