Vegetarian Cabbage Soup recipe

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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

Nutrition Info

113.5 calories
carbohydrate: 15.2 g
cholesterol: : -
fat: 5.7 g
fiber: 5 g
protein: 3.1 g
saturatedFat: 0.8 g
servingSize: -
sodium: 74.7 mg
sugar: 7.8 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

10 servings

Recipe Note

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.

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