Sunday, October 6, 2013

Crock Pot Cabbage Soup

You may have noticed that I haven't posted in awhile... sorry about that! I had too many nights in a row where it got to be too late to blog or I forgot to write down spice quantities or something. Anyway, I think I am back on track now!

This soup is, as most soups are, easy! If you have a crock pot it is even easier. Just toss the ingredients in, wait 5 hours as your house fills with a wonderful fragrance, then eat!

5 cups savoy or regular green cabbage, chopped (One medium head = ~5 cups after coring)
1 red bell pepper, diced
2 carrots, peeled and cut into rounds
1 onion, diced
2 can tomatoes, diced
9 mushrooms, quartered            
1 can (15 oz) cannellini beans, rinsed & drained
4 cups broth (I used Edward & Sons "not beef" flavor bouillon cubes in hot water)
4 cloves garlic
1 TBS olive oil
1 tsp paprika (sweet)
1 tsp paprika (smoked)
½ tsp caraway
½ tsp crushed peppers
½ tsp dill weed
Salt & pepper to taste

Place all ingredients in a crock pot and cook on low heat for 5 hours. You can cook it over the stove, too, cooking until the vegetables have reached the desired tenderness. 

A serving is 1.75 cups and is pretty filling and healthy! We gave it a 4 out of 5 overall.

Nutritional Info:
Calories: 335
Fat: 3.2 g
Carbs: 58.9 g
Fiber: 22.4 g (that's 90% of what you need for the day, hence why it is so filling!)
Sugars: 9.6 g 
Protein: 20.3 g
Vitamin A: 103%
Vitamin C: 106%
Calcium: 18%
Iron: 46%

No comments:

Post a Comment