Curried Cabbage and Vegetable Soup


4 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 83.4
  • Total Fat: 0.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 728.4 mg
  • Total Carbs: 19.0 g
  • Dietary Fiber: 4.5 g
  • Protein: 2.9 g

View full nutritional breakdown of Curried Cabbage and Vegetable Soup calories by ingredient



Number of Servings: 10

Ingredients

    1 15 oz can diced tomatoes with basil, oregano and garlic
    1 medium red onion, chopped
    3 medium carrots, chopped
    3 stalks, celery chopped
    1/2 large head of cabbage
    1 12 oz can corn
    3 cups tomato sauce
    1 package Lipton Onion soup mix
    1 1/2 tbsp curry powder
    2 cups water (enough to cover the veggies after stirring)

Directions

Place all veggies minus tomatoes in slow cooker. Pour onion soup mix over veggies. Add curry powder. Add the tomato sauce and canned tomatoes. Add water. Stir well. Cook on high 4-5 hours or on low 6-8 hours.

Number of Servings: 10

Recipe submitted by SparkPeople user CELTICMOM1967.

Member Ratings For This Recipe


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    Very Good
    1 of 1 people found this review helpful
    Fantastic. the only reason it isn't a 5 is because of the high sodium content. - 3/5/08


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    Making this one but I will omit the lipton soup and canned tomatoes and sauce, I have high blood pressure and the sodium would kick my but, but the curry sounds really good. - 3/22/09