Cabbage And Roasted Pepper Soup Recipes

ROASTED RED PEPPER AND CABBAGE SOUP

Steps:

• Preheat oven to 350 degrees F. Remove the stems and seeds from the red bell peppers. Cut the peppers into 2-inch-wide strips. Place skin-side down on a baking sheet. Spread the olive oil over the pepper strips. Place in oven and bake for 30 minutes or until the peppers are lightly blackened on the edges. Remove the skin from the onion and chop into 1/4-inch pieces. Clean the carrots and chop into 1/4-inch rounds. Remove the skin from the garlic and mince. Tear the cabbage leaves into pieces about 3 inches square. Clean the zucchini and cut into 1/2-inch pieces. Cut the roasted red pepper pieces into 1-inch squares. Add all the ingredients to a large stockpot. Bring to a boil, cover, and cook for 20 minutes. Reduce heat to medium-low and simmer for 2 hours.

CABBAGE SOUP

Steps:

• In a stockpot, cook the cabbage, celery and onion in water until tender. Add bouillon, salt, pepper, beef and tomato sauce. Bring to a boil; reduce heat and simmer 10 minutes. Stir in brown sugar and ketchup; simmer another 10 minutes to allow flavors to blend.

ROASTED RED PEPPERS SOUP

Steps:

• In a large saucepan, saute onion in butter for 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the red peppers, broth, basil and salt. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Cool slightly. , In a blender, cover and process soup in batches until smooth. Remove 1 cup to a small bowl; stir in cream. Return remaining puree to pan. Stir in the cream mixture; heat through (do not boil).