Carrot Bean And Cabbage Soup Recipes

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CARROT, BEAN AND CABBAGE SOUP



Carrot, Bean and Cabbage Soup image

This was inspired by the "Carrot, Potato and Cabbage Soup" recipe on AllRecipes.com. I've made some substitutions and additions so it is more in keeping with a Nutritarian eating style.....For each can of low sodium broth, I substitute 2 cups water, 1 tablespoon VegiZest (from drfuhrman.com) and 1/8 teaspoon salt (optional).

Provided by Anne Sainz

Categories     Greens

Time 55m

Yield 12 cups, 8 serving(s)

Number Of Ingredients 11

4 large carrots, sliced and rough chopped
1 large onion, chopped
3 garlic cloves, minced (can slice if you will puree soup later)
4 mushrooms, sliced
1/4 head cabbage, thinly sliced, then strips cut in 2 inch pieces (1/2 head if small)
1 (15 ounce) can reduced-sodium navy beans, drained and rinsed (or other low-sodium white beans)
3 (15 ounce) cans low sodium vegetable broth
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1 teaspoon dried parsley
1/8 teaspoon fresh ground pepper

Steps:

  • Combine all ingredients in a large pot (at least 5 quarts).
  • Bring soup to a boil, stirring several times so bottom doesn't burn.
  • Reduce heat, cover the pan and simmer the soup until the vegetables are tender, about 20 minutes.
  • If desired, puree the soup with an immersion blender or in batches in a blender or food processor. Do not over blend.

Nutrition Facts : Calories 33.5, Fat 0.2, Sodium 31.7, Carbohydrate 7.6, Fiber 2.2, Sugar 3.6, Protein 1.3

CARROT, POTATO, AND CABBAGE SOUP



Carrot, Potato, and Cabbage Soup image

This is an extremely easy soup to make. It freezes very well, so you can double or triple the recipe and keep it in the freezer.

Provided by Dan Ladouceur

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Carrot Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 12

4 large carrots, thinly sliced
2 large potatoes, thinly sliced
1 large onion, thinly sliced
¼ medium head green cabbage, thinly sliced
2 cloves garlic, smashed
6 cups chicken stock
1 tablespoon olive oil
¼ teaspoon dried thyme
¼ teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon salt
ground black pepper to taste

Steps:

  • Combine the carrots, potatoes, onion, cabbage, garlic, chicken stock, olive oil, thyme, basil, parsley, salt, and pepper in a stock pot over medium-high heat; bring to a simmer and cook until the carrots are tender, about 20 minutes. Transfer to a blender in small batches and blend until smooth.

Nutrition Facts : Calories 160.8 calories, Carbohydrate 31.3 g, Cholesterol 0.7 mg, Fat 3.1 g, Fiber 4.7 g, Protein 3.8 g, SaturatedFat 0.6 g, Sodium 1195.9 mg, Sugar 4.8 g

BEAN CABBAGE SOUP



Bean Cabbage Soup image

I used to love my Italian grandmother's homemade minestrone. She was very particular about ingredients and where she bought them. Since I cook for only my husband and myself, I have simplified her recipe and cut down on the amounts. If I do say so myself, it's almost as good as Nonna Teresa's.

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 2 servings.

Number Of Ingredients 14

2 tablespoons chopped celery
1 tablespoon chopped onion
1 teaspoon olive oil
1 garlic clove, minced
1/3 cup cubed zucchini
1/3 cup cubed peeled potato
1/3 cup sliced carrot
1 can (14-1/2 ounces) reduced-sodium beef broth
1/2 cup cannellini beans, rinsed and drained
2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
Dash pepper
1/2 cup coarsely chopped cabbage
1/4 cup cooked rice
1 tablespoon grated Parmesan cheese

Steps:

  • In a saucepan, saute celery and onion in oil for 2-3 minutes. Add garlic and saute for 1 minute. Add the zucchini, potato and carrot; saute for 3 minutes. Stir in the beef broth, beans, basil and pepper. Bring to a boil. Stir in cabbage. , Reduce heat; cover and simmer until potatoes are tender, about 20 minutes. Just before serving, stir in rice and cheese.

Nutrition Facts : Calories 165 calories, Fat 3g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 530mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 5g fiber), Protein 7g protein. Diabetic Exchanges

FRENCH WHITE BEAN AND CABBAGE SOUP



French White Bean and Cabbage Soup image

Make and share this French White Bean and Cabbage Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories     Greens

Time 8h45m

Yield 6 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
1 medium yellow onion, chopped
1 medium carrot, chopped
3 garlic cloves, minced
1 small green cabbage, cored and shredded
1 large yukon gold potato, peeled and diced
1 (15 1/2 ounce) can cannellini beans, drained and rinsed (or other white beans)
6 cups vegetable stock
3/4 teaspoon dried thyme
salt
fresh ground black pepper
1 teaspoon liquid smoke (optional)
1 tablespoon minced fresh parsley leaves

Steps:

  • Heat the oil in a large saucepan over medium heat.
  • Add in the onion, carrot, and garlic; cover and cook 5 minutes or until softened.
  • Transfer the cooked vegetables into a 6-quart slow cooker.
  • Add in the cabbage, potato, beans, stock, and thyme; season to taste with salt and pepper.
  • Cover and cook on LOW for 8 hours.
  • Just before serving, stir in the liquid smoke (if using), and parsley; taste to adjust seasonings.

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