Winters Cabbage Soup Recipes

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BEAN SOUP WITH CABBAGE, WINTER SQUASH AND FARRO



Bean Soup With Cabbage, Winter Squash and Farro image

Wondering what else you can do with the cabbage and winter squash in that box of delivered produce? Here's a meal in a bowl, perfect for a cold winter night.

Provided by Martha Rose Shulman

Categories     dinner, one pot, soups and stews, main course

Time 3h45m

Yield Serves six

Number Of Ingredients 16

1/2 pound borlotti or pinto beans, soaked overnight or for six hours in 1 quart water
2 tablespoons extra virgin olive oil
1 medium onion, chopped
1 medium carrot, chopped
1 small celery stalk, with leaves, chopped
2 teaspoons chopped fresh sage
4 large garlic cloves, minced
1 pound green cabbage, cored and shredded
Salt
freshly ground pepper
1 pound butternut squash, peeled, seeded and diced (about 2 cups)
A bouquet garni made with a few sprigs each thyme and parsley, 2 sage leaves and a Parmesan rind
Generous 1/2 teaspoon dried rosemary, crumbled
1 (14-ounce) can chopped tomatoes, with liquid
1/2 cup farro (spelt), cooked
Freshly grated Parmesan for serving

Steps:

  • Heat 1 tablespoon of the olive oil over medium heat in a large, heavy soup pot or Dutch oven. Cook the onion until it begins to soften, about three minutes. Add the carrot, celery and sage, and continue to cook, stirring, until the vegetables are tender, about five minutes. Add half the garlic. Cook, stirring, until fragrant, about one minute. Add the cabbage and a generous pinch of salt, and cook, stirring often, until the cabbage is limp, about 10 minutes. Drain the soaked beans, and add them to the pot, along with the squash, bouquet garni and 2 quarts water, or enough to cover by two inches. Bring to a boil, reduce the heat, add salt to taste and simmer 1 1/2 to 2 hours until the beans are tender. Remove the bouquet garni, and discard.
  • While the soup is simmering, heat the remaining olive oil over medium heat in a medium-size nonstick skillet. Add the remaining garlic and the rosemary. Cook for a half-minute to a minute until fragrant, and stir in the tomatoes. Add salt. Cook for 10 to 15 minutes, stirring often, until the tomatoes have cooked down and the mixture is thick, beginning to stick to the pan and delicious. Stir into the soup along with the cooked farro. Continue to simmer for another 30 minutes. Taste and adjust salt, and add lots of freshly ground pepper. Serve with freshly grated Parmesan.

Nutrition Facts : @context http, Calories 264, UnsaturatedFat 4 grams, Carbohydrate 45 grams, Fat 6 grams, Fiber 12 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 659 milligrams, Sugar 7 grams

WINTER CABBAGE SOUP



Winter Cabbage Soup image

From SOS Cuisine. I made a double batch and froze part of it so didn't add the milk until I served it. I like it better without the milk and my dbf enjoys it with the milk!! :)

Provided by Redsie

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

1 onion, thinly sliced
3 1/2 cups cabbage, finely chopped
1 1/2 carrots, shredded
2 teaspoons canola oil
4 teaspoons butter, unsalted
1/4 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon ground pepper
2 3/4 cups chicken broth
1 1/3 cups 2% low-fat milk, partly skimmed

Steps:

  • Prepare the vegetables: thinly slice the onions; finely chop the cabbage; shred the carrots.
  • Heat the oil and butter in a saucepan over medium heat. Add the vegetables, sugar, salt, and pepper. Stir well, then cover and cook 25 min over very low heat.
  • Pour in the broth, bring to a boil, then cover and simmer 15 minute Pour in the milk, then adjust the seasoning.
  • Ladle the soup into bowls and serve.

Nutrition Facts : Calories 157.5, Fat 8.8, SaturatedFat 3.9, Cholesterol 16.6, Sodium 903.4, Carbohydrate 13.2, Fiber 2.5, Sugar 9.3, Protein 7.4

WINTER VEGETABLE SOUP



Winter Vegetable Soup image

A hearty and healthy combination of vegetables readily found in wintertime. Very low in fat. Red cabbage gives a rich color to this soup. This recipe also happens to be vegan!

