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Nutritional Info
  • Servings Per Recipe: 13
  • Amount Per Serving
  • Calories: 86.7
  • Total Fat: 0.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 224.2 mg
  • Total Carbs: 19.1 g
  • Dietary Fiber: 4.6 g
  • Protein: 3.7 g

View full nutritional breakdown of Kitchen Sink Cabbage Soup calories by ingredient
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Kitchen Sink Cabbage Soup

Submitted by: FUTURESTRAWN

Introduction

What do you do when you want a really good vegetable soup, but you don't have all of the "traditional" ingredients? Why, a kitchen sink soup, of course. This soup hinges around the fresh produce we had around the house, but it is easy to add whatever you need. What do you do when you want a really good vegetable soup, but you don't have all of the "traditional" ingredients? Why, a kitchen sink soup, of course. This soup hinges around the fresh produce we had around the house, but it is easy to add whatever you need.
Number of Servings: 13

Ingredients

    8 cups sliced cabbage
    2.5 cups chopped onion
    2.5 cups potatoes, chopped
    2.5 cups fresh peppers
    1 can stewed tomatoes
    1 bag frozen carrots
    4 cups stock
    2 cups water
    2 tsp Adobo seasoning
    2 tsp Blackening seasoning
    2 tsp chili powder
    1 tbsp paprika
    1 tbsp minced garlic

Directions

Chop all ingredients to an even size, except for cabbage. Slice cabbage in 1/4 inch slices, then quarter. Add potatoes to water and stock in pot as they are chopped to avoid browning.
Cover pot; boil water and potatoes for 10 minutes. Note: If using fresh carrots instead of frozen, add them now.
Add onions, garlic, cabbage, and spices, cover and reduce heat to medium high until cabbage is wilted (approx 10 minutes).
Add frozen carrots, tomatoes (with juice) and peppers.
Add spices and let simmer for an hour. If you are in a time crunch, just make sure the carrots are done and you are ready to go.

Need some meat in your meal? Cook it separately and pour your soup over it or chop it the same size as the potatoes and throw them in to the boiling water.

The magic of this dish is in the spices. Take a sip of the liquid often and add whatever spices tickle your fancy.

This recipe makes a huge pot of stewp. It makes 13 1 cup portions.

Number of Servings: 13

Recipe submitted by SparkPeople user FUTURESTRAWN.






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