Try this Cabbage Tomato Soup recipe, or contribute your own.
Suggest a better descriptionSource: My vegetarian friend, Esther Heat oil/leeks and onion-saute untilsoft. (5 or 6 medium regular onions can be substituted for the leeks&onions-according to taste). Add carrots and cabbage-simmer until wilted. Add thyme. Add water & broth powder, stir well, cover boil-simmer at medium heat for 10 minutes. Add miso, lemon juice, honey. Simmer 3-4 minutes. Add tomato & pepper. Simmer to your hearts content. A couple of notes: my husband hates leeks so i substitute. This is the original recipe. I usually keep overripe tomatoes in the freezer specifically for this soup. First I cover the wilted cabbage and carrots with boiling water.Then I add a big can of tomato paste instead of tomato sauce. Then I throw in the frozen tomatoes and keep simmering. Of course, if you use it for pesach, the miso does not go in. Posted to JEWISH-FOOD digest by Charles Rosenstein
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Serving Size: 1 Serving (7683g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1856 | ||
Calories from Fat: 176 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.5g | 26 % | |
Saturated Fat 2.7g | 14 % | |
Monounsaturated Fat 6.8g | ||
Polyunsanturated Fat 6g | ||
Cholesterol 0mg | 0 % | |
Sodium 35707.2mg | 1231 % | |
Potassium 22966.2mg | 604 % | |
Total Carbohydrate 407.9g | 120 % | |
Dietary Fiber 105.6g | 423 % | |
Sugars, other 302.2g | ||
Protein 92.9g | 133 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1856
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