Vegetarian Cabbage Soup

Vegetarian Cabbage Soup

recipe 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.

Submitted by
Chaya’le

Published on December 19, 2019

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

Directions

  1. 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 (per serving)

114Calories
6gFat
15gCarbs
3gProtein
Nutrition Facts
Servings Per Recipe
10
Calories
114
% Daily Value *
Total Fat
6g
7%
Saturated Fat
1g
4%
Sodium
75mg
3%
Total Carbohydrate
15g
6%
Dietary Fiber
5g
18%
Total Sugars
8g
Protein
3g
6%
Vitamin C
103mg
115%
Calcium
96mg
7%
Iron
1mg
7%
Potassium
503mg
11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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