Cabbage-Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 TBSP. extra virgin olive oil1 medium yellow onion, diced small3 celery stalk with green leafy tops, diced small1 tsp. crushed garlic2 tsp. kosher salt1 tsp. cracked black pepper1 whole can (14.5 oz.) Hunt's petite diced tomatoes64 oz. (2 cartons) Pacific Natural Foods Organic Low Sodium Vegetable Broth2 cups water1 cup carrots, julienned or diced2 cups frozen green beans1 and 1/4 cups frozen baby lima beans1 and 1/2 cups frozen white corn2 cups (about 1/2 pound) cabbage, shredded1 tsp. Worchestershire sauce1 tsp. balsamic vinegar
Makes 4 QUARTS -- 16 one cup servings
In a large stock pot heat 1 TBSP extra virgin olive oil. Add diced onion and celery and saute one minute. Add crushed garlic and saute with onions and celery until tender. Add kosher salt and pepper. Pour in diced tomatoes, vegetable broth and water. Stir to combine. Bring to a medium boil. Add remaining ingredients (carrots, green beans, lima beans, corn, cabbage, Worchestershire sauce and balsamic vinegar). Simmer uncovered until vegetables are done to desired degree of tenderness.
In a large stock pot heat 1 TBSP extra virgin olive oil. Add diced onion and celery and saute one minute. Add crushed garlic and saute with onions and celery until tender. Add kosher salt and pepper. Pour in diced tomatoes, vegetable broth and water. Stir to combine. Bring to a medium boil. Add remaining ingredients (carrots, green beans, lima beans, corn, cabbage, Worchestershire sauce and balsamic vinegar). Simmer uncovered until vegetables are done to desired degree of tenderness.
Nutritional Info Amount Per Serving
- Calories: 73.1
- Total Fat: 0.9 g
- Cholesterol: 0.0 mg
- Sodium: 478.7 mg
- Total Carbs: 13.7 g
- Dietary Fiber: 2.9 g
- Protein: 2.4 g
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