Vegetarian

Red Cabbage and Beet Soup is for Soup.

Red Cabbage and Beet Soup takes 20 minutes to prepare.

Red Cabbage and Beet Soup takes 45 minutes to cook.

Red Cabbage and Beet Soup makes 4 servings.

The ingredients for Red Cabbage and Beet Soup are:

1 onion, chopped
3 cloves garlic, diced
1 tbsp. olive oil
4 cups vegetable broth
1 tsp. salt
1 bay leaf
1 carrot, finely chopped
1 celery stalk, chopped
2 medium beets, peeled and diced
1 large can diced tomatoes
1 small head cabbage, finely shredded
? bunch fresh dill weed, diced
Salt and pepper to taste

Here is how you make Red Cabbage and Beet Soup:

Saute onion and garlic in olive oil for about 10 minutes. Add carrot, celery. beets, tomatoes, cabbage, broth, bay leaf, salt and pepper. Bring to a simmer. Continue to simmer for 30 to 40 minutes. Serve with chopped fresh dill weed.Serving Size: Makes 4 2-cup servingsNumber of Servings: 4Recipe submitted by SparkPeople user DIANNEBROUSSARD.

The nutritional information for Red Cabbage and Beet Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 161.3

• Total Fat: 4.0 g
• Cholesterol: 0.0 mg
• Sodium: 1,794.9 mg
• Total Carbs: 30.0 g
• Dietary Fiber: 7.4 g
• Protein: 4.7 g

Red Cabbage and Beet Soup is German cuisine.

The dietary needs meet for Red Cabbage and Beet Soup is Vegan