If you’re managing your sugar intake, this is a tasty substitute for traditional vegetarian cabbage soup because cooked carrots quadruple in sugar. Each spoonful of soup is improved with a small dollop of cool sour cream.
| Prep Time: | 25 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 4 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, chopped
- 10 cups cold water
- salt and ground black pepper to taste
- 3 stalks celery, chopped
- 1 zucchini, chopped
- 1 green bell pepper, chopped
- ½ red bell pepper, chopped
- 1 medium head red cabbage, chopped
- 1 medium head green cabbage, chopped
Instructions
- Heat olive oil in a large (at least 3-quart) pot over medium heat. Add onion and garlic; cook until onion is soft and translucent, about 5 minutes. Pour in water, salt, and pepper; bring to a boil. Add celery, zucchini, and bell peppers. Boil for 7 minutes. Stir in all cabbages and continue to boil until cabbages are as soft as you like, about 30 minutes.
Reviews
Very good soup! I didn’t see any carrots though and that may have added another level of flavor. Very healthy soup. I only had to boil mine for 20 minutes. Enjoy!