Carrot Potato And Cabbage Soup Recipes
CARROT, POTATO, AND CABBAGE SOUP
This is an extremely easy soup to make. It freezes very well, so you can double or triple the recipe and keep it in the freezer.
Provided by Dan Ladouceur
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Combine the carrots, potatoes, onion, cabbage, garlic, chicken stock, olive oil, thyme, basil, parsley, salt, and pepper in a stock pot over medium-high heat; bring to a simmer and cook until the carrots are tender, about 20 minutes. Transfer to a blender in small batches and blend until smooth.
Nutrition Facts : Calories 160.8 calories, Carbohydrate 31.3 g, Cholesterol 0.7 mg, Fat 3.1 g, Fiber 4.7 g, Protein 3.8 g, SaturatedFat 0.6 g, Sodium 1195.9 mg, Sugar 4.8 g
POTATO AND CABBAGE SOUP
I traced this hearty soup recipe to my great-grandmother, whose parents were potato farmers in Ireland. My mom served many a bowlful of this soup while I was growing up, and I've done the same for my family.-Pat Rimmel, Ford City, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 14 servings (about 3-1/2 quarts).
Number Of Ingredients 9
Steps:
- In a large saucepan or Dutch oven, saute onion in butter until tender. Add the water, cabbage, potatoes, bouillon, pepper and garlic. Cover and simmer for 20-25 minutes or until potatoes are tender. Stir in ham; heat through.
Nutrition Facts : Calories 131 calories, Fat 5g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 1078mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 2g fiber), Protein 9g protein.
CARROT, BEAN AND CABBAGE SOUP
This was inspired by the "Carrot, Potato and Cabbage Soup" recipe on AllRecipes.com. I've made some substitutions and additions so it is more in keeping with a Nutritarian eating style.....For each can of low sodium broth, I substitute 2 cups water, 1 tablespoon VegiZest (from drfuhrman.com) and 1/8 teaspoon salt (optional).
Provided by Anne Sainz
Categories Greens
Time 55m
Yield 12 cups, 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients in a large pot (at least 5 quarts).
- Bring soup to a boil, stirring several times so bottom doesn't burn.
- Reduce heat, cover the pan and simmer the soup until the vegetables are tender, about 20 minutes.
- If desired, puree the soup with an immersion blender or in batches in a blender or food processor. Do not over blend.
Nutrition Facts : Calories 33.5, Fat 0.2, Sodium 31.7, Carbohydrate 7.6, Fiber 2.2, Sugar 3.6, Protein 1.3
VEGAN CABBAGE, CARROT AND POTATO SOUP
This delicious creamy soup is gluten and sugar free as well as vegan. It is fine for the 21 day Quantum Wellness Cleanse.
Provided by Ex-Pat Mama
Categories Beans
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Place all ingredients in a large soup pot. Bring to a boil.
- Reduce heat and allow to simmer for about 35 minutes.
- Remove from heat and use an immersion blender to thoroughly blend the soup. Serve immediately.
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
POTATOE AND CABBAGE SOUP
Good Food Oct 2007 page 22
Provided by vstothard
Time 30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Chop the onion, carrot, celery and garlic. Heat the oil over medium heat in a large saucepan. Add the vegetables and potatoes, season well, the reduce the heat and cover the pan.Gently cook for about 5 mins until starting to soften, then add the stock, turn up the heat and bring to the boiol. Simmer for 5 mins more, until the vegatbles are tender.
- While the soup is cooking, grill or fry the bacon until it is crisp. Shred the cabbage, discarding the core.
- Whizz the soup in the food processor then return to the pan and add the cabbage. Simmer for a few minutes until the cabbage is just tender, then season to taste and serve with the scattered bacon.
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