CABBAGE CHICKEN BROTH SOUP

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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 75.1
  • Total Fat: 2.2 g
  • Cholesterol: 7.5 mg
  • Sodium: 161.4 mg
  • Total Carbs: 9.9 g
  • Dietary Fiber: 1.8 g
  • Protein: 4.2 g

View full nutritional breakdown of CABBAGE CHICKEN BROTH SOUP calories by ingredient


Introduction

I MADE A CABBAGE VEGETABLE SOUP AND MODIFIED IT SO MY HUSBAND WOULD LIKE IT MORE TOO. I MADE A CABBAGE VEGETABLE SOUP AND MODIFIED IT SO MY HUSBAND WOULD LIKE IT MORE TOO.
Number of Servings: 14

Ingredients

    3 cup, chopped Cabbage, fresh
    5 serving Mini Sweet Bell Peppers (3 peppers to a svg)
    1 cup, chopped Onions, raw
    1 cup Crushe tomatoe SS canned (by ELFINMAGIC30)
    3 cup Soup, chicken broth, canned, less/reduced sodium
    8 cup (8 fl oz) Water, tap
    1 cup, sliced Summer Squash
    1 serving Hamburger, Sam's Choice Black Angus (by CADILLACMAN1952)
    10 oz Baked Potatoe plain (1/2of POTATOE)

Directions

I CHOPPED MY VEGETABLES AND COOKED THEM UNTIL THEY WERE TENDER. I ADDED LOTS OF SEASONINGS ALL SALT FREE. MRSH DASH,CHIPOTLE PEPPER AND GARLIC. (POTATOE WAS JUST AS A THICKENER SO IT WAS IN 4 PIECES)

AFTER THIS HAD COOKED I TOOK ABOUT 1/2 CUPS OF THE SOUP THEN PUT IT IN A FOOD CHOPPER TO PUREE IT, THEN I ADDED THE POTATOE CHUNKS SKIN AND ALL AND DID THE SAME. I PUT ABOUT 1/2 OF IT BACK INTO THE SOUP POT. AFTER THAT I MICROWAVED A HAMBURGER AND THEN ADDED IT TO THE MIXTURE TO PUREE AS WELL THEN I PUT IT BACK INTO THE SOUP.

IT STILL TASTES GOOD WITOUT THE MEAT AND POTATOES AND IT JUST ADDED A LITTLE MORE SUBSTANCE AND TETURE.

Serving Size: MAKES 14 1 CUP SERVINGS APPOXIMATELY