Vegetarian Cabbage Vegetable Soup Recipes

VEGETARIAN CABBAGE SOUP

Vegetarian Cabbage Soup image

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

Ingredients

5 carrots, chopped
3 onions, chopped
5 garlic cloves, minced
1 (28 ounce) can diced tomatoes, with liquid
4 cups vegetable broth
1 medium head cabbage, chopped
1 (1 1/4 ounce) package dry onion soup mix
1 (56 ounce) can tomato juice
3 sweet bell peppers, yellow, red, orange, diced
8 -10 stalks celery, chopped
1 cup green beans (optional)
2 tablespoons oregano
2 tablespoons basil
1/2 teaspoon dried chili pepper flakes
salt & fresh ground pepper, to taste

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

Vegetarian Cabbage Soup image

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

Ingredients

4 tablespoons olive oil
1 large onion, diced
4 cloves garlic, chopped
10 cups cold water
salt and ground black pepper to taste
3 stalks celery, chopped
1 zucchini, chopped
1 green bell pepper, chopped
½ red bell pepper, chopped
1 medium head red cabbage, chopped
1 medium head green cabbage, chopped

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

VEGAN CABBAGE SOUP

Vegan Cabbage Soup image

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

Categories Dinner Lunch

Time 6h10m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 11

Ingredients

4 cups vegetable stock
1 can (14 ounces) Italian diced tomatoes
1 can (6 ounces) tomato paste
1 small head cabbage (about 1-1/2 pounds), shredded
4 celery ribs, chopped
2 large carrots, chopped
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons Italian seasoning
1/2 teaspoon salt
Fresh basil, optional

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.

VEGETARIAN CABBAGE VEGETABLE SOUP

Vegetarian Cabbage Vegetable Soup image

I've tried other cabbage soups out there, but they are so bland! This is how I combined a few recipes and adjusted to make it more pleasant. The vegetables can be varied easily, and sometimes I'll use some frozen mixtures instead of the fresh, and it comes out just as good. This recipe makes a big pot, and it freezes great, so don't be afraid to freeze in individual portions for a later meal. Also try this chilled in the summertime!

Provided by MissChiChi

Categories Clear Soup

Time 1h30m

Yield 3 quarts, 8 serving(s)

Number Of Ingredients 16

Ingredients

1 yellow onion
3 garlic cloves
4 large carrots
24 ounces vegetable juice (I like Spicy Hot V8)
2 (14 ounce) cans vegetable broth
2 (14 ounce) cans water
1 (1 1/4 ounce) packet onion soup mix
1 teaspoon basil
1 teaspoon oregano
2 small zucchini
2 small yellow squash
4 stalks celery
1 cup green beans
1 cup sliced mushrooms
1 medium head of cabbage
salt and pepper (as desired)

Steps:

Spray a large stock pot with cooking spray and saute onion, garlic, and carrots over medium heat, about 5 minutes until beginning to soften. Add a couple tablespoons of the broth if needed to prevent browning.
Add the V8, broth, water, soup mix, and seasonings. Turn heat to high.
Chop remaining vegetables into slices, or bite-size pieces, and add to pot. Stir.
Once soup reaches a boil, turn heat to low and simmer for an hour.
Wonderful served with crusty bread.

HUNGARIAN VEGETARIAN CABBAGE SOUP

Hungarian Vegetarian Cabbage Soup image

Make and share this Hungarian Vegetarian Cabbage Soup recipe from Food.com.

Provided by Mirj2338

Categories Vegetable

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1 (46 ounce) can tomato juice
4 cups shredded green cabbage (, 1 & 1/4 pounds - or more)
2 large carrots, shredded
1 cup thinly sliced celery
1 large onion, finely chopped
salt and pepper
caraway seed (optional)
yogurt (optional)

Steps:

Combine everything except the carraway seeds and yogurt in a large pot.
Bring to a boil, reduce heat, and simmer uncovered for an hour.
When serving, garnish with yogurt and carraway seeds, if desired.

INSTANT POT® VEGETARIAN CABBAGE SOUP

Instant Pot® Vegetarian Cabbage Soup image

Bursting with cabbage, green beans, and lots of other vegetables, this vegetarian soup is easy to make in the Instant Pot®.

Provided by sashman

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

Time 1h

Yield 6

Number Of Ingredients 13

Ingredients

3 tablespoons olive oil
1 large onion, chopped
2 large carrots, chopped
3 stalks celery, chopped
4 cloves garlic, chopped
1 small head cabbage, shredded
2 cups 1-inch pieces fresh green beans
1 ½ teaspoons kosher salt
6 cups unsalted vegetable stock
1 (15 ounce) can diced tomatoes with basil, garlic, and oregano, undrained
1 (15 ounce) can no-salt-added diced tomatoes, undrained
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Allow pot to heat for 3 minutes. Add oil, then add onion, carrots, celery, and garlic. Cook, stirring often, until vegetables are slightly softened, about 6 minutes.
Stir in cabbage, green beans, and salt. Add vegetable stock and both cans of tomatoes with their juices. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
Remove the lid and stir in dill and parsley. Serve hot.

Nutrition Facts : Calories 176.1 calories, Carbohydrate 25 g, Fat 7.1 g, Fiber 6.9 g, Protein 4.2 g, SaturatedFat 1 g, Sodium 961.6 mg, Sugar 11.3 g

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