Vegetarian Cabbage Soup

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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.

Submitted by Chaya'le

Published on December 19, 2019

Prep Time:

25 mins

Cook Time:

45 mins

Total Time:

1 hr 10 mins

Servings:

10

Yield:

10 servings

Jump to Nutrition Facts

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

Directions

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.

Nutrition Facts (per serving)

114	Calories
6g	Fat
15g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 10
Calories 114
% Daily Value *
Total Fat 6g	7%
Saturated Fat 1g	4%
Sodium 75mg	3%
Total Carbohydrate 15g	6%
Dietary Fiber 5g	18%
Total Sugars 8g
Protein 3g	6%
Vitamin C 103mg	115%
Calcium 96mg	7%
Iron 1mg	7%
Potassium 503mg	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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