Cabbage & Beet Soup
Created by KittenCal on June 5, 2012
- Servings: 9
- Prep Time: 20m
- Cook Time: 1h
- Recipe #5636
Ingredients
- 2 medium onions, chopped
- 6 large garlic cloves,chopped
- 1 teaspoon crushed chili flakes, or adjust to heat level (or can use hot sauce to taste)
- 4 cups water
- 4 cups chicken broth (or use all broth or all water)
- 2 (14.5 ounce) cans Italian-style stewed tomatoes, undrained
- 1 tablespoons chicken bouillion granules (add in if using all water)
- 1/4 cup dry red wine, can omit
- 3 large fresh whole beets, peeled and diced
- 1/2 large head cabbage, cored and coarsely chopped (or 1 small cabbage)
- Brown sugar, optional and to taste
- Seasoned salt and fresh ground black pepper, to taste
How to Make
-
Step 1: In a large stockpot, heat olive oil over medium heat (use enough oil to lightly coat the bottom of you pot).Add in onions; cook until onion is transparent, about 5 minutes. Add in garlic and chili flakes; cook 2 minutes.
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Step 2: Stir in water, broth, stewed tomatoes with juice bouillon granules, wine and beets and cabbage; bring to a boil. Reduce heat to low and simmer partially covered until the beets are tender and the cabbage is soft (about 1 to 1 1/2 hours). Season with salt and pepper and brown sugar if you like during and after cooking time.
Nutritional Facts
- Serving Size: 1 (295.1 g)
- Calories 240.6
- Total Fat - 6.5 g
- Saturated Fat - 1.8 g
- Cholesterol - 82 mg
- Sodium - 597.6 mg
- Total Carbohydrate - 35.5 g
- Dietary Fiber - 2.6 g
- Sugars - 2.3 g
- Protein - 9.2 g
- Calcium - 68.2 mg
- Iron - 2.3 mg
- Vitamin C - 3.5 mg
- Thiamin - 0.3 mg