Low carb, cabbage, vegetable soup

Low carb, cabbage, vegetable soup
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 60.2
  • Total Fat: 0.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 621.5 mg
  • Total Carbs: 12.3 g
  • Dietary Fiber: 3.6 g
  • Protein: 3.3 g

View full nutritional breakdown of Low carb, cabbage, vegetable soup calories by ingredient
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Introduction

A good way to get in your veggies, easy to prep. It's "concentrated" (low water) so it's easier to transport and store. Add enough water to taste when serving as a soup, or serve as a veggie side dish. A good way to get in your veggies, easy to prep. It's "concentrated" (low water) so it's easier to transport and store. Add enough water to taste when serving as a soup, or serve as a veggie side dish.
Number of Servings: 12

Ingredients

    174.0 Grams Celery, raw
    174.0 Grams Mushrooms, fresh
    4.25 cup Red Onion Raw (1/4 cup, 40g or 1.4oz)
    1.0 serving 1 Med. Green Bell Pepper
    1.75 serving Tomato products, Hunts Diced Tomatoes w/ Basil, Garlic, and Oregano
    1.75 cup Green Giant Cut Green Beans, can
    2.0 serving V8 Vegetable Juice Cocktail (8 oz)
    4.0 cup, chopped Cabbage, fresh
    1.0 serving(s) Italian seasoning
    1.0 tsp Cayenne Pepper (Ground)
    4.0 cube (6 fl oz prepared) Beef bouillon
    4.0 serving(s) garlic clove

Directions

In a 6 quart pot, simmer minced garlic in about 1 cup water (or enough to cover the bottom) until tender, or skip the fresh garlic and add garlic powder with other seasonings. Add bouillon to water until dissolved. Add vegetable juice, canned tomatoes and beans, and all other veggies except cabbage. Add seasonings to taste. You can always add more later. Heat to boil, then simmer 5 minutes. Add cabbage and enough water to cover, about 2 cups. Heat to boil, then simmer 5 minutes. Cool, then refrigerate. Makes about 12 cups. Serving suggestions: Use as a side dish, or add water to taste to eat it as a soup. After heating as a soup, add some leaves of baby spinach for more nutrition.

Serving Size: Makes about 12 1-cup servings, before adding additional water.

Number of Servings: 12.0

Recipe submitted by SparkPeople user MHZELL.

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