Easy Cabbage Soup Recipe Vegetarian Recipe For Deviled

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CABBAGE SOUP



Cabbage soup image

Get three of your 5-a-day with a bowl of this healthy, low-fat cabbage soup. It's delicious on its own or served with a hunk of crusty, buttered bread

Provided by Esther Clark

Categories     Supper

Time 1h10m

Number Of Ingredients 14

2 tbsp olive oil
1 large onion , finely chopped
2 celery sticks , finely chopped
1 large carrot , finely chopped
70g smoked pancetta , diced (optional)
1 large Savoy cabbage , shredded
2 fat garlic cloves , crushed
1 heaped tsp sweet smoked paprika
1 tbsp finely chopped rosemary
1 x 400g can chopped tomatoes
1.7l hot vegetable stock
1 x 400g can chickpeas , drained and rinsed
shaved parmesan (or vegetarian alternative), to serve (optional)
crusty bread , to serve (optional)

Steps:

  • Heat the oil in a casserole pot over a low heat. Add the onion, celery and carrot, along with a generous pinch of salt, and fry gently for 15 mins, or until the veg begins to soften. If you're using pancetta, add it to the pan, turn up the heat and fry for a few mins more until turning golden brown. Tip in the cabbage and fry for 5 mins, then stir through the garlic, paprika and rosemary and cook for 1 min more.
  • Tip the chopped tomatoes and stock into the pan. Bring to a simmer, then cook, uncovered, for 30 mins, adding the chickpeas for the final 10 mins. Season generously with salt and black pepper.
  • Ladle the soup into six deep bowls. Serve with the shaved parmesan and crusty bread, if you like.

Nutrition Facts : Calories 156 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 6 grams protein, Sodium 0.15 milligram of sodium

CABBAGE SOUP



Cabbage Soup image

This vegetarian cabbage soup recipe is easy & delicious. It's a great way to eat healthily. Filled with all kinds of vegetables eating healthy never tasted so good!

Provided by Michele

Time 35m

Number Of Ingredients 10

2 Tablespoons Olive Oil
1 small sweet onion, chopped
3 cloves garlic, minced
8 cups low sodium vegetable broth
1 teaspoon salt
½ teaspoon pepper
½ head of a small cabbage, chopped
3 carrots, peeled and sliced
3 celery stalks, sliced
1 14.5 ounce can of seasoned stewed tomatoes

Steps:

  • In a large soup pot, you will want to heat up your olive oil over medium-high heat.
  • Once hot, cook the onions until they are tender and transparent.
  • Add garlic and continue cooking for about another minute or so.
  • Add broth, salt, pepper, cabbage, carrots, celery, and stewed tomatoes.
  • Bring to a boil.
  • Reduce the heat and simmer for about 30 minutes or so (until all the vegetables are tender).

Nutrition Facts : Calories 88 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 4 grams fat, Fiber 3 grams fiber, Protein 2 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 454 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

VEGETARIAN CABBAGE SOUP



Vegetarian Cabbage Soup image

Carrots double in sugar once they're cooked, so if you're watching your sugars this is a flavorful alternative to conventional vegetarian cabbage soup. A bit of cold sour cream in each spoonful makes an already tasty soup even more delicious.

Provided by Chaya'le

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Zucchini Soup Recipes

Time 1h10m

Yield 10

Number Of Ingredients 11

4 tablespoons olive oil
1 large onion, diced
4 cloves garlic, chopped
10 cups cold water
salt and ground black pepper to taste
3 stalks celery, chopped
1 zucchini, chopped
1 green bell pepper, chopped
½ red bell pepper, chopped
1 medium head red cabbage, chopped
1 medium head green cabbage, chopped

Steps:

  • Heat olive oil in a large (at least 3-quart) pot over medium heat. Add onion and garlic; cook until onion is soft and translucent, about 5 minutes. Pour in water, salt, and pepper; bring to a boil. Add celery, zucchini, and bell peppers. Boil for 7 minutes. Stir in all cabbages and continue to boil until cabbages are as soft as you like, about 30 minutes.

Nutrition Facts : Calories 113.5 calories, Carbohydrate 15.2 g, Fat 5.7 g, Fiber 5 g, Protein 3.1 g, SaturatedFat 0.8 g, Sodium 74.7 mg, Sugar 7.8 g

VEGAN CABBAGE SOUP



Vegan Cabbage Soup image

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

Categories     Dinner     Lunch

Time 6h10m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 11

4 cups vegetable stock
1 can (14 ounces) Italian diced tomatoes
1 can (6 ounces) tomato paste
1 small head cabbage (about 1-1/2 pounds), shredded
4 celery ribs, chopped
2 large carrots, chopped
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons Italian seasoning
1/2 teaspoon salt
Fresh basil, optional

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.

CABBAGE SOUP RECIPE



Cabbage Soup Recipe image

This quick and easy Cabbage Soup Recipe is filled with nutritious veggies including fresh cabbage, carrots and celery in a simple, yet flavorful broth.

Provided by Shawn

Categories     Main Dish

Time 40m

Number Of Ingredients 14

1 tbsp butter
1 cup onion (diced )
1 cup carrots (sliced)
1/2 cup celery (diced )
1 tsp garlic (minced )
5 cups cabbage (chopped (about 1/2 head of green cabbage))
2 14 oz. cans petite diced tomatoes ((preferably with garlic and basil))
4 cups Vegetable or Chicken Stock (low sodium )
1/4 tsp fennel seeds (crushed )
1/4 tsp ground coriander seeds
1/8 tsp ground cumin
1/2 tsp salt (or to taste)
1/4 tsp black pepper
1 tbsp freshly chopped parsley

Steps:

  • Add 1 tbsp butter to a large pot over medium-high heat. Sauté the onion, carrots and celery for about 4 minutes then add in garlic and stir for 30 seconds, until fragrant. Add in the cabbage and stir to combine.
  • Pour in canned tomatoes and broth then bring to a boil. Add in the crushed fennel seeds, coriander, cumin, salt and pepper then stir to combine.
  • Reduce heat to medium-low and cover. Cook for about 20 to 25 minutes, until vegetables are tender.
  • Once cooked, garnish with parsley and serve. Enjoy!

Nutrition Facts : Calories 40 kcal, Sugar 2 g, Sodium 146 mg, Fat 2 g, SaturatedFat 1 g, Carbohydrate 5 g, Fiber 1 g, Protein 2 g, Cholesterol 3 mg, ServingSize 1 serving

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