Curried Corn And Cabbage Soup Recipes

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CABBAGE AND CORN SOUP



CABBAGE AND CORN SOUP image

A comforting, thick and filling vegetarian soup without being heavy. Delicately flavored with garlic, dry herbs and pepper powder.

Provided by Vahchef

Time 15m

Number Of Ingredients 0

Steps:

  • Take butter in a hot pan and add garlic, onions, salt, bay leaf and sauté it. Now add cabbage, sweet corn, potato, and dry herbs like origano, thime, rose merry, white pepper powder and mix properly. After a minute add leeks, all purpose flour and sauté nicely. After a minute add water and let it boil. Once it starts boiling add milk and simmer it for 3 minutes and switch off the flame. Now add fresh cream, fresh spring onions and take out the bay leaf then add cheese before serving.

Nutrition Facts : Calories 30.1, Fat 0.1, Protein 1.3, Sodium 18

CORNED BEEF AND CABBAGE SOUP



Corned Beef and Cabbage Soup image

Leftover corned beef is transformed into a delicious barley and vegetable soup. If you don't have leftovers, use thick deli slices of corned beef.

Provided by Diana Rattray

Categories     Appetizer     Dinner     Entree     Lunch     Soup

Time 1h20m

Yield 8

Number Of Ingredients 15

2 tablespoons butter
1 large onion (or 2 medium)
2 ribs celery (about 1 cup chopped)
2 cloves garlic
4 medium carrots (about 1 1/2 cups diced or julienne)
2 quarts chicken broth
1/2 small head cabbage (coarsely chopped, about 4 to 5 cups)
1/4 cup pearled barley
1 small bay leaf
1 tablespoon fresh chopped parsley (or 1 teaspoon dried parsley flakes)
1/2 teaspoon dried leaf thyme
1/4 teaspoon freshly ground black pepper
2 cups diced cooked corned beef (about 10 to 12 ounces)
1 (14 1/2-ounce) can diced tomatoes (undrained)
Salt (to taste)

Steps:

  • Gather the ingredients.
  • Peel the onion and chop it coarsely. Cut the celery into 1/4-inch slices and then peel and mince the garlic . Peel the carrots and slice them into matchsticks or dice them into 1/4-inch pieces.
  • Heat the butter in a large stockpot or Dutch oven over medium-low heat.
  • Add the onion and celery to the pot and saute until tender, stirring frequently.
  • Add the minced garlic and continue cooking for 1 minute. Add the carrots, chicken stock, chopped cabbage, and barley. Add the bay leaf , parsley, thyme, and pepper; bring to a boil.
  • Reduce the heat to low to maintain a simmer. Cover the pan and simmer for 45 minutes.
  • Add the corned beef and tomatoes; increase heat and bring it back to a boil. Reduce heat to low and simmer, uncovered, for 15 minutes.
  • Taste and add salt, as needed.
  • Serve and enjoy!

Nutrition Facts : Calories 234 kcal, Carbohydrate 21 g, Cholesterol 49 mg, Fiber 6 g, Protein 17 g, SaturatedFat 5 g, Sodium 1495 mg, Sugar 9 g, Fat 10 g, ServingSize 8 servings, UnsaturatedFat 0 g

CORNED BEEF AND CABBAGE SOUP



Corned Beef and Cabbage Soup image

All the familiar flavors of corned beef and cabbage are loaded into this hearty soup, which is rich with barley for extra warmth and comfort.

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 medium onion, quartered
3 stalks celery, quartered
3 medium carrots, quartered
3 tablespoons unsalted butter
Heaping 1/4 teaspoon ground allspice
1 pound plum tomatoes, halved
3 cups low-sodium beef broth
4 cups chopped green cabbage (about 1/4 medium head)
1/2 pound Yukon gold potatoes, chopped
3/4 cup quick-cooking barley
1/4 pound corned beef, cut into thin strips (use leftovers or deli meat)
Kosher salt and freshly ground pepper

Steps:

  • Pulse the onion, celery and carrots in a food processor until they are pea-size pieces.
  • Melt the butter in a large pot over medium-high heat. Add the chopped onion, celery and carrots and the allspice and cook, stirring occasionally, until the vegetables are slightly softened, about 5 minutes.
  • Add the tomatoes to the food processor and pulse until finely chopped. Transfer the tomatoes to the pot and add the beef broth, cabbage, potatoes, barley and 4 cups water; cover and bring to a boil. Uncover, reduce the heat to medium low and simmer until the potatoes and barley are tender, about 20 minutes.
  • Stir in the corned beef and season with salt and pepper.

