vegetable cabbage soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
1/2 a small cabage, diced1 large onion, diced4 small carrots, chopped1.5 cups diced potatoi small head of cauliflower1 tbs olive oil3 oz (half can) tomato paste12 tps vegetable stock (organic, yeast free)12 cups of hot watersalt and pepperfresh rosemary (2 stems)fresh thyme (4 stems) as well as 1tbs dry3 bay leaves1tps cayenne pepperTabasco sauce
- heat olive oil in a large pot
- add onions, carrots and cabbage and sautee until tender
- season with salt and pepper (to taste)
- add potatoes and cauliflower
- add stock to hot water, mix and add to pot
- stir in tomato paste
- add cayenne pepper, and dry thyme
- put fresh herbs and bay leaves in a strainer and lay on top of soup (so its imersed in soup, but can be easily removed)
- let simmer about 1/2 and hour (until potatos are tender), remove strainer and serve
- add tabasco sauce once served optional
Makes 14 1 cup servings
Number of Servings: 14
Recipe submitted by SparkPeople user LAUREN0609.
- add onions, carrots and cabbage and sautee until tender
- season with salt and pepper (to taste)
- add potatoes and cauliflower
- add stock to hot water, mix and add to pot
- stir in tomato paste
- add cayenne pepper, and dry thyme
- put fresh herbs and bay leaves in a strainer and lay on top of soup (so its imersed in soup, but can be easily removed)
- let simmer about 1/2 and hour (until potatos are tender), remove strainer and serve
- add tabasco sauce once served optional
Makes 14 1 cup servings
Number of Servings: 14
Recipe submitted by SparkPeople user LAUREN0609.
Nutritional Info Amount Per Serving
- Calories: 47.4
- Total Fat: 1.2 g
- Cholesterol: 0.0 mg
- Sodium: 516.0 mg
- Total Carbs: 8.6 g
- Dietary Fiber: 2.1 g
- Protein: 1.6 g
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