Low carb, cabbage, vegetable soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
174.0 Grams Celery, raw174.0 Grams Mushrooms, fresh4.25 cup Red Onion Raw (1/4 cup, 40g or 1.4oz)1.0 serving 1 Med. Green Bell Pepper1.75 serving Tomato products, Hunts Diced Tomatoes w/ Basil, Garlic, and Oregano1.75 cup Green Giant Cut Green Beans, can2.0 serving V8 Vegetable Juice Cocktail (8 oz)4.0 cup, chopped Cabbage, fresh1.0 serving(s) Italian seasoning1.0 tsp Cayenne Pepper (Ground)4.0 cube (6 fl oz prepared) Beef bouillon4.0 serving(s) garlic clove
In a 6 quart pot, simmer minced garlic in about 1 cup water (or enough to cover the bottom) until tender, or skip the fresh garlic and add garlic powder with other seasonings.
Add bouillon to water until dissolved.
Add vegetable juice, canned tomatoes and beans, and all other veggies except cabbage.
Add seasonings to taste. You can always add more later.
Heat to boil, then simmer 5 minutes.
Add cabbage and enough water to cover, about 2 cups.
Heat to boil, then simmer 5 minutes.
Cool, then refrigerate. Makes about 12 cups.
Serving suggestions: Use as a side dish, or add water to taste to eat it as a soup. After heating as a soup, add some leaves of baby spinach for more nutrition.
Serving Size: Makes about 12 1-cup servings, before adding additional water.
Number of Servings: 12.0
Recipe submitted by SparkPeople user MHZELL.
Serving Size: Makes about 12 1-cup servings, before adding additional water.
Number of Servings: 12.0
Recipe submitted by SparkPeople user MHZELL.
Nutritional Info Amount Per Serving
- Calories: 60.2
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 621.5 mg
- Total Carbs: 12.3 g
- Dietary Fiber: 3.6 g
- Protein: 3.3 g