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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 97.1
  • Total Fat: 0.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 245.0 mg
  • Total Carbs: 20.0 g
  • Dietary Fiber: 6.4 g
  • Protein: 4.8 g

View full nutritional breakdown of Vat 'o' Cabbage Vegetable Soup calories by ingredient
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Vat 'o' Cabbage Vegetable Soup

Submitted by: KRISTENMG

Introduction

This is the vegan (and quicker) version of my grandmothers vegetable soup. She rocked this from the old country (namely poland), and used to make the stock out lambs leg (ewwww). Its great cause with about 15 minutes worth of prep you can have a weeks worth of soup. This is the vegan (and quicker) version of my grandmothers vegetable soup. She rocked this from the old country (namely poland), and used to make the stock out lambs leg (ewwww). Its great cause with about 15 minutes worth of prep you can have a weeks worth of soup.
Number of Servings: 8

Ingredients

    1 lg can of whole tomatoes
    1 sm can of whole tomatoes
    1 can Campbells healthy request tomato soup
    3 cups water
    1 can kidney beans
    1 bag 10 oz mixed veg, frozen
    1 large sweet onion chopped
    1 stalk celery chopped
    1 smal head of cabbage, chopped
    salt and pepper to taste
    small can of sweet corn (optional)

Directions

Set the burner to high

Take a large stock pot and add the canned tomatoes, tomato soup, kidney beans, and water.

Add the frozen veggies.

Add chopped onions, celery, and cabbage.

Bring to a boil and let it boil for about 15 mins.

Bring it down from high heat to medium

Let it cook for about 1 and a half hour.

Add salt and peppet to taste.

I dont really have a time frame for when its done, just keep checking the cabbage to see if it tender. On average it takes about 2 hours though. ENJOY!

Number of Servings: 8

Recipe submitted by SparkPeople user KRISTENMG.






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