Hearty Cabbage Soup Recipe

Summary

Health IndexHealthyCuisine
CourseMethod
DishMain Ingredient

Ingredients

 Vegetable oil/Olive oil1 Teaspoon
 Yellow onion1 Small, finely chopped (About 1/2 Cup)
 Garlic4 Clove (20 gm), minced
 Chicken stock/3 cups low-sodium chicken broth mixed with 3 cups water6 Cup (96 tbs)
 Cabbage2 Pound, cored and shredded (7 Cups, Red Or Green)
 Carrots1 1⁄2 Cup (24 tbs), peeled, halved lengthwise, and thinly sliced (3 Medium Sized Pieces)
 Chopped tomatoes with juice1 1⁄2 Cup (24 tbs) (2 Medium Sized Pieces)
 Tomato paste2 Tablespoon
 Snipped fresh dill/1 1/2 tablespoons dill weed1⁄3 Cup (5.33 tbs)
 Water3 Cup (48 tbs)
 Red wine vinegar2 Tablespoon
 Sugar1 1⁄2 Teaspoon
 Salt1⁄4 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1033 Calories from Fat 213

% Daily Value*

Total Fat 24 g36.8%

Saturated Fat 5.7 g28.5%

Trans Fat 0 g

Cholesterol 43.2 mg

Sodium 3913.3 mg163.1%

Total Carbohydrates 160 g53.3%

Dietary Fiber 32.8 g131.2%

Sugars 83.1 g

Protein 55 g110.4%

Vitamin A 674.6% Vitamin C 684.8%

Calcium 288.1% Iron 67.6%

*Based on a 2000 Calorie diet

Directions

1 In a stockpot or 5-quart Dutch oven, heat the oil over low heat. Add the onion and garlic and cook, stirring constantly, for 2 minutes. Add 1/3 cup of the stock, cover, and cook for 5 minutes, stirring occasionally.
2 Stir in the cabbage, the remaining 5 2/3 cups stock, the carrots, tomatoes, tomato paste, dill, and water. Bring to a boil over moderate heat, adjust the heat so that the mixture simmers gently, cover, and cook for 35 minutes. Stir in the vinegar, sugar, and salt, cover, and simmer 5 minutes more.
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