Cabbage Soup Low Sodium Recipe 42

Steps:

• Heat the oil in a large, heavy-bottomed pot over medium-high heat, until shimmering. Add the mushrooms and cook, stirring, until soft and brown, about 5 minutes. Add the onions and cook stirring, until soft and golden, about 8 minutes. Add the celery, carrots, peppers and garlic and cook, stirring, until the vegetables begin to brown and become fragrant, about 5 minutes. Stir in the soy sauce, garlic and onion powder, 2 teaspoons salt and 1 teaspoon pepper.
• Add the cabbage to the pot and stir until it begins to wilt, about 2 minutes. Pour in the crushed tomatoes, chicken broth and 1 cup water. Stir to combine. Bring to a boil then reduce to a simmer and cook until the cabbage is tender, 30 to 45 minutes. Season with salt and pepper.

Steps:

• Brown turkey meat and onion in a Dutch oven. Drain well. Stir in the carrots, celery, cabbage, tomatoes, kidney beans and long grain rice. Add bay leaves and water. Season with basil, thyme, pepper, dill weed and seasoning blend. Stir in the tomato sauce and bring to a boil. Reduce heat to medium low and simmer, uncovered, for 2 hours or until cooked thorough.

Steps:

• In a large stockpot, heat olive oil over medium heat. Stir in onion and garlic; cook until onion is transparent, about 5 minutes.
• Stir in water, bouillon, salt, and pepper. Bring to a boil, then stir in cabbage. Simmer until cabbage wilts, about 10 minutes.
• Stir in tomatoes. Return to a boil, then simmer 15 to 30 minutes, stirring often.

Steps:

• Blanch tomatoes by putting them in a pan with about half an inch of water in the bottom.
• Cook over medium heat until skins split.
• Place in a strainer and run under cold water, skin the tomatoes. and set aside.
• Chop all the vegetables into bite sized pieces.
• Sauté the onions, peppers, celery and carrots in your soup pot along with the spices (including the beef bouillon) until slightly soft.
• Add cabbage and continue stirring until the cabbage wilts down.
• Add mushrooms and zucchini, the blanched tomatoes, and the V8.
• Cook on low for about 45 minutes.
• If there is not enough liquid, you can either add more V8 or water if desired.

Steps:

• Place carrots, onions, tomatoes, cabbage, green beans, peppers, and celery in a large pot. Add onion soup mix, tomato juice, beef broth, and enough water to cover vegetables. Simmer until vegetables are tender. May be stored in the refrigerator for several days.

Steps:

• 1. In large pot or dutch oven, brown beef and onion.
• 2. Add all ingredients except parsley.
• 3. Bring to boil.
• 4. Reduce heat and simmer, covered, for 1 hour, stirring occassionaly to prevent sticking.
• 5. You may add water if you want soup thinner if beef flavor is too strong.
• 6. Ladle in bowl, garnish with parsley to serve.
• 7. This can also be made in a crockpot by halving the recipe.