Cabbage and Potato Soup
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 110.1
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 92.5 mg
- Total Carbs: 24.9 g
- Dietary Fiber: 4.0 g
- Protein: 3.2 g
View full nutritional breakdown of Cabbage and Potato Soup calories by ingredient
Introduction
This is a super simple, filling soup. This is a super simple, filling soup.Number of Servings: 16
Ingredients
-
4 red potatoes, about 8 oz each
3 cups chopped cabbage (not red)
1.5 cups chopped yellow onions
4 cloves garlic
4 carrot (7-1/2") carrots, sliced in half lengthwise and cut into half coins
4 medium stalks celery, chopped (If you can find young celery, use 6 stalks and the leaves.)
3 cups Pomi Chopped Tomatoes
1 tsp Better Than Bouillon Vegetable Base
6 cups water
red pepper flakes to taste
Tips
This soup freezes well.
Makes about 16 1-cups servings.
Directions
1. Water sautee onions until they soften. Add garlic, celery, and carrots. Add red pepper flakes if using. Cook until vegetables begin to soften.
2. Add tomatoes and water. Add potatoes and cabbage. Turn up heat and bring to a boil. Add Better Than Bouillon. Stir.
3. Reduce heat to low. Simmer for about 30 minutes. If cabbage is not soft enough for your tastes, continue cooking until it is.
4. Remove from heat, and serve.
Serving Size: Makes 12 1+ cup servings
2. Add tomatoes and water. Add potatoes and cabbage. Turn up heat and bring to a boil. Add Better Than Bouillon. Stir.
3. Reduce heat to low. Simmer for about 30 minutes. If cabbage is not soft enough for your tastes, continue cooking until it is.
4. Remove from heat, and serve.
Serving Size: Makes 12 1+ cup servings