Nutritional Info
- Servings Per Recipe: 30
- Amount Per Serving
- Calories: 69.7
- Total Fat: 0.8 g
- Cholesterol: 0.0 mg
- Sodium: 231.0 mg
- Total Carbs: 14.1 g
- Dietary Fiber: 3.8 g
- Protein: 3.0 g
View full nutritional breakdown of Lisa's Cabbage soup calories by ingredient
Lisa's Cabbage soup
Submitted by: WILSLM70Introduction
filling and tasty. this is a double recipe as there is five of us in the family and we will have it for several meals throughout the week and also freeze some. So halve this recipe if you do not want such a large batch filling and tasty. this is a double recipe as there is five of us in the family and we will have it for several meals throughout the week and also freeze some. So halve this recipe if you do not want such a large batchNumber of Servings: 30
Ingredients
-
12 Large Spring Onions
4 Green Peppers
4 cans diced tomatoes
6 Carrots
500gms Mushrooms
2 Bunches of Celery
1 Cabbage
1 packet Liptons spice only soup mix (or similar)
1 Cans low sodium V8 juice
16 Cups of water
*Season to tase with peper, parsley, curry, garlic (NO Salt)
Tips
Directions
Slice spring onions and saute with cooking spray on a medium heat until clear.
Cut green pepper into bite size pieces and add to pot (remove seeds and membrane) -
dice Cabbagbe and add to pot
Cut cattots mushrooms and celery into bite size pieces and add to pot. then add tinned tomatoes
if you like a spicy soup add curry or cayenne pepper
add soup misx now
Pour in V8 juice and water and simmer for 2 - 2.5 hours (or use your slow cooker)
Enjoy
Serving Size: makes 30 1 cup servings
Number of Servings: 30
Recipe submitted by SparkPeople user WILSLM70.
Cut green pepper into bite size pieces and add to pot (remove seeds and membrane) -
dice Cabbagbe and add to pot
Cut cattots mushrooms and celery into bite size pieces and add to pot. then add tinned tomatoes
if you like a spicy soup add curry or cayenne pepper
add soup misx now
Pour in V8 juice and water and simmer for 2 - 2.5 hours (or use your slow cooker)
Enjoy
Serving Size: makes 30 1 cup servings
Number of Servings: 30
Recipe submitted by SparkPeople user WILSLM70.
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