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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 37.3
  • Total Fat: 0.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 301.9 mg
  • Total Carbs: 8.2 g
  • Dietary Fiber: 2.4 g
  • Protein: 1.0 g

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

Submitted by: CDISHMAN1

Introduction

This is a light and yummy soup with just a few calories per serving. It is great by itself or with something a little more filling. If you're going out to dinner this is a great way to start your evening as it will fill you up before you go. This is a light and yummy soup with just a few calories per serving. It is great by itself or with something a little more filling. If you're going out to dinner this is a great way to start your evening as it will fill you up before you go.
Number of Servings: 20

Ingredients

    1 cup onion chopped
    1 head of green cabbage
    6-10 cloves of garlic
    12 cups of water
    5 Tablespoons of chicken bouillon
    2- 14.5 oz can of diced tomatoes with italian seasoning
    2- 14.5 oz can drained green beans or dark red kidney beans (Kidney beans adds aprox 30 calories per 1 cup serving)
    2 cup diced carrots
    Salt & Pepper to taste
    oregano and parsley if desired

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Directions

Using zero calorie cooking spray, spray the bottom of a large stewing pot and heat over medium heat. Add onion and garlic and allow for them to cook until tender but crisp--about 5 minutes.

Add water, chicken bouillon to pot and season with salt and pepper to taste and raise heat to medium-high. Bring to a boil and add cabbage. Cook cabbage at a boil until just wilted about 10 minutes.

Add undrained tomatoes, drained green beans(or kidney beans) and carrots to pot and bring to a boil. Reduce heat and simmer for 15 to 25 minutes or until desired tenderness of veggies.

Number of Servings: 20

Recipe submitted by SparkPeople user CDISHMAN1.






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