Cabbage, Turnip & Carrot Soup

(2)

Minutes to Prepare: 15
Minutes to Cook: 60

Number of Servings: 4

Ingredients

4 large carrots = 30 cal1/2 head of cabbage = 218 cal3 stalks celery = 18 cal1 onion = 46 Calories4 tbsp (1/4 cup) Knorr Bouillon Chicken Instant Stock Mix = 40 Calories1 cubed small turnip12 cups of water

Directions

Peel and cut veggies into bite sized or smaller pieces.
Add a bay leaf or a few peppercorns, if desired.
Add ingredients to boiling water, simmer for 1 hour, adding water as needed to maintain volume.
Makes 4 servings @ 97 Cal. per 3-cup serving.

Number of Servings: 4

Recipe submitted by SparkPeople user BARB-B.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 96.7
Total Fat: 1.3 g
Cholesterol: 0.0 mg
Sodium: 1,811.7 mg
Total Carbs: 20.0 g
Dietary Fiber: 6.2 g
Protein: 3.1 g

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Member Reviews

KERRNEL
Tasty, but to add some flavour and extra nutrition, consider doubling the water to 24c (almost a full soup pot), add 2 sknls/bnls Chicken Breast halves (~1.5-2lbs) + 3c Pearled Barley to boiling water for 5mins before covering and simmering for an hour. Salt + Pep to taste. Good fiber+protein. Yum! - 11/16/11
CD11399805
I made this as suggested by KERRNEL except I added Vegetable Stock. It was amazing! I did not have to season it further. I have never liked Barley Beef soup so was kinda scared to eat this! I had 3 C for dinner and I was stuffed. This made me 18 1 1/2 cup servings. I used 4 turnips. - 1/8/12