Be the first to
rate this recipe!
Create a Recipe Makeover

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
Report Inappropriate Recipe

Curried Cabbage Vegetable Soup

Submitted by: THEWYRDWOMAN

Introduction

My version My version
Number 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

SparkPeople Sponsored Video


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.






Great Stories from around the Web


Rate This Recipe