Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 142.4
- Total Fat: 1.5 g
- Cholesterol: 0.0 mg
- Sodium: 193.7 mg
- Total Carbs: 27.1 g
- Dietary Fiber: 8.7 g
- Protein: 6.2 g
View full nutritional breakdown of Curried Cabbage Vegetable Soup calories by ingredient
Curried Cabbage Vegetable Soup
Submitted by: THEWYRDWOMANIntroduction
My version My versionNumber of Servings: 10
Ingredients
-
Hunts whole tomatoes, peeled, 28 oz can crushed
onion - yellow, 1 medium diced
Celery - 3 medium Stalk, diced
carrot, 3 raw (7-8" long), diced
Cabbage, fresh, 1 head, medium, shredded coarsely
Chickpeas (canned), 1 15 oz can drained, liquid reserved
No Salt Added Yellow Sweet Canned Corn, 1 12 oz can drained, liquid reserved
Broccoli Normandy - frozen, 1 pkg.
Sweet potatoe raw, 2 large peeled & diced
Mushrooms, fresh, 1 cup sliced
Curry powder, 2 tbsp
Asafoetida / Hing, 1 tsp
Cinnamon, ground, 1/2 tsp
Ginger, ground, 1 tsp
Whole bay leaf, 5
Purified Water, 4-6 cups
Directions
Makes 10 2-cup servings.
Wash & chop raw veggies; put in pot with 4-6 cups purified water, reserved liquids & spices. Simmer over very low heat until tender. Add frozen & canned veggies & simmer another 10-15 minutes.
Number of Servings: 10
Recipe submitted by SparkPeople user THEWYRDWOMAN.
Wash & chop raw veggies; put in pot with 4-6 cups purified water, reserved liquids & spices. Simmer over very low heat until tender. Add frozen & canned veggies & simmer another 10-15 minutes.
Number of Servings: 10
Recipe submitted by SparkPeople user THEWYRDWOMAN.
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