Winter Cabbage Soup
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 858.9
- Total Fat: 20.3 g
- Cholesterol: 0.0 mg
- Sodium: 2,217.8 mg
- Total Carbs: 142.1 g
- Dietary Fiber: 34.0 g
- Protein: 30.0 g
View full nutritional breakdown of Winter Cabbage Soup calories by ingredient
Introduction
Hearty, chunky and fulfilling and open to variation. My seasoning choices are basil, oregano, Himalyan pink salt, dash of pepper. Keep it simple. Artisan bread was made for this kind of rich thick soup, but the soup is filling all on its own. Hearty, chunky and fulfilling and open to variation. My seasoning choices are basil, oregano, Himalyan pink salt, dash of pepper. Keep it simple. Artisan bread was made for this kind of rich thick soup, but the soup is filling all on its own.Number of Servings: 1
Ingredients
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1 cup, chopped Onions, raw
1 clove Garlic
2 carrot Carrots, cooked
100 gram(s) Squash, Summer, Zuchini, includes skin, raw (by THEODORE1958)
1 stalk, large (11"-12" long) Celery, raw
3 cup, chopped Cabbage, fresh
1 serving Low Sodium vegetable Bouillion Cubes ( per 1/2 cube) (by MELTEAGUE)
2 cup 365 Organic Diced Tomatoes
1.5 cup Chickpeas (garbanzo beans)
1 serving Bertolli EVOO (1 tbsp)
Directions
Use large heavy soup pot. (Le Creuset dutch oven or your own favorite. This makes a substantial quantity of hearty soup) Saute onions in 1 T EVOO until beginning to be translucent. Dump in all the other ingredients, adding a tomato can water to help them "sweat" . Add a couple of more cans of water as needed plus your choice of seasonings to taste. Bring to boil and simmer 20-25 minutes. Ready to eat even when veggies have some crunch. Having to chew your soup slows down your ingestion and allows time to savor the warmth and goodness. For me, this soup is best when it's close to being a vegetable stew.
Serving Size: 2 c
Number of Servings: 1
Recipe submitted by SparkPeople user FIDAKJANET2016.
Serving Size: 2 c
Number of Servings: 1
Recipe submitted by SparkPeople user FIDAKJANET2016.