Cabbage and Potato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
4 red potatoes, about 8 oz each3 cups chopped cabbage (not red)1.5 cups chopped yellow onions4 cloves garlic 4 carrot (7-1/2") carrots, sliced in half lengthwise and cut into half coins4 medium stalks celery, chopped (If you can find young celery, use 6 stalks and the leaves.)3 cups Pomi Chopped Tomatoes 1 tsp Better Than Bouillon Vegetable Base 6 cups waterred pepper flakes to taste
1. Water sautee onions until they soften. Add garlic, celery, and carrots. Add red pepper flakes if using. Cook until vegetables begin to soften.
2. Add tomatoes and water. Add potatoes and cabbage. Turn up heat and bring to a boil. Add Better Than Bouillon. Stir.
3. Reduce heat to low. Simmer for about 30 minutes. If cabbage is not soft enough for your tastes, continue cooking until it is.
4. Remove from heat, and serve.
Serving Size: Makes 12 1+ cup servings
2. Add tomatoes and water. Add potatoes and cabbage. Turn up heat and bring to a boil. Add Better Than Bouillon. Stir.
3. Reduce heat to low. Simmer for about 30 minutes. If cabbage is not soft enough for your tastes, continue cooking until it is.
4. Remove from heat, and serve.
Serving Size: Makes 12 1+ cup servings
Nutritional Info Amount Per Serving
- Calories: 110.1
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 92.5 mg
- Total Carbs: 24.9 g
- Dietary Fiber: 4.0 g
- Protein: 3.2 g
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