Cabbage Soup With Orzo Pasta Recipes

CABBAGE SOUP

Steps:

• Heat oil in a dutch oven or a large soup pot.
• Add onions and cook for 1 minute over medium-high heat.
• Stir in prepared bell peppers, carrots, salt, and pepper; cook for 2 minutes.
• Add garlic and parsley; cook for 20 seconds.
• Stir in cabbage and cook for 4 minutes, or until starting to wilt.
• Add tomato paste; stir until combined.
• Add roasted tomatoes and Italian seasoning; mix to combine.
• Stir in broth and add bay leaves; increase heat to High and bring to a boil.
• Lower heat to a steady simmer; continue to cook for 7 minutes.
• Stir in zucchini slices and broccoli florets; cook for 5 more minutes.
• Remove from heat.
• Taste for seasonings and adjust accordingly.
• Remove bay leaves and discard.
• Serve.

CABBAGE SOUP WITH ORZO PASTA

Steps:

• Boil the orzo pasta according to the package. Al dente is best.Drain water from the pasta, drizzle it with olive oil to prevent sticking and set it aside.
• Grab a 3.5-quart sauté pan and add the olive oil over medium heat.
• Next, add the onion and simmer until the onion is translucent.
• Then, add the corn kernels, sliced cabbage and 1 cup of water. Season with salt and pepper. Simmer for 5 minutes over medium heat.
• Next, add the crushed tomatoes, green beans, vegetable broth, lemon juice, and a pinch of red pepper flakes for a little spice.
• Turn the heat to low and simmer for 25-30 minutes. This will allow the cabbage to soften and the flavors to blend.
• Finish with fresh chopped parsley.
• When ready to serve the soup, add some of the cooked orzo pasta to the bottom of the bowl then ladle in the hot soup.

HEARTY CABBAGE-RUTABAGA SLOW COOKER SOUP

Steps:

• Place cabbage, rutabaga, orzo pasta, onion, garlic, dill, water, and vegetable broth in a slow cooker.
• Cover the cooker and cook on Low until vegetables are tender and soup is thickened, 5 to 9 hours.

CABBAGE ORZO & SAUSAGE SOUP

Steps:

• 1. Brown sausage in oil in large nonstick saucepan over medium-high heat until browned but not cooked through.
• 2. Remove sausage; cut into 16 pieces.
• 3. Reduce heat to medium.
• 4. Add onion, carrot and garlic to saucepan; saute 3 minutes to soften.
• 5. Gradually add water, broth, tomatoes, cabbage, basil and thyme, breaking up tomatoes; Simmer, covered, 15 minutes.
• 6. Add orzo and sausage; simmer, covered, 10 minutes until sausage is cooked and orzo is tender.
• 7. Season with salt and pepper.

ORZO WITH CABBAGE

Steps:

• Heat oil in large skillet or Dutch oven, using 2 tablespoons oil in traditional pot and 1 tablespoon in pot with non-stick lining.
• Add onions, cabbage, thyme and celery and saute until onions begin to brown and cabbage has softened.
• Stir in puree, water and orzo and season to taste with salt, which is optional, and pepper. Bring to boil. Reduce heat, cover, and simmer about 20 minutes, until orzo is soft and most of liquid has been absorbed.
• Serve sprinkled with bits of goat cheese.

RED CABBAGE AND ORZO SOUP

Steps:

• In a saucepan cook the cabbage in the oil over moderate heat, stirring, until it is tender, stir in the broth and 1/2 cup water, and bring the mixture to a boil.
• Add the orzo, simmer the mixture, stirring occasionally, for 6 to 8 minutes, or until the orzo is tender, and add the soy sauce and pepper to taste.
• Divide the soup between bowls and top each serving with half the lemon slices and half the scallion greens.

OLD-WORLD CABBAGE SOUP

Steps:

• Place chopped cabbage into an 8-quart soup pot.
• Microwave diced carrot in 2 tablespoons water for 6 minutes on high.
• Microwave diced celery in 2 tablespoons water for 4 minutes on high.
• Add the microwaved vegetables to the pot. Add minced sweet onion, celery, and ketchup. Add juice cocktail, vegetable broth, chicken broth, and tomatoes. Fill each can with water, and add the water to the mixture. Cover, and bring to a boil. Continue boiling for 30 minutes.
• Reduce heat to simmer and cook for 2 to 3 hours.
• Serve with slices of a French baguette. Have salt, black pepper, and Tabasco available to season to taste at the table.