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%