Lunch

Cabbage Soup for a week is for Lunch.

Cabbage Soup for a week takes 30 minutes to prepare.

Cabbage Soup for a week takes 180 minutes to cook.

Cabbage Soup for a week makes 16 servings.

The ingredients for Cabbage Soup for a week are:

2 tbsp EVOO Extra Virgin Olive oil
1 cup chopped/diced onion
1 cup chopped/diced celery
1 cup chopped/diced carrots
1 cuo chopped/diced white
mushrooms
2 bags Dole Classic Claw Slaw mix
2 cans (28 oz each)diced tomatoes
2 cans (14.5 oz each) Chicken broth low sodium and fat free
1 can (46 oz) V8 Heat Smart version lower in sodium
1 package (come 2 per box) Lipton Beefy Onion soup mix
peper
1/2 cup Basil
1 tsp red pepper seeds

Here is how you make Cabbage Soup for a week:

In a large soup/stock pot, add EVOO. Heat oil to a sizzle. then add onoins, celery, carrots, mushroom and about 1 tbsp of basil. Cook till tender about 5 minutes. Add remaining ingredients, cover and simmer for 2 or 3 hours. I add more basil and the red peper seeds during cooking. This will make about 16 two cup servings. Number of Servings: 16Recipe submitted by SparkPeople user CHERYL_628.

The nutritional information for Cabbage Soup for a week is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 95.8

• Total Fat: 2.1 g
• Cholesterol: 0.0 mg
• Sodium: 841.2 mg
• Total Carbs: 13.0 g
• Dietary Fiber: 3.6 g
• Protein: 2.7 g

The dietary needs meet for Cabbage Soup for a week is Low Fat