Old English Cabbage Soup
Servings
Prep Time
Cook Time
Ready In
Recipe: #4400
January 29, 2012
Categories: Comfort Food, Dinner, Lunch, Main Dish, Soups/Stews, Vegetables, Cabbage, Onions, British, North American, Pacific Northwest, Pacific Rim, Budget-Friendly, Make-Ahead, Quick Meals, Fall/Autumn, Summer, Winter, Stove Top, Diabetic, Heart Healthy, High Fiber, Low Calorie, Low Fat, Vegetarian more
"A very tasty and easy soup. The cloves and the wee bit of butter makes this soup a winner. the original recipe calls for saffron but it is out of my price range so just for colour i have used turmeric which gives it a lovely fall hue. An inexpensive pleasant soup."
Ingredients
Nutritional
- Serving Size: 1 (325 g)
- Calories 148.2
- Total Fat - 6.6 g
- Saturated Fat - 1.4 g
- Cholesterol - 6.6 mg
- Sodium - 345.8 mg
- Total Carbohydrate - 16.7 g
- Dietary Fiber - 2.5 g
- Sugars - 7.8 g
- Protein - 6.7 g
- Calcium - 56.5 mg
- Iron - 1.3 mg
- Vitamin C - 56.2 mg
- Thiamin - 0.1 mg
Step 1
Cut the leeks into 2 inch pieces; combine with the onion and saute in the butter over low heat until the veggies are soft, about 5 minutes.
Step 2
Add the rest of the ingredients and bring to a boil, then lower the heat and simmer for 30 minutes or until the cabbage is tender. Test the seasoning and add more if necessary. Serve very hot.
Tips & Variations
No special items needed.
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