Old-Fashioned Cabbage Soup Recipe

• porcje: 6 servings
• czas aktywny: 10 minutes
• całkowity czas: 50 minutes

Składniki

2 tablespoons olive oil

1 medium white onion, chopped

3 stalks celery, chopped

4 large carrots, peeled and chopped

3 medium Yukon gold potatoes, ½-inch cubes

3 cloves garlic, minced

6 cups chicken broth

1 cup tomato juice

1 (14.5-ounce) can diced tomatoes, drained

1 head green cabbage, cored and chopped

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon sugar

½ teaspoon thyme

¼ teaspoon celery salt

1 bay leaf

1 tablespoon fresh parsley, chopped, for garnish

Wskazówki

Heat the olive oil in a large pot or Dutch oven over medium-high heat.

Once it is shimmering, add the onion, celery, carrots, and potatoes.

Sauté until the vegetables start to soften, about 5 to 7 minutes.

Add the garlic and cook for another minute, until fragrant.

Pour in the chicken broth and tomato juice and stir.

Add the diced tomatoes, cabbage, salt, sugar, thyme, celery salt, and bay leaf.

Bring the contents to a boil and then reduce the heat to a simmer.

Simmer for 30 to 40 minutes, until the cabbage is completely wilted and the vegetables are soft.

Serve immediately, garnished with fresh parsley.

Wartości Odżywcze

• Wielkość Porcji: 709 g
• Kalorie: 301
• Tłuszcz Całkowity: 8 g
• Tłuszcz Nasycony: 2 g
• Tłuszcz Trans: 0 g
• Cholesterol: 7 mg
• Sód: 926 mg
• Węglowodany Całkowite: 48 g
• Błonnik Pokarmowy: 10 g
• Cukry Całkowite: 16 g
• Białko: 12 g