Woolgrowers Cabbage Soup Recipes

BASQUE VEGETABLE SOUP

Basque Vegetable Soup image

This is a hearty soup widely served here, especially at the many restaurants specializing in Basque cuisine. It's a nice way to use the abundant vegetables that are available this time of year. Give it a try this harvest season.

Provided by Taste of Home

Categories Lunch

Time 2h40m

Yield 12 servings (3 quarts).

Number Of Ingredients 16

Ingredients

1 broiler/fryer chicken (2 to 3 pounds)
8 cups water
2 medium leeks, sliced
2 medium carrots, sliced
1 large turnip, peeled and cubed
1 large onion, chopped
1 large potato, peeled and cubed
1 garlic clove, minced
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 tablespoon snipped fresh parsley
1 teaspoon dried thyme
12 ounces smoked Polish sausage, sliced
2 cups navy beans, rinsed and drained
1 cup shredded cabbage
1 can (15 ounces) tomato sauce

Steps:

In Dutch oven, slowly bring chicken and water to a boil; skim foam. Reduce heat; cover and simmer for 45-60 minutes or until tender. Remove chicken; set aside until cool enough to handle., Strain broth and skim fat. Return broth to Dutch oven. Add the leeks, carrots, turnip, onion, potato, garlic, salt, pepper, parsley and thyme. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Meanwhile, remove chicken from bones; discard bones and skin. Cut chicken into bite-size pieces; add to the Dutch oven. Add the sausage, beans and cabbage. Simmer, uncovered, for 30 minutes or until vegetables are tender. Stir in tomato sauce; heat through.

Nutrition Facts : Calories 288 calories, Fat 14g fat (4g saturated fat), Cholesterol 47mg cholesterol, Sodium 914mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 4g fiber), Protein 18g protein.

OLD-WORLD CABBAGE SOUP

Old-World Cabbage Soup image

A hearty soup, great for a cold, blustery March day--or any day! My husband Tom developed this recipe and got it just right on the second try. Best if cooked one day ahead, refrigerated overnight and heated just before serving.

Provided by Carol Fetsco

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

Time 4h

Yield 20

Number Of Ingredients 9

Ingredients

½ medium head cabbage, chopped
4 large carrots, cubed
1 sweet onion, minced
4 stalks celery, cubed
¾ cup ketchup
1 ½ cups tomato-vegetable juice cocktail
3 cups vegetable broth
1 (14.5 ounce) can chicken broth
1 (14.5 ounce) can peeled and diced tomatoes

Steps:

Place chopped cabbage into an 8-quart soup pot.
Microwave diced carrot in 2 tablespoons water for 6 minutes on high.
Microwave diced celery in 2 tablespoons water for 4 minutes on high.
Add the microwaved vegetables to the pot. Add minced sweet onion, celery, and ketchup. Add juice cocktail, vegetable broth, chicken broth, and tomatoes. Fill each can with water, and add the water to the mixture. Cover, and bring to a boil. Continue boiling for 30 minutes.
Reduce heat to simmer and cook for 2 to 3 hours.
Serve with slices of a French baguette. Have salt, black pepper, and Tabasco available to season to taste at the table.

Nutrition Facts : Calories 38.6 calories, Carbohydrate 8.4 g, Fat 0.2 g, Fiber 1.8 g, Protein 1.2 g, Sodium 268.5 mg, Sugar 5.5 g

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