Vegetarian

Beet and Cabbage Soup is for Soup.

Beet and Cabbage Soup takes 15 minutes to prepare.

Beet and Cabbage Soup takes 60 minutes to cook.

Beet and Cabbage Soup makes 5 servings.

The ingredients for Beet and Cabbage Soup are:

1 T olive oil
1 medium onion chopped
1 clove garlic (crushed with press)
1/2 tsp. ground allspice
1 14 1/2 ounce can diced tomatoes (no salt added)
1 pound beets (not including tops)
6 cups sliced green cabbage ( 1 pound)
3 large carrots cut into large dice
4 cups water
1 15 ounce can vegetable broth
1 bay leaf
3/4 tsp salt
2 T red wine vinegar *list above says cider, either is OK
1/4 cup loosely packed fresh dill or parsley (chopped)
Reduced fat sour cream (optional, not in nutrition count)

*I have used 1-2 tsp dried dill instead of fresh, maybe more. Dill is better in this than parsley.

Here is how you make Beet and Cabbage Soup:

Makes 5 servings, 2 1/3 cup each without sour cream.In 5 to 6 quart saucepan, heat oil on medium until hot. Add onion and cook 8 minutes or until tender. Stir in garlic and allspice; cook 30 seconds. Add tomatoes and cook 5 minutes.Meanwhile, peel beets and shred in food processor (or on the coarse side of a box grater) [I get all the vegetables ready before beginning to saute the onions.]Into saucepot with onion mixture, stir beets, cabbage, carrots, water, broth, bay leaf, and salt. heat to boiling on high.Reduce heat to medium-low; cover and simmer about 30 minutes or until all the vegetables are tender. Remove bay leaf. Stir in vinegar and dill. Serve with sour cream if you like.Number of Servings: 5Recipe submitted by SparkPeople user ANNIE924.

The nutritional information for Beet and Cabbage Soup is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 150.9

• Total Fat: 3.4 g
• Cholesterol: 0.0 mg
• Sodium: 907.0 mg
• Total Carbs: 28.7 g
• Dietary Fiber: 8.7 g
• Protein: 4.8 g