Chock full of veggies Cabbage soup


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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
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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.

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