CABBAGE SOUP
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1- container of mushrooms½ green leaf cabbage½ purple cabbage 1- purple onion diced1- leak chopped1-red bell pepper chopped4 - ribs of celery chopped4- carrots chopped or 12 baby carrots cut into bite size pieces2- green onions chopped4- cloves of garlic chopped or minced2- cups of flat leaf spinach½ - lb of green beans1- bottle of V8 vegetable juice2- packets of onion soup mix1- can of tomato soup or tomato pure`2- Tblsp worchestchire sauce Seasonings: sea salt , black pepper, oregano, caraway seeds, parsley falkes or cilantro, thyme, ( Optional red pepper flakes
I make a solution of warm water , white vinegar, salt to soak all my vegetables and then drain in a calendar washing very thoroughly cause the leaks , celery, spinach can at times have a lot of dirt in grit in them. Very important that you wash all vegetables carefully. Clean your mushrooms with a damp paper towel carefully brushing off any dirt instead of washing them cause they hold moisture.
In a large stock pot fill with 3 qt’s of fresh water add the seasonings that you want to the water. Bring the water to a boil then add in all vegetables into the pot Allow to cook
for 30 minutes before adding in the V-8 Juice& puree
The mushrooms and spinach can be added in last 10 minutes before turning off the pot.
Add in an entire bottle of V-8 juice and tomato soup or pure`.
Add in the two packets of onion soup mix and the 2 tblsp of Worcestershire sauce.
Place the soup on a slow simmer allowing it to cook for at least 60 minutes to an hour then add in the mushrooms and the spinach. Should you want the vegetables to be really tender let the soup cook for 1 hr and 30 minutes and 10 minutes right before stopping cooking add in the mushrooms and spinach to the pot.
Serving Size: makes about 10 to 12 servings
In a large stock pot fill with 3 qt’s of fresh water add the seasonings that you want to the water. Bring the water to a boil then add in all vegetables into the pot Allow to cook
for 30 minutes before adding in the V-8 Juice& puree
The mushrooms and spinach can be added in last 10 minutes before turning off the pot.
Add in an entire bottle of V-8 juice and tomato soup or pure`.
Add in the two packets of onion soup mix and the 2 tblsp of Worcestershire sauce.
Place the soup on a slow simmer allowing it to cook for at least 60 minutes to an hour then add in the mushrooms and the spinach. Should you want the vegetables to be really tender let the soup cook for 1 hr and 30 minutes and 10 minutes right before stopping cooking add in the mushrooms and spinach to the pot.
Serving Size: makes about 10 to 12 servings
Nutritional Info Amount Per Serving
- Calories: 63.8
- Total Fat: 0.5 g
- Cholesterol: 0.0 mg
- Sodium: 310.1 mg
- Total Carbs: 13.8 g
- Dietary Fiber: 3.2 g
- Protein: 2.5 g
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