Cabbage Soup

Name: Cabbage Soup Recipe
Prep time: 30 min
Cook time: 660 min
Total time: 690 min
Yield: 24
Ingredients: 1/2 Head Cabbage(4 cups) - white/red/mixed; 2 cups chopped raw greens - collard/mustard; 2 cups chopped raw kale; 6 large carrots - peeled chopped; 5 large stalks celery - chopped; 3 whole onions chopped; 2 raw peppers chopped - red/green/orange/yellow; 3 tsp crushed garlic - jarred is fine; 6 raw roma tomatoes - chopped; 3 tblsp basil - I use the kind in a tube; 1 tblsp smoked hungarian paprika; 2 tblsp dried parsley - crush in hand; 5 tblsp dried mexican oregano - crush in hand; 3 tsp black pepper; 3 tsp kosher salt; 3 cups beef broth - I use knorr homestyle stock gel; 3 cups chicken broth - knorr homestyle gel; 4 cups chicken broth - I use boxed; 14 cups water; 1 1/2 cups brown rice - cook separate for mix in at end of soup cooking

Minutes to Prepare: 30
Minutes to Cook: 660

Number of Servings: 24

Ingredients

1/2 Head Cabbage(4 cups) - white/red/mixed2 cups chopped raw greens - collard/mustard2 cups chopped raw kale6 large carrots - peeled chopped5 large stalks celery - chopped3 whole onions chopped2 raw peppers chopped - red/green/orange/yellow3 tsp crushed garlic - jarred is fine6 raw roma tomatoes - chopped3 tblsp basil - I use the kind in a tube1 tblsp smoked hungarian paprika2 tblsp dried parsley - crush in hand5 tblsp dried mexican oregano - crush in hand3 tsp black pepper3 tsp kosher salt3 cups beef broth - I use knorr homestyle stock gel3 cups chicken broth - knorr homestyle gel4 cups chicken broth - I use boxed14 cups water1 1/2 cups brown rice - cook separate for mix in at end of soup cooking

Directions

Peel, chop and place all veggies in crockpot.
mix all spices in a small bowl and sprinkle on top of veggies. toss veggies with spices until all mixed.
pour all the liquid over the mixture. place lid on crockpot and set to high for 3 hours. Remove lid and stir. Replace lid and set to low for 8-10 hours.
While sop is cooking, steam brown rice, I use my rice cooker and mix in 1/2 water - 1/2 chicken broth(I use boxed)
When soup is done, mix in the rice.

Serving Size: Makes 6 quarts of soup - Easily halved

Number of Servings: 24

Recipe submitted by SparkPeople user JUDY117.

Servings Per Recipe: 24

Nutritional Info Amount Per Serving

Calories: 79.4
Total Fat: 0.7 g
Cholesterol: 0.8 mg
Sodium: 665.1 mg
Total Carbs: 14.7 g
Dietary Fiber: 3.6 g
Protein: 3.7 g

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