Cabbage Tomato And Vegetable Soup Recipes
CABBAGE, TOMATO AND VEGETABLE SOUP
This soup is inexpensive, easy, totally customizable, super healthy and, most importantly, really good. I have served it with crusty bread or a big scoop of brown rice right in the middle of the bowl. Also great with sour cream and hot sauce. Yum.
Provided by bunnybum
Categories Vegetable
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- saute the onion in the olive oil for five minutes in a big pot.
- add the garlic and saute for another three minutes. stir well.
- add the celery and carrots and saute for five more minutes. stir well.
- add the tomato paste, chili powder, basil, oregano and salt and pepper. stir well. saute for a few minutes until the mixtures gets very fragrant.
- add the crushed tomatoes, beef broth and cabbage. bring to a boil. stir well and let simmer for twenty minutes or until the veggies are cooked to your liking. enjoy!
VEGAN CABBAGE SOUP
Comforting soups that simmer all day long are staples on cool, busy days. For a heartier version, stir in canned beans, such as cannellini or navy. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Time 6h10m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 11
Steps:
- In a 5- or 6-qt. slow cooker, whisk together stock, diced tomatoes and tomato paste. Stir in vegetables, garlic, Italian seasoning and salt. Cook, covered, on low until vegetables are tender, 6-8 hours. If desired, top with fresh basil.
Nutrition Facts : Calories 110 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 866mg sodium, Carbohydrate 24g carbohydrate (13g sugars, Fiber 6g fiber), Protein 4g protein.
SPICY TOMATO CABBAGE SOUP
This cabbage soup is perfect for a chilly winter night. I like my food fairly spicy, so be sure to adjust spices if this is not the case for you. I eat this with a small dollop of sour cream on top and a slice of crusty bread to mop up any remaining soup with!
Provided by ebrunworth
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cabbage Soup Recipes
Time 1h15m
Yield 10
Number Of Ingredients 11
Steps:
- Heat oil in a stockpot over medium heat. Add cabbage and onion. Cover and cook, stirring occasionally to keep from burning, until onions are translucent and cabbage is tender, about 35 minutes.
- Add water, tomato soup, potatoes, garlic, beef bouillon, cayenne pepper, hot sauce, and salt. Cover and simmer until potatoes are tender, about 25 minutes.
Nutrition Facts : Calories 164.2 calories, Carbohydrate 27.7 g, Fat 5.2 g, Fiber 4.4 g, Protein 4 g, SaturatedFat 0.8 g, Sodium 645.5 mg, Sugar 8.4 g
CABBAGE-VEGETABLE SOUP
This winter soup is well-spiced and full of nourishing vegetables.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 45m
Number Of Ingredients 13
Steps:
- Halve leeks lengthwise; rinse thoroughly, pat dry, and cut into 1/2-inch slices. In a large Dutch oven or heavy pot, heat oil over medium-high. Add onion, carrots, and celery; cook, stirring occasionally, until softened, about 5 minutes. Add leeks and garlic and cook, stirring, until leeks begin to soften, 2 minutes. Add potato, broth, and bay leaves and bring to a boil. Stir in cabbage and season generously with salt and pepper.
- Return soup to a boil, then reduce to a rapid simmer. Cover and cook until vegetables are tender, 15 to 20 minutes. Remove from heat; stir in vinegar and thyme. Season with salt and pepper.
CABBAGE, POTATO, AND TOMATO SOUP
A quick, budget-friendly soup that is great for using up extra vegetables in your cabinet or fridge. Serving this with crusty bread makes a great warming meal in wintertime. Add beef or chicken in with the vegetables for a heartier meal option.
Provided by ladykristianna
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 50m
Yield 10
Number Of Ingredients 12
Steps:
- Melt the butter in a large pot over medium-high heat. Cook and stir the onion, potatoes, celery, and garlic in the melted butter until the onion and celery are translucent, 5 to 7 minutes. Pour the water over the vegetable mixture; stir the chicken bouillon into the liquid until dissolved. Bring the mixture to a boil; cook at a boil until the potatoes are fork-tender, about 5 minutes.
- Stir the cabbage into the boiling liquid. Reduce heat to medium. Add the tomatoes with juices, ketchup, hot sauce, and Italian seasoning; stir to combine. Allow the mixture to simmer until the flavors have a chance to mix, about 15 minutes.
Nutrition Facts : Calories 144.4 calories, Carbohydrate 23.8 g, Cholesterol 12.3 mg, Fat 5 g, Fiber 4.3 g, Protein 3.5 g, SaturatedFat 3 g, Sodium 549.2 mg, Sugar 8.2 g
TOMATO VEGETABLE SOUP
Gardening is one of my many hobbies and this recipe is a great way to use fresh tomatoes. It makes a wonderful light meal, served with crackers or herb-flavored croutons.
Provided by Taste of Home
Categories Lunch
Time 55m
Yield about 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a large saucepan, saute onion in butter until tender. Add remaining ingredients; bring to a boil. Reduce heat and simmer, covered, for 40 minutes or until vegetables are tender.
Nutrition Facts :
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- Heat olive oil in a large pot over medium heat. Add onions, celery and carrots and saute for a few minutes until fragrant and tender, about 5-7 minutes. Add the garlic, then season with salt and pepper, oregano and cayenne, and cook for 1 more minute.
- Stir in the diced tomatoes and the tomato paste and mix well with the other ingredients. Add the vegetable broth and bring to a boil. Stir in the cabbage and simmer for 20 minutes until cabbage softens.
- Taste the soup and adjust seasoning as needed or add more water/broth to adjust the consistency.
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