Chock full of veggies Cabbage soup
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 51.8
- Total Fat: 1.6 g
- Cholesterol: 0.6 mg
- Sodium: 406.2 mg
- Total Carbs: 6.5 g
- Dietary Fiber: 2.0 g
- Protein: 3.7 g
View full nutritional breakdown of Chock full of veggies Cabbage soup calories by ingredient
Introduction
Very delicious soup. Very versatile. You can make this with stewed tomatoes, or v-8 juice or veggie broth instead of chicken broth. You can eat this every day and never get bored simply by changing things up a little. Vary the seasonings. Add chili powder and kidney beans, or try adding a little pasta and some leftover beef chunks and italian seasoning for a minestrone. Let your imagination be your guide. Very delicious soup. Very versatile. You can make this with stewed tomatoes, or v-8 juice or veggie broth instead of chicken broth. You can eat this every day and never get bored simply by changing things up a little. Vary the seasonings. Add chili powder and kidney beans, or try adding a little pasta and some leftover beef chunks and italian seasoning for a minestrone. Let your imagination be your guide.Number of Servings: 16
Ingredients
-
1/2 a head of cabbage, chopped
1/4 a medium rutabaga, diced
1 cup diced carrots
1 cup diced onion
1 cup diced celery
3 cloves of garlic
1 tablespoon of olive oil
1/2 teaspoon thyme
Salt and pepper according to your taste.
2 cans of tomatoes, with the juice
1 or 2 cans of cut green beans, with water
3 cans or 6 cups of chicken broth
Directions
Place chopped veggies, seasonings and oil into a large pot. Saute just until the veggies start to soften and it gives off a good smell. This brings out the seasonings and flavors of the veggies.
Next add the tomatoes, green beans (both with the liquid) and broth. Add enough water to make a full gallon.
Let this simmer for a couple of hours until all the veggies are cooked through. Adjust seasonings to your taste. Enjoy!
Number of Servings: 16
Recipe submitted by SparkPeople user BEATRIMSOON.
Next add the tomatoes, green beans (both with the liquid) and broth. Add enough water to make a full gallon.
Let this simmer for a couple of hours until all the veggies are cooked through. Adjust seasonings to your taste. Enjoy!
Number of Servings: 16
Recipe submitted by SparkPeople user BEATRIMSOON.
