CABBAGE,CARROT & MEATBALL SOUP
I had some leftover cooked cabbage,along with some leftover cooked baby carrots that needed to be used up. And so I combined them with some frozen Italian Meatballs, along with a few other things and made what I think is a very good soup. For the Italian Salad Dressing mix, I used Recipe#63812 by BeachGirl. As with any of my recipes, please adjust the seasonings according to your own personal tastes.Submitted to Food.com (a.k.a. " ZAAR ") on October 9th.,2012.
Provided by Chef shapeweaver
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat beef broth to a gentle boil in a saucepan large enough to hold all ingredients.
- Add meatballs and simmer until heated through.
- Add remaining ingredients, stir until well blended.
- Then simmer for at least 20 minutes, and serve with your favorite crusty bread.
Nutrition Facts : Calories 52.1, Fat 1, SaturatedFat 0.5, Sodium 1599.9, Carbohydrate 5.5, Fiber 2, Sugar 3, Protein 5.5
CARROT, POTATO, AND CABBAGE SOUP
This is an extremely easy soup to make. It freezes very well, so you can double or triple the recipe and keep it in the freezer.
Provided by Dan Ladouceur
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Combine the carrots, potatoes, onion, cabbage, garlic, chicken stock, olive oil, thyme, basil, parsley, salt, and pepper in a stock pot over medium-high heat; bring to a simmer and cook until the carrots are tender, about 20 minutes. Transfer to a blender in small batches and blend until smooth.
Nutrition Facts : Calories 160.8 calories, Carbohydrate 31.3 g, Cholesterol 0.7 mg, Fat 3.1 g, Fiber 4.7 g, Protein 3.8 g, SaturatedFat 0.6 g, Sodium 1195.9 mg, Sugar 4.8 g
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