Hey guys! We return with an amazing topic about cooking in solsarin. This is “Vegetable Soup recipe with Cabbage” which is really interesting. I suggest you to stay along with us and tell us your comments.
This is the most adaptable soup. It’s flavorful, incredibly healthy, and comes together in no time. Leftover pulled pork, shredded chicken, or braised beef would be delicious. Just add it in during the last few minutes of cooking, just to warm it up.
ANY kind of cabbage variety works here, including green, red, savoy, napa, and bok choy. Go for any of these, or even mix them up.
We know how healthy beans are for us. But cabbage is also a powerhouse. It’s packed with vitamins C and K, contains loads of fiber, and is also an inflammatory wonder (especially red cabbage, which BTW will impart a beautiful hue to the finished soup).
To store the soup, let the soup cool entirely before storing it in an airtight container for 3 to 5 days in the fridger. Alternatively you can freeze it for up to 2 months.
Cabbage soup definitely doesn’t have to be boring or something you only make on a diet! This vegetable soup with cabbage is savory, overflowing with tender vegetables, and made with real, everyday ingredients that are pretty inexpensive too. You’re going to be pleasantly surprised at just how tasty it is.
This soup happens to be vegetarian as well. Actually, it’s a vegan vegetable soup! But I can tell you that it has loads of fantastic flavors and makes a light yet filling meatless meal that’s low in calories.
For this healthy vegetable soup, it makes a lot! The recipe will make enough for 2 nights worth of dinner for my family of 4 and a couple lunches after that! I actually try to plan 2-3 meals like this a week so I do not have too much cooking during busy weeknights. Also, soup tastes better after the first day so plan for that.
You can easily half the recipe if this is too much for you. It will not change a thing.
To start, place a large pot over medium-high heat and to it, add a few tablespoons of olive oil — or other cooking oil of your choice — followed by the chopped onion, celery and garlic. Cook until slightly softened and fragrant, about 3 to 5 minutes and then add the Italian seasoning, salt, oregano, pepper, garlic powder and onion powder and stir well.
Add the carrots, potatoes, rutabaga and chopped green cabbage, stir and continue cooking for a minute or two, to help develop the flavors.
Now add the canned tomatoes, tomato paste and water. You could also use vegetable broth if you preferred, it would only make your broth that much richer. Watch out for salt levels, though, if you decide to do that. Be sure to choose a broth that is low-sodium!
Bring to a boil while carefully breaking down those whole tomatoes with a large spoon, then reduce the heat to medium-low and cover the pot; simmer gently until the vegetables are tender, about 20 minutes.
Remove from heat and allow your soup to sit for about 10 minutes — it’s way too hot to eat right now, you’d only manage to burn your tongue — then stir in chopped parsley…
Serve without further delay and eat without moderation, to your heart’s content!
2 cups
Yes, vegan cabbage soup is freezer friendly and can be stored in the freezer for up to 2 – 3 months. To freeze, let cool completely and store in freezer safe containers (affiliate link), leaving 1/2 inch head space for expansion. Alternatively, freeze larger portions in large freezer ziplock bags. Let thaw before reheating.
Simply re-warm on the stovetop over low heat until warmed through. Alternately, reheat in the microwave using 30-second intervals, stirring after each, until warm.
Cabbage soup will last for 4-5 days in the refrigerator, when sealed tightly. My family will have this for dinner and pack a few lunches, then I’ll freeze whatever is leftover for another day.
Add all of the ingredients to the slow cooker and stir together. Set the cooker on low for eight hours, or on high for four hours. The soup is done when the vegetables are soft and your kitchen smells amazing. Pro tip, use a crock pot liner for virtually no clean up!
Add everything to the instant pot and stir. Lock the lid and set on high for a total time of 10 minutes, then let the pot naturally release, about another 15-20 minutes.
If you want some extra flavor, you can use the saute function for the onion, garlic, and spices before adding the other ingredients, but this is not mandatory.
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