Winter Cabbage Soup Recipes

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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'S CABBAGE SOUP



Winter's Cabbage Soup image

A great comfort food on a cold, or damp and dreary day. It is also an age old remedy for curing the common cold.

Provided by Beth Streeter

Categories     Vegetable Soup

Time 55m

Number Of Ingredients 9

3 Tbsp olive oil
1/2 onion chopped
2 clove garlic chopped
2 qt water
4 tsp chicken boullion
1 tsp salt, or to taste
1/2 tsp black pepper, or to taste
1/2 head of cabbage, cored and coarsely chopped
14 1/2 oz italian style stewed tomatoes, drained and diced

Steps:

  • 1. In a large stock pot, heat olive oil and stir in onion, cook until transparent, throwing in the garlic at the end.
  • 2. Stir in water, bouillon, salt, and pepper bring to a boil then stir in cabbage simmer until cabbage wilts about 10 minutes
  • 3. Stir in tomatoes, return to a boil then simmer 15 to 30 minutes stirring often.

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

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