And you can also see instructions for Instant Pot cabbage soup below. I can’t seem to get enough. 4 clove garlic minced. Add onions, garlic, carrots, potatoes, and chopped cabbage. Can't wait to see what you try next. But to me, the health benefits and the low-calorie count is a total bonus. Cooked cabbage is slightly sweet but also bland. The smell of classic homemade Soup complete with herbs and veggies, is one of the most comforting smells in a kitchen. And all the better with some seriously tasty food to bring us all together. Peace and love give it a shot. Used everything else but lemon zest. 1 1/3 cup carrot sliced. Raise the heat and bring the soup to a boil for 5 minutes, then turn heat to low and cover the pot only part-way. Butternut squash and lentils make it hearty, while herbs and other veggies round out the flavor.  Then very carefully, turn the vent to “Venting” for quick release, and wait until all of the steam has released and the valve has dropped.  Remove lid. and let’s simmer a big pot of soup together. March 10, 2015 by Tiffany King 23 Comments. Transfer to serving bowls. I added a can of Del Monte Mexican corn for extra color, kick and flavor – which I humbly suggest others follow suit. This is really a low-calories vegetarian sauce. Add onion, garlic, vegetable stock, carrots, celery, potatoes, tomatoes and green chiles, roasted red peppers, beans, cabbage, cumin, and crushed red pepper flakes to the bowl of a large (6-quart) slow cooker.  Stir to combine. Ingredients. This sounds like the perfect meal for chilly fall evenings! I went through a mental list of spices and herbs, and finally found one that fits beautifully: caraway seeds!!! One tip to make it even quicker. A few mushrooms. Cover and cook on low for 7 to 9 hours. Your email address will not be published. To make soup in slow cooker, place all ingredients in crock and cook on high 5-6 hours or low 7-8 hours. So as I said, the ingredient list for this vegetarian cabbage soup recipe is super flexible!  Especially when it comes to veggies/potatoes/beans.  Feel free to just use whatever you love and already have on hand, and skip what you don’t.  :)  To make this cabbage soup, you will need: This soup is easy to make on the stovetop, or also in the Instant Pot (pressure cooker) or Crock-Pot (slow cooker) — you pick!  The method is basically the same for each.  Simply: To store cabbage soup, let it cool close to room temperature.  Then transfer it to sealed containers and either refrigerate for up to 3 days, or freeze for up to 3 months.  (This soup freezes beautifully!). Season with kosher salt and pepper. of vegetable broth • salt & pepper to taste It's super satisfying, high-fiber, low-calorie, loaded with vegetables, easy to make in one pot, and it's ready to eat in less than 1 hour! ★☆. Place a lid on the pot and bring it up to a boil. Add a pinch of crushed red pepper, if you like. Transfer to serving bowls and enjoy! This post may contain affiliate links. Thanks for a good recipe! Transfer soup to serving bowls and top with a generous drizzle of Early Harvest extra virgin olive oil. 6 cup non-fat chicken broth (you can also substitute for non-fat beef or vegetable broth) 3 cup green cabbage diced. Hi! A few spices can take it from bland to delicious while even upping the nutrition value! I was guilty of assuming that I did not like cabbage in the past, simply because it seemed like … 2 cup mushroom sliced. 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