Crunchy Cabbage Soup Recipe

Name: Crunchy Cabbage Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cups bread cubes, (I use pumpernickel and rye but whole wheat will do); 2 tablespoons olive oil; 2 medium yellow onions, sliced; ½ cups sliced cabbage, I use red and green and if I'm really feeling lazy I buy 2 bags of the type for coleslaw instead; 2 teaspoons black pepper; 3 tablespoons Mrs. Dash herb spices; 2 cloves of garlic, chopped; 4 cups vegetable broth, no-salt added type; 6 cups water; 2 cups shredded swiss (swiss is really low in sodium)

Servings: persons

½ cups bread cubes, (I use pumpernickel and rye but whole wheat will do)
2 tablespoons olive oil
2 medium yellow onions, sliced
½ cups sliced cabbage, I use red and green and if I'm really feeling lazy I buy 2 bags of the type for coleslaw instead
2 teaspoons black pepper
3 tablespoons Mrs. Dash herb spices
2 cloves of garlic, chopped
4 cups vegetable broth, no-salt added type
6 cups water
2 cups shredded swiss (swiss is really low in sodium)

1
Place large soup pot on stovetop and heat to medium.
2
Add one T olive oil over medium heat and add bread to crisp a little. Stir around and then use spoon to remove to a bowl before it burns.
3
Add remaining T of oil and place all cabbage and garlic and onion in pot.
4
Add veggie broth and water and cook til boiling.
5
Reduce heat to medium and add spices and stir. Simmer at least 45 minutes. The longer the better.
6
Place bread cubes in individual serving bowls. Add pinch of cheese to each one. Pour soup over cubes and cheese when ready to serve.
7
Add small dollop of sour cream on top each bowl before serving.
8
Place remaining bread cubes, cheese and sour cream beside pot so people can refill.

100

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: ½ cups bread cubes, (I use pumpernickel and rye but whole wheat will do), 2 tablespoons olive oil, 2 medium yellow onions, sliced, ½ cups sliced cabbage, I use red and green and if I'm really feeling lazy I buy 2 bags of the type for coleslaw instead, and more.

Yes, Crunchy Cabbage Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crunchy Cabbage Soup

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