Time 2h45m Yield 6 serving(s) Number Of Ingredients 14 Steps:
Melt margarine in large dutch oven or soup pot. Add onion and celery. Saute until soft. Add remaining ingredients. Bring to a boil, stirring often.Cover. Boil slowly until vegetables are tender.
Time 1h15m Yield 10 Number Of Ingredients 11 Steps:
Heat oil in a stockpot over medium heat. Add cabbage and onion. Cover and cook, stirring occasionally to keep from burning, until onions are translucent and cabbage is tender, about 35 minutes. Add water, tomato soup, potatoes, garlic, beef bouillon, cayenne pepper, hot sauce, and salt. Cover and simmer until potatoes are tender, about 25 minutes.
Number Of Ingredients 13 Steps:
To Prepare Prep all the ingredients as directed in the recipe list. To Cook Put all the vegetables in a big soup pot and cover with water. Bring to a boil over high heat, then reduce the heat to medium and boil gently for 10 minutes. Cover, reduce the heat to low, and simmer until all the vegetables are soft. Stir in the black pepper and chopped herbs. To Serve This soup can be served hot or cold. It can be pureed or partially pureed to vary textures. It can be seasoned differently for variety, with balsamic vinegar, lemon or lime juice, different fresh herbs, or chopped green onions.
Time 40m Yield 2 quarts. Number Of Ingredients 10 Steps:
In a Dutch oven, saute the cabbage, onion and celery in butter for 1 minute. Cover and cook on low for 10 minutes. Set aside 1/2 cup broth. Add potatoes and remaining broth to cabbage mixture. , Whisk flour and reserved broth until smooth; stir into cabbage mixture. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally. , Stir a small amount of hot broth into sour cream; return all to pan, stirring constantly. Add dill and pepper; heat through (do not boil).
Time 1h5m Yield 6 Number Of Ingredients 8 Steps:
Heat a stockpot over medium heat and add bacon. Cook until bacon begins to brown, 3 to 5 minutes. Stir in onion and garlic. Cook until onion is transparent, 5 to 7 minutes, stirring occasionally. Stir in broth, salt, black pepper, and cayenne pepper. Bring to a boil, about 5 minutes. Stir cabbage into stockpot. Simmer until cabbage has wilted, 10 to 15 minutes. Stir in stewed tomatoes and liquid. Return soup to a boil, about 5 minutes. Cover and simmer, 15 to 30 minutes, stirring often.
Time 55m Yield 16 servings (4 quarts). Number Of Ingredients 12 Steps:
In a Dutch oven or soup kettle, cook sausage, onion and garlic over medium heat until meat is browned. Add cabbage; cook and stir for 3-5 minutes or until cabbage is crisp-tender., Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until cabbage is tender. Discard bay leaf.
More about “spicy tomato cabbage soup recipes”
Time 45m Yield 6-8 serving(s) Number Of Ingredients 13 Steps:
saute the onion in the olive oil for five minutes in a big pot. add the garlic and saute for another three minutes. stir well. add the celery and carrots and saute for five more minutes. stir well. add the tomato paste, chili powder, basil, oregano and salt and pepper. stir well. saute for a few minutes until the mixtures gets very fragrant. add the crushed tomatoes, beef broth and cabbage. bring to a boil. stir well and let simmer for twenty minutes or until the veggies are cooked to your liking. enjoy!
