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All You Can Eat Cabbage Soup

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How to freeze cabbage soup

Do you keep in mind the cabbage soup eating regimen? It was a kind of loopy fad diets the place you have been imagined to eat as a lot as you need of only one factor (on this case cabbage soup) and also you’ll shed some pounds with out making an attempt. Whereas I’d by no means advocate consuming only one factor again and again, I’ve to say that I AM a giant fan of this cabbage soup. Why? For one easy purpose—it’s completely deeeee-licious. Yeah, I used to be shocked too. The primary time I had this famed eating regimen cabbage soup I anticipated it to be boring at greatest, however I used to be pleasantly shocked by an especially flavorful and comforting soup that had me coming again for seconds, and even thirds.

Is Cabbage Soup Wholesome?

I’m not going to let you know this cabbage soup will “detox” you or make you shed some pounds, however this soup is chock-full of numerous the one factor that the majority of us are responsible of not getting sufficient of—greens.

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I’m calling this soup All You Can Eat Cabbage Soup as a tongue-in-cheek reference to the previous fad eating regimen, however severely, eat as a lot as you need. The extra the higher, actually. You’ll simply be getting extra of the good things. And guess what? This cabbage soup is insanely cheap, too! So eat up!

(Simply because I’m a insurgent, I served my wholesome “diet” soup with loads of buttery Home made Garlic Bread. What can I say, I stay quick and arduous.)

What’s in my Cabbage Soup?

This cabbage soup recipe has taken many types over time, however all of them have one factor in frequent—they’re stuffed stuffed with non-starchy greens swimming in a flavorful herb-filled broth. I like my broth a bit extra tomatoey, so I added some tomato sauce to thicken it up. Some individuals use V8 as a substitute, however tomato sauce is far inexpensive, particularly when solely a small quantity is required. I additionally added a little bit of smoked paprika (as a result of that’s my fav), and a splash of lemon juice on the finish to brighten it up.

Is it Freezer-Pleasant?

Sure! This recipe does make a extremely massive batch, so it’s a good suggestion to freeze about half of it, simply in case you’ll be able to’t eat it inside about 5 days. To freeze this soup, divide it into single serving parts, chill it utterly within the fridge first, then switch to the freezer for longer storage. Hold within the freezer for as much as three months.

Side shot of a full pot of

Wager you by no means thought cabbage may very well be this gratifying. 😅

A ladle full of

The best way to Make Cabbage Soup – Step by Step Images

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Onion and Garlic

Begin by mincing 4 cloves of garlic and dicing one massive onion. Add them each to a big soup pot with one tablespoon olive oil. Sauté over medium warmth till the onions are delicate and clear.

Soup Starter

A number of the soups I make use 1/2 bunch of celery and 1/2 lb. of carrots, so I normally slice up the opposite half of every, put them in a freezer bag, and toss them into the freezer for my subsequent soup. I used a kind of luggage for my cabbage soup immediately.

Carrots Celery Green Beans Bell Pepper

Add 1/2 lb. sliced carrots, 1/2 bunch celery (sliced), one diced bell pepper, and 1/2 lb. frozen inexperienced beans to the pot.

Diced Tomatoes and Tomato Sauce

Additionally add one 28oz. can diced tomatoes (with juices) and one 8oz. can tomato sauce. Stir the whole lot collectively and permit it to start heating via.

Chopped Cabbage

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Chop 1/2 head cabbage into one-inch strips or squares, then add them to the pot.

Broth Herbs and Spices

Adopted by 6 cups vegetable broth, 1/4 bunch contemporary parsley (chopped), 1/2 Tbsp smoked paprika, 1 tsp dried oregano, 1/2 tsp dried thyme, and a few freshly cracked pepper. Stir to mix. Place a lid on the pot, convey it as much as a boil, then flip the warmth all the way down to medium-low and let it simmer till the cabbage is tender (about 20 minutes).

Simmered Cabbage Soup

As soon as the cabbage is tender, season the soup with salt to style, and add a tablespoon or two of lemon juice. The quantity of salt you’ll want depends upon the kind of broth you used, however I’d begin with 1/2 tsp and add extra from there if wanted. Begin with one tablespoon of lemon juice and add extra if you would like a brighter, extra tart taste.

A close up side shot of a pot of

After which slurp down all that vegetable-y goodness!

Front view of a single bowl of

And take into account serving it with some crusty bread (garlic or not) to absorb that scrumptious broth.

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