Appetizers / Soups / Salads

RQP's Cabbage Soup is for Soup.

RQP's Cabbage Soup takes 30 minutes to prepare.

RQP's Cabbage Soup takes 60 minutes to cook.

RQP's Cabbage Soup makes 4 servings.

The ingredients for RQP's Cabbage Soup are:

Olive Oil, 2 T
green onion, 4 serving
Garlic, 5 cloves
Celery, raw, 1.5 cup, diced
Carrots, raw, .5 cup, chopped
*Peppers, sweet, red, fresh, 1 medium (approx 2-3/4" long, 2-1/2"
Cabbage, fresh, 1 head, chopped
Tomato Paste (1 T)
*Cumin - ground (1 tsp)
*Coriander, ground, 1 tsp
*Ground tumeric, .5 T
*Celery Salt - 1 tsp,
*Vegetarian Bullion, 1
Water, tap, 8 cup (8 fl oz)
*cilantro (fresh), 2 T, chopped
*Fresh lemon juice, 2 tsp

Here is how you make RQP's Cabbage Soup:

- In large soup pot, in olive oil, saute the green onions, garlic until wilted, then add the celery, carrots, and sweet peppers.- After 4-5 minutes (stirring frequently) add the cabbage and stir until mixed in well.- Add the spices and stir well.- Melt the bullion in cup of hot water and add to the pot.- Add the tomato paste- Add the remainder of the water to top of the vegetables, and bring to a boil.- At the boil, gauge whether to add more water - depending on taste. If you add water, bring it back to a boil, then lower the heat and leave the soup to simmer for at least an hour.- Serve into bowls, squeeze some fresh lemon juice on top, and sprinkle with fresh chopped cilantro.Serving Size: 6 servingsNumber of Servings: 4Recipe submitted by SparkPeople user RQP1953.

The nutritional information for RQP's Cabbage Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 154.5

• Total Fat: 7.9 g
• Cholesterol: 0.0 mg
• Sodium: 366.6 mg
• Total Carbs: 20.2 g
• Dietary Fiber: 7.5 g
• Protein: 4.4 g