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
TOMATO CABBAGE SOUP
This is the best cabbage soup I have ever tasted. I found this recipe in an old cookbook. I changed some of the ingredients as I love a thick soup, the chili sauce adds a lot of flavor to the soup.
Provided by bergmanm
Categories Low Protein
Time 2h45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Melt margarine in large dutch oven or soup pot.
- Add onion and celery.
- Saute until soft.
- Add remaining ingredients.
- Bring to a boil, stirring often.Cover.
- Boil slowly until vegetables are tender.
CABBAGE TOMATO SOUP
Make and share this Cabbage Tomato Soup recipe from Food.com.
Provided by Barb in WNY
Categories Vegetable
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Saute olive oil in a heavy soup pot.
- Saute onion and cabbage. Cook until cabbage is limp.
- Sprinkle flour over cabbage and mix well.
- Add the tomatoes, tomato juice, caraway seeds, chicken broth, honey,pepper, and lemon juice.
- Simmer for 30 minutes.
- Serve garnished with sour cream.
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
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!
CABBAGE AND TOMATO CHICKEN SOUP
This recipe is from The Hadassah Jewish Holiday Cookbook - Traditional Recipes from Contemporary Kosher Kitchens.
Provided by PanNan
Categories Whole Chicken
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cover chicken with water in a large pot. Cook 1 hour and remove chicken.
- Meanwhile, prepare remaining ingredients, and add to pot after removing chicken, and cook for 1 hour.
- Meanwhile, place chicken in baking dish and roast it in a 350 F oven for 30 minutes. After roasting, let chicken cool for 10 minutes before removing meat from the carcass and adding the meat to the soup pot.
- Simmer until the meat is heated through, and serve.
Nutrition Facts : Calories 701.7, Fat 45.8, SaturatedFat 13.1, Cholesterol 226.8, Sodium 249.7, Carbohydrate 11.8, Fiber 3.7, Sugar 6, Protein 58.3
CABBAGE FAT-BURNING SOUP
This tomato and cabbage soup was rumored, in days of old, to melt away those thighs.
Provided by Nell Marsh
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cabbage Soup Recipes
Time 45m
Yield 15
Number Of Ingredients 10
Steps:
- Place carrots, onions, tomatoes, cabbage, green beans, peppers, and celery in a large pot. Add onion soup mix, tomato juice, beef broth, and enough water to cover vegetables. Simmer until vegetables are tender. May be stored in the refrigerator for several days.
Nutrition Facts : Calories 90.4 calories, Carbohydrate 20.7 g, Fat 0.5 g, Fiber 5.5 g, Protein 4 g, SaturatedFat 0.1 g, Sodium 483.1 mg, Sugar 12.1 g
HAMBURGER SOUP WITH CABBAGE
A hearty tomato-based hamburger soup made with ground beef, fresh cabbage, and other fresh vegetables.
Provided by topazintn
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 1h40m
Yield 10
Number Of Ingredients 17
Steps:
- Heat oil in a large skillet over medium-high heat. Cook and stir ground beef and onions in the hot skillet until beef is browned and crumbly and onions are translucent, 5 to 7 minutes.
- Add cabbage, carrots, and celery. Cover and cook, stirring often, until tender, about 10 minutes. Add water, diced tomatoes, tomato paste, bouillon, soup mix, brown sugar, Worcestershire sauce, Italian seasoning, garlic powder, red wine, salt, and pepper. Bring to a boil.
- Reduce heat and simmer, uncovered, until flavors are mixed and cabbage is tender, about 1 hour.
Nutrition Facts : Calories 207.5 calories, Carbohydrate 21.7 g, Cholesterol 27.6 mg, Fat 8.3 g, Fiber 5.2 g, Protein 12.1 g, SaturatedFat 2.9 g, Sodium 1149.3 mg, Sugar 10.8 g
TOMATO SOUP CABBAGE ROLLS
Delicious with a little tang. Be careful not to burn these, checking them often in the last 1/2 hour of cooking.
Provided by Jen in Victoria
Categories < 4 Hours
Time 3h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Boil cabbage and shave thick part of stem. Let cool slightly.
- Fry beef with onion.
- Add egg, rice, ketchup and Worcestershire sauce.
- Fill each cabbage leaf with this mixture, then roll up and place in a roasting pan.
- In a large bowl, mix the 2 cans of tomato soup with the vinegar and 1 can of water; pour over cabbage rolls.
- Bake covered for 2 hours at 350 degrees.
Nutrition Facts : Calories 489.1, Fat 18.7, SaturatedFat 7.2, Cholesterol 108.1, Sodium 550.3, Carbohydrate 50.9, Fiber 5.8, Sugar 14.7, Protein 28
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TOMATO CABBAGE SOUP - FEELGOODFOODIE
From feelgoodfoodie.net
Ratings 91Category SoupCuisine AmericanTotal Time 45 mins
- 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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