Cabbage Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1-2 Tbs Extra Virgin Olive Oil for saute1 small to med head of Cabbage (chopped)1 small Onion chopped (1 cup)2 lg stalks of Celery chopped (1 cup)3 cloves of Garlic finely chopped2-3 large Carrots sliced into medallions2-3 large Zucchini sliced into medallions1 can Red Kidney Beans (not drained)1 can Stewed Tomatoes1-32 oz box/can Chicken Broth or Vegetable broth1 tsp Oregano 1 Bay leafKosher salt & cracked pepper to taste
*chop Cabbage, Onion, Celery and saute in large stock pot with Extra Virgin Olive Oil - add salt to help sweat veggies
* Finely chop garlic and add to mixture - stirring.
* peel and slice Carrots and Zucchini into medallion size then add to mixture.
* Add Chicken Broth, Kidney Beans (not drained), and Stewed Tomatoes - add additional water to mix at this time. This is your preference about 3 or 4 cups.
* Add Oregano & Bay Leaf.
* Check salt and add cracked pepper to taste.
* Bring to a boil, lower heat and cover - cook until veggies are cooked.
Serving Size: 12 or more 1 cup servings
* Finely chop garlic and add to mixture - stirring.
* peel and slice Carrots and Zucchini into medallion size then add to mixture.
* Add Chicken Broth, Kidney Beans (not drained), and Stewed Tomatoes - add additional water to mix at this time. This is your preference about 3 or 4 cups.
* Add Oregano & Bay Leaf.
* Check salt and add cracked pepper to taste.
* Bring to a boil, lower heat and cover - cook until veggies are cooked.
Serving Size: 12 or more 1 cup servings
Nutritional Info Amount Per Serving
- Calories: 85.9
- Total Fat: 2.9 g
- Cholesterol: 1.7 mg
- Sodium: 473.0 mg
- Total Carbs: 13.8 g
- Dietary Fiber: 4.7 g
- Protein: 3.4 g
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