This Rustic Cabbage Vegetable Soup is perfect for cool Fall day. It’s a great way to enjoy all the heartier Fall vegetables available at the local farmer’s market.
There’s nothing better than a bowl of soup to show how much you love someone. I’ve made tons of soup for family and friends over the years, and this week, my twin boys who are seniors in high school are in desperate need of a little extra love. With college application deadlines looming this week on top of all their regular school work, it’s stress at an all time high.
The college application process is more competitive than ever, and it just seems as if things have gotten way out of control these days. Honestly, I don’t recall my parents being involved at all in the college application process; today, you hear stories of parents helping to fill out their child’s common applications and craft their college essays (sorry boys, I’m not helping you there).
Several years ago, I sat next to a father on the plane who told me his son, who was a hockey player, was unhappy with his college and wanted to transfer. When I asked why, it turned out that the parents had picked the college for their son because he was “too busy” with hockey. When I suggested that his son help pick the school he was transferring to, the father responded, “Hmm, that’s a good idea.” I wonder where this is all headed. After all, our kids have to figure out things for themselves at some point, don’t they?
So, while I do check in with my boys to see where they are in the process of completing their applications, and read over their essays if they ask, I’ve found the most helpful thing I can do to keep things calm on the home front is to cook nourishing comfort food for them.
I finally got to the local farmer’s market this weekend and found lots of Fall root vegetables at the stands.Between the vegetables from my CSA Box and pickings from the farmer’s market, I made a big pot of soup, chock full of fall vegetables ~ cabbage, celery, carrots, leeks, and potatoes ~ with chicken chorizo, also from the farmer’s market.I deliberately cut the carrots, potatoes and celery into larger pieces to give this soup a hearty, chunky feel to it. The shredded cabbage turned nice and soft, almost melting into the soup. There’s nothing fancy about this soup, but it is surely satisfying, and full of love.
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This soup can be made just as easily on the stove top; it will probably take about 30 minutes to cook on the stove. I used Old World Seasoning which is a spice blend containing paprika, celery, garlic, onion, dill seed and dill weed, caraway seed, turmeric, bay leaf, marjoram, thyme, savory, basil and rosemary. Use your favorite spice/herb blend.
CourseSoup
Prep Time15minutes
Cook Time15minutes
Total Time30minutes
Servings8
Calories291kcal
Ingredients
1tablespoonolive oil
2leekswhite parts only, washed thoroughly, thinly sliced (~ 1 cup)
2garlic clovesminced
2chicken chorizoI bought mine from Whole Foods
2carrotssliced (~1 cup)
2celerysliced (~ 1 cup)
5small potatoessliced (~ 2cups)
3cupsshredded cabbage
1 1/2cupscooked white beansif using canned beans, rinse well before using
8cupslow sodium chicken broth
2teaspoonsPenzeys Old World Seasoning
Instructions
Heat oil in a pressure cooker. Add leeks, garlic, chorizo, carrots and celery. Saute 4-5 minutes until sausage is browned and leeks are softened. Add potatoes, cabbage, beans and broth. Seal pressure cooker and cook on high for 15 minutes. Quick release pressure. Serve.
Nutrition Facts
Rustic Cabbage Vegetable Soup
Amount Per Serving
Calories 291Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g13%
Cholesterol 13mg4%
Sodium 293mg13%
Potassium 1134mg32%
Carbohydrates 40g13%
Fiber 6g25%
Sugar 4g4%
Protein 14g28%
Vitamin A 2990IU60%
Vitamin C 39.9mg48%
Calcium 84mg8%
Iron 3.4mg19%
* Percent Daily Values are based on a 2000 calorie diet.
If a soup is tasting bland in the bowl, consider adding acid rather than salt. A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl.
Does it work for weight loss? The Cabbage Soup Diet has never been studied, so it's impossible to confirm its effectiveness. While it may result in temporary, short-term weight loss, it is unlikely to lead to sustainable weight loss.
Now even if all you have in your fridge is some cabbage, there are only a few more pantry ingredients you need to make this easy, nourishing, and light cabbage soup. To make this simple cabbage soup you only need fresh cabbage, onions, canned tomatoes, chicken stock, and a few spices.
People who follow the diet strictly will likely lose some weight, potentially 10 pounds per week or more. This is because it involves eating so few calories each day. However, in most cases, people quickly regain this lost weight once they return to their regular diet.
A squeeze of citrus, a dollop of yogurt or a drizzle of cream, a dusting of cheese or a good chile powder, a sprinkling of some herbs or croutons — all can take a perfectly fine soup into the realm of the delectable. Even a spiral of good olive oil to finish and some coarse sea salt can do wonders.
Excess sodium intake – if you make the soup using canned vegetable juice. Inadequate caloric intake – it's likely that you'll suffer from weakness, fatigue, and dizziness, meaning you won't be able to exercise properly for the week.
While cabbage offers lots of vitamins and minerals your body needs, there can be a downside to eating cabbage. Cruciferous vegetables like cabbage can cause gas, bloating and diarrhea. It's best to slowly introduce these vegetables into your diet and gradually increase your intake.
The cabbage soup diet allows you to eat all of the cabbage soup you like in addition to adding certain foods on specific days throughout the week. No bread, alcohol, or carbonated beverages, including diet sodas.
Cabbage soup is low in calories and can be filling, thanks to the fiber that the veggie provides. Most variations of this diet suggest that people eat this soup two to three times a day, although some variations enable the participants to consume even more of the soup.
Yes, the cabbage is overcooked when it's very soft or pretty much falling apart in the soup. Just keep simmering until it's translucent and tender with a slight bite.
Vegetable soup. Lean protein from chicken combined with a variety of vegetables can make a satisfying and low-calorie soup that can help you feel full and satisfied.
To lose 10 pounds in one week, you'll need to burn between 3,500 and 5,000 calories more than you consume each day by restricting your diet to small portions of nutritious yet low-calorie foods, and significantly increasing your aerobic exercise with interval training, sports, and other vigorous activities.
Eat only soup and fruit. Drink unsweetened tea and coffee. (Stick with water, unsweetened fruit juice and cranberry juice, but no diet soda, no carbonated beverages, no alcohol.)
For an even heartier soup, add in chopped potato chunks or cooked rice. Add some heat. A dash of cayenne pepper or red pepper flakes will add just the right amount of heat. Add more herbs.
Add a splash of vinegar (any kind!), or a squeeze of citrus. Chances are, you could use a little more salt. Go ahead—it's ok. Salt perks up flat flavors and helps balance out bitter-tasting ingredients.
The second most popular people dislike cooking cabbage is how bland it may taste thanks to the excess moisture it releases during cooking. So, if you're making a slaw, experts advise that you salt the cabbage before combining it with other vegetables.
Add acidity: A squeeze of lemon or lime juice, a dash of vinegar, or a splash of wine can brighten the flavors of a soup and make it taste more complex. Experiment with different cooking methods: Roasting or caramelizing vegetables before adding them to the soup can bring out thei.
Introduction: My name is Eusebia Nader, I am a encouraging, brainy, lively, nice, famous, healthy, clever person who loves writing and wants to share my knowledge and understanding with you.
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