- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 270.9
- Total Fat: 4.9 g
- Cholesterol: 0.0 mg
- Sodium: 1,060.2 mg
- Total Carbs: 48.8 g
- Dietary Fiber: 10.3 g
- Protein: 11.7 g
Red Cabbage and Bean soupSubmitted by: MEGABOMB
IntroductionA simple, warming and hearty soup that's fast to prepare. Sodium appears to be high but that depends on your chosen broth and if you drain and RINSE the beans the sodium will be much lower than reported here. A simple, warming and hearty soup that's fast to prepare. Sodium appears to be high but that depends on your chosen broth and if you drain and RINSE the beans the sodium will be much lower than reported here.
3 cups (500 mL) chopped red Cabbage
2 tbsp (25 mL) white wine vinegar or lemon juice
1 Tbsp (15 mL) olive oil
1 Onion, chopped
2 cups (625 mL) vegetable broth
1 cup (250 mL) undrained canned tomatoes
A pinch of hot pepper flakes
1/3 cup (75mL) orzo (rice-shaped pasta)
1 can (19 oz/540 mL) Romano beans, drained and rinsed
Salt and pepper
Toss cabbage with acid and set aside.
In medium saucepan, heat oil over medium heat; cook onion for 3 min. Add cabbage and cook, stirring, until tender, about 2 min. Stir in broth, tomatoes, 1.5 cups (375 mL) water and hot pepper flakes; bring to a boil. Add pasta and beans, bring back to simmer and cook, uncovered, for 6 to 8 min., stirring occasionally.
Stir in salt and pepper to taste. Service in heated bowls sprinkled with parsley and grated cheese if desired (not included in cal count).
Number of Servings: 4
Recipe submitted by SparkPeople user MEGABOMB.
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Member Ratings For This Recipe
Easy & Delicious .. my kind of recipe! Had to substitute 3 things with what I had on hand: Used canned black beans (which I rinsed), beef broth, and instead of hot peppers used 1 tbsp of chili powder. What a lovely way to satisfy my craving for hot, comforting soup! - 10/18/11
Sorry what do you mean by toss the cabbage with acid? XD I'm confused. - 5/21/10
Reply from MEGABOMB (5/21/10)
Sorry should have been more clear! You toss the chopped cabbage with either vinegar or lemon juice (the second ingredient). I used "acid" because you could use either of those.