Cabbage and Root Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Ingredients:Cabbage, fresh, 2 cup, chopped (remove)*Potato, raw, 2 medium (2-1/4" to 3-1/4" dia.) Carrots, raw, 2 cup, chopped (remove)Parsnips, 1 parsnip (9" long) (remove)Onions, raw, 1 large (remove)Red Ripe Tomatoes, 2 large whole (3" dia) (remove)Vegetable or Chicken Broth, 4 cup (8 fl oz) (remove)Macaroni, enriched, 0.5 cup elbow shaped (remove)Salt, 2 tsp (remove)Pepper, black, 0.5 tsp (remove)Thyme, ground, 1 tsp (remove)Rosemary, dried, 1 tsp (remove)Sage, ground, 1 tsp (remove)Parsley, dried, 1 tbsp (remove)
Put all ingredients into a crock pot and add water to cover. Adjust seasonings to taste. Cook on high for about 6 hours or on low for about 8 to 9 hours. You can eat this when it is finished cooking but it is much better put in the refrigerator overnight and heated the next day.
Serving Size: makes about 16 1-cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user SKINNYMINNY56.
Serving Size: makes about 16 1-cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user SKINNYMINNY56.
Nutritional Info Amount Per Serving
- Calories: 52.0
- Total Fat: 0.4 g
- Cholesterol: 1.2 mg
- Sodium: 543.3 mg
- Total Carbs: 11.4 g
- Dietary Fiber: 2.3 g
- Protein: 1.7 g
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