Nutrition Facts : Calories 352, Fat 11 grams, SaturatedFat 6 grams, Cholesterol 38 milligrams, Sodium 349 milligrams, Carbohydrate 50 grams, Fiber 9 grams, Protein 16 grams

CURRIED CORN



Curried Corn image

A unique and delicious way to serve corn!

Provided by lewis718

Categories     Side Dish     Vegetables     Corn

Time 20m

Yield 4

Number Of Ingredients 7

3 tablespoons butter
2 cups frozen corn
2 tablespoons chopped green bell pepper
2 tablespoons chopped onion
½ teaspoon curry powder
½ cup sour cream
salt and ground black pepper to taste

Steps:

  • Melt the butter in a skillet over medium heat; mix the corn, green pepper, onion, and curry powder into the melted butter, cover the skillet, and cook until the vegetables are just tender, 8 to 10 minutes. Stir the sour cream into the vegetable mixture, season with salt and pepper, and continue cooking until hot, stirring continually, 2 to 3 minutes. Serve immediately.

Nutrition Facts : Calories 213.8 calories, Carbohydrate 19.1 g, Cholesterol 35.5 mg, Fat 15.3 g, Fiber 2.2 g, Protein 3.6 g, SaturatedFat 9.3 g, Sodium 79.5 mg, Sugar 3.1 g

CURRIED CABBAGE SOUP



Curried Cabbage Soup image

I created this soup for a very dear vegetarian friend (although it can be easily made non-vegetarian if you prefer), and it quickly became one of his most requested dishes. It is very filling, and great comfort food. Try to make this soup the day before and let it sit in the refrigerator overnight at least. The flavors blend, the curry mellows, and the resulting soup is just fantastic. If you prefer a non-vegetarian version, just substitute the soy sausage patties with regular sausage patties, or even just 1/4 to 1/2 pound of ground beef.

Provided by Charmed

Categories     Vegetable

Time 3h20m

Yield 6 serving(s)

Number Of Ingredients 14

1/2 small cabbage, coarsely shredded
1/2 large onion, diced
1 tablespoon vegetable oil
1 tablespoon butter or 1 tablespoon margarine
1/2 cup raw rice
1 lemon (juice only, save rind for another use)
2 frozen vegetarian breakfast sausage patties, chopped
1 (16 ounce) can tomato sauce
water
1 tablespoon curry powder, to taste
3 tablespoons granulated sugar
3 tablespoons brown sugar
salt & pepper
1/2 cup raisins (optional)

Steps:

  • Saute onion& chopped patties in the oil& butter on a medium heat until onions are tender and the mixture begins to brown.
  • Add the cabbage and saute for about 3 minutes more, stirring often to mix with the onion mixture.
  • Add the can of tomato sauce, and then using the can, add 4 cans full of water.
  • Add the rice, lemon juice, curry, sugar, salt and pepper and stir well.
  • Raise the heat and bring to a boil, then put heat on low and simmer for about 2 1/2 to 3 hours, stirring occasionally.
  • If you'd like an additional touch of sweetness, add the 1/2 cup of raisins about 15 minutes before the soup is done.

Nutrition Facts : Calories 189, Fat 4.7, SaturatedFat 1.6, Cholesterol 5.1, Sodium 431.2, Carbohydrate 35.9, Fiber 3.9, Sugar 18.9, Protein 3.2

CURRIED WINTER SOUP



Curried Winter Soup image

A thick, delicious winter soup with the hearty rich flavors of squash, lentils and corn. Fragrant with bright spices like turmeric and cumin. This recipe makes for a thoroughly satisfying meal.

