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Weekday Vegetable Soup

fast.cook's picture
Weekday Vegetable Soup has a great taste. The green cabbage with chicken broth gives the Weekday Vegetable Soup a delightful taste. Must catch it.
  Olive oil 3 Tablespoon
  Carrots 3 Large, peeled, chopped
  Green cabbage head 1⁄2 Large, thinly sliced
  Onion 1 , chopped
  Celery stalks 2 , chopped
  Chopped fresh rosemary/1 tablespoon dried rosemary 2 Tablespoon
  Canned chicken broth 6 Cup (96 tbs)
  Canned italian tomatoes 28 Ounce, chopped, juices reserved
  Grated parmesan cheese 1⁄3 Cup (5.33 tbs)
  Grated parmesan cheese 1 Tablespoon (Additional)
  Salt To Taste
  Pepper To Taste

Heat olive oil in heavy large pot over medium heat.
Add carrots, cabbage, onion, celery and rosemary and saute until tender and beginning to brown, about 10 minutes.
Add broth and tomatoes with their juices and simmer 45 minutes.
Season soup to taste with salt and pepper.
Stir in 1/3 cup Parmesan.
Ladle soup into bowls.
Serve, passing additional cheese separately.

Recipe Summary

Difficulty Level: 
Everyday, Healthy

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1435 Calories from Fat 662

% Daily Value*

Total Fat 75 g115.5%

Saturated Fat 20.1 g100.4%

Trans Fat 0 g

Cholesterol 49.8 mg16.6%

Sodium 3049.7 mg127.1%

Total Carbohydrates 146 g48.7%

Dietary Fiber 40.3 g161%

Sugars 34.3 g

Protein 74 g148.9%

Vitamin A 871.2% Vitamin C 449.4%

Calcium 136.6% Iron 107.3%

*Based on a 2000 Calorie diet

Weekday Vegetable Soup Recipe