Cabbagepalooza
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 272.6
- Total Fat: 4.8 g
- Cholesterol: 0.0 mg
- Sodium: 341.6 mg
- Total Carbs: 47.8 g
- Dietary Fiber: 11.6 g
- Protein: 13.7 g
View full nutritional breakdown of Cabbagepalooza calories by ingredient
Introduction
My version of a super-veggie soup My version of a super-veggie soupNumber of Servings: 10
Ingredients
-
Black Pepper, 1 tsp (or to taste)
Thyme, 1 tsp
Herbes de Provence, 1 tsp
Olive Oil, 2 tbsp
Onion, 1 chopped
Chicken or Beef or Veggie or a mix of broths, 1 carton
Cabbage, savoy, fresh, one very big head, shredded
Celery, 6+ stalks, diced
Parsnips, 1 bag or 3 regular, peeled and sliced to bite-size
Tomatoes, 2 big cans of good diced ones, undrained
Mixed frozen vegetables of choice, 1 bag (I like an organic mix that has corn, peas, carrots, and green beans)
Spinach, 1 bag frozen
Black beans, 1 can drained
Red kidney beans, 1 can drained
Chickpeas (garbanzo beans), 2 cans drained
Directions
Saute the onion in the olive oil at the bottom of a nice big soup pot over medium heat.
When the onions are translucent, add the broth.
Add the raw veggies: the cabbage, celery, and parsnips, also add the entire 2 cans of tomatoes, mix well, cover, and cook over medium-low until the cabbage is tender. Yup, it's a lot of cabbage!
Add the frozen veggies, allow them to become fully heated through.
Add the beans and chickpeas, and allow them to also become fully heated through.
When it's nice and hot (not boiling!) it's ready to go!
Using Savoy Cabbage adds texture and bulk to the soup! Savoy looks like a regular cabbage, except that it is crinkly. It cooks very well, and holds its crinkles nicely through the cooking process.
The great thing about soups like this is that you really can't make it wrong, just put in what you like, and it will taste good. I also think I also shook a little bit of sage in there, too, but who knows. You might not be familiar with parsnips, but they give a nice celery/carrot flavor that you can't get elsewhere. They aren't just some white carrot. You should peel them lightly as they have a tougher outer coat than a carrot.
I make it differently every time; this is just the core recipe. Do what you like; variety is the key.
Take it easy on the serving sizes if you are not a regular veggie eater yet... Do I need to elaborate? : )
Makes approximately 10 2-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user POSITIVEKRISTA!.
When the onions are translucent, add the broth.
Add the raw veggies: the cabbage, celery, and parsnips, also add the entire 2 cans of tomatoes, mix well, cover, and cook over medium-low until the cabbage is tender. Yup, it's a lot of cabbage!
Add the frozen veggies, allow them to become fully heated through.
Add the beans and chickpeas, and allow them to also become fully heated through.
When it's nice and hot (not boiling!) it's ready to go!
Using Savoy Cabbage adds texture and bulk to the soup! Savoy looks like a regular cabbage, except that it is crinkly. It cooks very well, and holds its crinkles nicely through the cooking process.
The great thing about soups like this is that you really can't make it wrong, just put in what you like, and it will taste good. I also think I also shook a little bit of sage in there, too, but who knows. You might not be familiar with parsnips, but they give a nice celery/carrot flavor that you can't get elsewhere. They aren't just some white carrot. You should peel them lightly as they have a tougher outer coat than a carrot.
I make it differently every time; this is just the core recipe. Do what you like; variety is the key.
Take it easy on the serving sizes if you are not a regular veggie eater yet... Do I need to elaborate? : )
Makes approximately 10 2-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user POSITIVEKRISTA!.