Soup

Cabbage/Veggie Soup is for Soup.

Cabbage/Veggie Soup takes several minutes to prepare.

Cabbage/Veggie Soup takes several minutes to cook.

Cabbage/Veggie Soup makes 13 servings.

The ingredients for Cabbage/Veggie Soup are:

2 C chopped cauliflower (1/2 head)
2 C chopped zucchini (about 2 small)
1 C chopped leeks (about 2 leeks)
2 C bell peppers (any color, about 2 peppers)
1 C Carrots (about 5)
6-8 oz container mushrooms
3-4 cups chopped celery
5 c chopped cabbage
2 c spinach
1 can no salt added diced tomatoes
1 48 oz bottle v8
Season with garlic salt and onion salt

Here is how you make Cabbage/Veggie Soup:

Chop by had but I find if you use a food processor after you chop and measure it all fits into the crock pot better. Add everything but the spinach. Mix well and cook on low for 6-8 hours. When done add the spinach to wilt then puree in blender till consistency you like. Season with Cumin to taste right before serving. Store in air tight container for the week. Can also be frozen in 1-2 cup sizes. I often eat it with a Boca or Morning star veggie burger and 1/4 avocado.Servings 13 1 cup or 26 1/2 cups. Number of Servings: 13Recipe submitted by SparkPeople user KERIG1973.

The nutritional information for Cabbage/Veggie Soup is:

• Servings Per Recipe: 13
• Amount Per Serving
• Calories: 67.1

• Total Fat: 0.3 g
• Cholesterol: 0.0 mg
• Sodium: 116.3 mg
• Total Carbs: 14.3 g
• Dietary Fiber: 4.2 g
• Protein: 3.0 g

The dietary needs meet for Cabbage/Veggie Soup is Vegetarian