Provided by Sandy

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 1h30m

Yield 7

Number Of Ingredients 13

1 onion, chopped
3 cloves crushed garlic
1 tablespoon olive oil
1 ½ teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon ground turmeric
8 cups vegetable stock
¼ cup dry lentils
1 (28 ounce) can diced tomatoes with juice
¼ cup uncooked white rice
1 cup frozen corn
¼ cup elbow macaroni
1 small spaghetti squash

Steps:

  • Place cut side of the squash down in a lightly oiled baking pan. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled. Shred squash with a fork.
  • In a large soup pot, saute onions and garlic in olive oil. Add curry powder, cumin, and turmeric. When onions are transparent, add stock and lentils and bring to a boil. Reduce to simmer and add chopped tomatoes and juice.
  • If using brown rice, add the rice 10 minutes after adding the lentils, if using white rice, add rice after 25 minutes along with the can of corn. (Add the can of corn at the same time you add rice, white or brown).
  • After 35 minutes, add the macaroni and spaghetti squash. Simmer until rice and pasta are cooked.

Nutrition Facts : Calories 166.3 calories, Carbohydrate 28.6 g, Fat 3.6 g, Fiber 4.4 g, Protein 5.5 g, SaturatedFat 0.5 g, Sodium 571.7 mg, Sugar 4.6 g

VEGAN CURRIED CABBAGE SOUP RECIPE BY TASTY



Vegan Curried Cabbage Soup Recipe by Tasty image

Here's what you need: coconut oil, onion, garlic, ginger, small serrano pepper, carrot, medium white potatoes, cabbage, curry powder, soy sauce, vegetable broth, white beans

Provided by Alexa Wright

Yield 5 servings

Number Of Ingredients 12

1 tablespoon coconut oil
¼ cup onion, diced
2 cloves garlic, minced
1 tablespoon ginger, minced
1 small serrano pepper, seeds removed, minced
1 cup carrot, chopped
3 medium white potatoes, cubed
½ head cabbage, chopped
1 tablespoon curry powder
1 tablespoon soy sauce, adjust with the saltiness of your broth
3 cups vegetable broth
1 can white beans, rinsed and drained

Steps:

  • Preheat a large pot over medium heat. Add coconut oil and onion. Sauté for 2-3 minutes. Continuously stir until onion is golden.
  • Add garlic, ginger, and serrano pepper and sauté for another 2-3 minutes.
  • Then add carrots, potatoes and cabbage. Cook for 1-2 minutes, stirring occasionally.
  • Add curry powder and soy sauce and continue to stir until veggies start to release more water, about 5 minutes.
  • Add in vegetable broth. Bring to a boil, add beans, and stir. Cover and turn down to a simmer. Let simmer for 10-15 minutes, until potatoes and carrots are tender but not too soft.
  • Taste and adjust flavor as needed, adding more soy sauce for salt and/or depth of flavor or more curry powder.
  • Enjoy!

Nutrition Facts : Calories 799 calories, Carbohydrate 92 grams, Fat 59 grams, Fiber 12 grams, Protein 12 grams, Sugar 15 grams

CORNED BEEF AND CABBAGE SOUP



Corned Beef and Cabbage Soup image

Make and share this Corned Beef and Cabbage Soup recipe from Food.com.

Provided by KarlaOregon

Categories     One Dish Meal

Time 5h25m

Yield 4-6 serving(s)

Number Of Ingredients 12

4 lbs corned beef, chopped
5 cups green cabbage, chopped
1 onion, chopped
4 carrots, sliced medium thick
3 stalks celery, sliced
4 potatoes, cut into chunks
1 1/2 ounces dry au jus mix
1 teaspoon Season-All salt, i use emeril original essence
2 tablespoons ketchup
1 dash pepper
1/2 teaspoon garlic powder
5 cups hot water

Steps:

  • Add all ingredients to crock pot, except potatoes, stir well.
  • Cook on high for one hour, turn to low for another 3-4 hours.
  • Add potatoes, cook until tender.
  • Usually another hour and half.
  • You may need to adjust time, depending on crock pot.

Nutrition Facts : Calories 1408.1, Fat 87.7, SaturatedFat 29.1, Cholesterol 445.4, Sodium 6568.8, Carbohydrate 61, Fiber 9.6, Sugar 10.8, Protein 90.2

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