VEGETARIAN CABBAGE SOUP
I adapted the soup from the "Cabbage soup diet" to make it more flavourful and also vegetarian. It's filling, good, low in calories and fat, and is a great winter warm up.
Provided by Katzen
Categories Clear Soup
Time 1h10m
Yield 12-15 serving(s)
Number Of Ingredients 15
Steps:
- Place everything in a large pot, and bring to a simmer.
- Cook until the vegetables are tender.
Nutrition Facts : Calories 96.7, Fat 0.5, SaturatedFat 0.1, Sodium 660.8, Carbohydrate 22.4, Fiber 5.7, Sugar 12.7, Protein 3.9
VEGETARIAN CABBAGE SOUP
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
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
EASY CABBAGE SOUP
Very few ingredients, quick to make, and tastes great!! I found this recipe somewhere on the internet as part of The Cabbage Soup Diet. I didn't use the hot sauce in my version, but it does sound good to try.
Provided by LD in Texas
Categories Vegetable
Time 45m
Yield 7-8 Quarts, 28 serving(s)
Number Of Ingredients 8
Steps:
- Cut vegetables in small pieces.
- In a large pot, add vegetables, soup mix, bouillon cube and cover with water. Season as desired. Boil rapidly for ten minutes.
- Lower heat and simmer until vegetables are tender.
Nutrition Facts : Calories 40.2, Fat 0.6, SaturatedFat 0.1, Cholesterol 0.4, Sodium 769.3, Carbohydrate 8.4, Fiber 1.5, Sugar 3.8, Protein 1.3
MOM'S CABBAGE SOUP
On rainy days, I often want comfort food-something to warm my belly and my soul! This very easy cabbage soup recipe is something my mother would make for me on days just like this. Her version has a ham hock, but you can use kielbasa instead, or go no-meat, the way I did.
Provided by Food Network
Categories main-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the soup: Heat the olive oil in a stockpot over medium heat. Add the onion, celery, carrots and garlic and cook, stirring often, until the onions are translucent (not browned), about 8 minutes. Add salt, black pepper and crushed red pepper flakes to your desired preference. Then stir in the fresh tomatoes, canned tomatoes and vegetable stock and bring the entire mixture to a boil.
- Once boiling, stir in the cabbage and beans and keep it simmering, stirring occasionally, until the cabbage is tender, 35 to 40 minutes. Add more stock or water if you prefer more liquid and taste and season with more salt and pepper, if necessary. When finished, sprinkle over and stir in the parsley for color and flavor.
- Ladle the soup into bowls and serve with crostini or garlic bread, if desired.
- For the crostini: Preheat your oven to 350 degrees F.
- Place the bread slices on a baking sheet. Brush the tops with olive oil. You can also smear minced garlic over the top, if desired.
- Bake until crunchy and golden brown, 15 to 20 minutes. Take the crostini out of the oven, drizzle the tops with olive oil and sprinkle sea salt over the top.
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.
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Cuisine AmericanCategory Soup, Dinner, LunchServings 8Total Time 25 mins
- Spray a heavy bottom deep pan with cooking oil spray. Add onion, garlic, oregano, tomato paste with pinch of salt and cook for 5 minutes or until onion are translucent.. Stir well so that garlic does not burn.
- Add cabbage, mix frozen/fresh vegetables, water (or vegetable broth if using), generous pinch of salt and pepper. Bring to boil, then simmer for about 10 minutes or until all vegetables are tender.
- Once cabbage and other veggies are tender. Switch off heat. Stir in lemon juice and fresh chopped parsley. Taste then adjust salt and black pepper. Serve hot. **Follow instructions below to portion soup for cabbage soup diet plan.
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