Italian Cabbage and Carrot Soup
Ingredients
- 0.75 whole0.75 whole0.75 whole Cabbage, Napa (Wong Bak)
- 10 whole10 whole10 whole Carrots, Chopped
- 1 whole1 whole1 whole Celery
- 0.5 whole0.5 whole0.5 whole Onion, chopped
- 2 Tbsp2 Tbsp2 Tbsp Tomato Paste
- 2 whole2 whole2 whole Bay Leaf
- 14.5 fl oz14.5 fl oz14.5 fl oz Diced Tomatoes
- 0.5 cup0.5 cup0.5 cup Parsley, Flat Leaf, chopped
- 8 cups8 cups8 cups Water
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Chop cabbage, carrots, parsley, and onions and add to dutch oven.
- Then add in one whole celery stalk, bay leaves, and one tomato halved.
- Add in tomato paste and spices.
- Then cover vegetables with water, put on lid and let simmer for a few hours.
- When ready to serve, remove halved tomatoes, celery stalk, and bay leaves. These are to flavor the broth.
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Coconut Free Dairy Free Egg Free GAPS Gluten Free Grain Free Keto Nut Free Paleo Pescetarian Plant Based Shellfish Free Soups Sugar Alcohol Free Sugar Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 131 |
| Fat: | 0 g |
| Carbohydrates: | 25 g |
| Protein: | 6 g |
| Cholesterol: | 0 g |
| Sodium: | 248 mg |
| Fiber: | 9 g |
| Sugars: | 19 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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