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Nutritional Info
  • Servings Per Recipe: 13
  • Amount Per Serving
  • Calories: 67.1
  • Total Fat: 0.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 116.3 mg
  • Total Carbs: 14.3 g
  • Dietary Fiber: 4.2 g
  • Protein: 3.0 g

View full nutritional breakdown of Cabbage/Veggie Soup calories by ingredient
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Cabbage/Veggie Soup

Submitted by: KERIG1973

Introduction

If you don't like eating your veggies this is the soup for you!


I made this for the Cabbage soup diet but now just make it cause it tastes so yummy and makes so much. It last me all week.
If you don't like eating your veggies this is the soup for you!


I made this for the Cabbage soup diet but now just make it cause it tastes so yummy and makes so much. It last me all week.

Number of Servings: 13

Ingredients

    2 C chopped cauliflower (1/2 head)
    2 C chopped zucchini (about 2 small)
    1 C chopped leeks (about 2 leeks)
    2 C bell peppers (any color, about 2 peppers)
    1 C Carrots (about 5)
    6-8 oz container mushrooms
    3-4 cups chopped celery
    5 c chopped cabbage
    2 c spinach
    1 can no salt added diced tomatoes
    1 48 oz bottle v8
    Season with garlic salt and onion salt

Directions

Chop by had but I find if you use a food processor after you chop and measure it all fits into the crock pot better. Add everything but the spinach. Mix well and cook on low for 6-8 hours. When done add the spinach to wilt then puree in blender till consistency you like. Season with Cumin to taste right before serving.

Store in air tight container for the week. Can also be frozen in 1-2 cup sizes.

I often eat it with a Boca or Morning star veggie burger and 1/4 avocado.

Servings 13 1 cup or 26 1/2 cups.


Number of Servings: 13

Recipe submitted by SparkPeople user KERIG1973.






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