Provided by JOHNTHEBEAR

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

Time 1h55m

Yield 8

Number Of Ingredients 17

3 tablespoons olive oil
2 medium onions, chopped
2 leeks, white parts only, thinly sliced
2 cups coarsely shredded red cabbage
2 stalks celery, diced
1 large carrot, peeled and diced
1 medium parsnip, peeled and diced
1 teaspoon ground ginger
¾ teaspoon ground cumin
½ teaspoon ground nutmeg
2 (32 fluid ounce) containers vegetable broth, or more as needed
2 medium potatoes, peeled and cut into 1/2-inch cubes
1 medium turnip, peeled and cut into 3/4-inch cubes
1 cup winter squash, 3/4-inch cubes
¼ cup barley
1 cup frozen lima beans
salt and ground black pepper to taste

Steps:

  • Heat olive oil in a large stockpot over medium heat. Saute onions and leeks until softened, about 5 minutes.
  • Add cabbage, celery, carrot, and parsnip. Increase heat to medium-high and mix thoroughly. Cover and cook, stirring once or twice, until vegetables have softened, about 10 minutes. Uncover and add ginger, cumin, and nutmeg. Cook, stirring constantly, for 1 minute.
  • Add broth, potatoes, turnip, squash, and barley to the pot. Bring to a boil, then add lima beans. Add additional broth or water if soup is too thick. Reduce heat, cover, and simmer until barley is tender, about 45 minutes. Season with salt and pepper.

Nutrition Facts : Calories 216.2 calories, Carbohydrate 36.2 g, Fat 6.1 g, Fiber 7.2 g, Protein 5.4 g, SaturatedFat 0.8 g, Sodium 553.3 mg, Sugar 8.8 g

SAVORY WINTER SOUP



Savory Winter Soup image

Even my father, who doesn't particularly like soup, enjoys my full-flavored version of traditional vegetable soup. He asked me to share the recipe with Mom, and I gladly obliged! -Dana Simmons, Lancaster, Ohio

Provided by Taste of Home

Categories     Lunch

Time 6h20m

Yield 14 servings (3-1/2 quarts).

Number Of Ingredients 13

2 pounds ground beef
3 medium onions, chopped
1 garlic clove, minced
3 cans (10-1/2 ounces each) condensed beef broth, undiluted
1 can (28 ounces) diced tomatoes, undrained
3 cups water
1 cup each diced carrots and celery
1 cup fresh or frozen cut green beans
1 cup cubed peeled potatoes
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
1 teaspoon dried basil
1/2 teaspoon dried thyme
Salt and pepper to taste

Steps:

  • In a large skillet, cook beef and onions over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Transfer to a 5-qt. slow cooker. Stir in remaining ingredients. Cover and cook on low until vegetables are tender, 6-8 hours.

Nutrition Facts : Calories 163 calories, Fat 8g fat (3g saturated fat), Cholesterol 40mg cholesterol, Sodium 583mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 2g fiber), Protein 14g protein.

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Top Asked Questions

How do you make the best cabbage soup?
1 .In the pot heat up 3 tablespoons of oil, add the bay leaf, allspice, onion, leek and red cabbage. Stir and cook over a medium heat for 5 minutes stirring often. 2. Add the carrot, celeriac, potato, stock and balsamic vinegar, stir, cover and bring to the boil.
What are the ingredients in red cabbage soup?
This chunky red cabbage soup contains typical hearty winter vegetables including carrots, celeriac, potatoes, leek and spinach. Herbs add freshness and complexity of flavour.
Which is the best soup to make in winter?
Top 10 winter soup recipes 1. Winter minestrone with pesto croûtes 2. Spiced root vegetable soup 3. Indian Winter Soup 4. Roasted red pepper, sweet potato & smoked paprika soup 5. Roasted butternut squash soup 6. Winter vegetable & lentil soup 7. Celeriac, hazelnut & truffle soup 8. Hearty winter veg soup 9. Chicken noodle soup
What to do with red cabbage?
I also like to juice red cabbage with different fruits and vegetables for a vitamin boost during dark winter months. Red cabbage also makes a great soup ingredient as it has a mildly sweetish flavour (when cooked) which makes it suitable to combine with lots of different vegetables and flavour combinations.

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