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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 86.5
  • Total Fat: 0.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 261.7 mg
  • Total Carbs: 20.0 g
  • Dietary Fiber: 5.4 g
  • Protein: 3.5 g

View full nutritional breakdown of Vegetarian Cabbage Vegetable Soup calories by ingredient
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Vegetarian Cabbage Vegetable Soup

Submitted by: SUSANSINGS

Introduction

No added salt needed. You can find the soup base near the bullion cubes. I make this to use up all the veggies that are on the verge of going bad. No added salt needed. You can find the soup base near the bullion cubes. I make this to use up all the veggies that are on the verge of going bad.
Number of Servings: 4

Ingredients

    Better than Bullion Vegetable Base
    Cabbage
    Celery
    Carrots
    Bell Pepper
    Pepper to taste
    Fresh or powdered garlic to taste
    1 Bay Leaf
    1 Quart of Water

Directions

Saute the onions and garlic til just softened, then add soup base and water. Add water to taste (I like mine a little less watery). Chop the vegetables however large or small you like, add whatever spices you love the most. A little higher in sodium than I need but low sodium vegetable stock could be substituted. Can be tossed into crockpot instead of on stove top.

Serving Size: Makes about four 8-ounce servings. (according to water content)

Number of Servings: 4

Recipe submitted by SparkPeople user SUSANSINGS.






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