Lunch

Cabbage and Root Vegetable Soup is for Lunch.

Cabbage and Root Vegetable Soup takes 30 minutes to prepare.

Cabbage and Root Vegetable Soup takes 300 minutes to cook.

Cabbage and Root Vegetable Soup makes 16 servings.

The ingredients for Cabbage and Root Vegetable Soup are:

Ingredients:

Cabbage, fresh, 2 cup, chopped (remove)
*Potato, raw, 2 medium (2-1/4" to 3-1/4" dia.)
Carrots, raw, 2 cup, chopped (remove)
Parsnips, 1 parsnip (9" long) (remove)
Onions, raw, 1 large (remove)
Red Ripe Tomatoes, 2 large whole (3" dia) (remove)
Vegetable or Chicken Broth, 4 cup (8 fl oz) (remove)
Macaroni, enriched, 0.5 cup elbow shaped (remove)
Salt, 2 tsp (remove)
Pepper, black, 0.5 tsp (remove)
Thyme, ground, 1 tsp (remove)
Rosemary, dried, 1 tsp (remove)
Sage, ground, 1 tsp (remove)
Parsley, dried, 1 tbsp (remove)

Here is how you make Cabbage and Root Vegetable Soup:

Put all ingredients into a crock pot and add water to cover. Adjust seasonings to taste. Cook on high for about 6 hours or on low for about 8 to 9 hours. You can eat this when it is finished cooking but it is much better put in the refrigerator overnight and heated the next day. Serving Size: makes about 16 1-cup servingsNumber of Servings: 16Recipe submitted by SparkPeople user SKINNYMINNY56.

The nutritional information for Cabbage and Root Vegetable Soup is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 52.0

• Total Fat: 0.4 g
• Cholesterol: 1.2 mg
• Sodium: 543.3 mg
• Total Carbs: 11.4 g
• Dietary Fiber: 2.3 g
• Protein: 1.7 g

The dietary needs meet for Cabbage and Root Vegetable Soup is Vegetarian