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8/8/19 7:57 P

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We went to a restaurant and ordered a cabbage soup. It was delicious, so today I tried to mimic it and got as close as I can to their recipe.

It turned so well!!! Delicious!


1. I chop all the veggies in the food processor

2. I used my 10 quarts pot

3. I doubled the recipe and froze already half of the soup.

4. I like to add canned butter beans, rinsed and drained, for added protein.
But you don't have to. It's optional. Use any beans you like.

5. the soup freezes very well

6. I like spices, so I add tiny from each of the following spices:
ground cumin, turmeric, coriander, cardamom and cloves


2 tablespoons (or less) of olive oil
1 large onion, chopped
1 pound carrots, peeled and chopped
Celery, 5 stalks, chopped
Fresh green beans, cut to pieces
1/2 teaspoon chili powder
Kosher salt, to taste
Freshly ground black pepper
1 - 6 oz. tomato paste
1 can (small) of cranberry jellied
2 cans of butter beans, rinsed and drained. (optional) I added the beans
4 cloves of garlic, peeled and minced
1 teaspoon (or more) ground thyme
48 oz. low sodium vegetable (or chicken) stock, plus 32 oz. more
1/2 large cabbage (or 1 small cabbage), chopped
1 (15 oz) can of diced fire roasted tomatoes
pinch of red pepper flakes (optional)
1 tablespoons chopped parsley


In a large pot, over medium heat, heat olive oil.
Add onions, carrots and celery, and season with salt, pepper and chili powder.
Cook, stirring often, until vegetables are soft, 5 to 10 minutes.
Stir in beans, garlic, and thyme and cook for about 1 minute. Add stock (or broth), tomato paste, cranberry jellied, and cabbage.
Bring to a boil, lower heat and simmer for about 30 minutes.
Remove from heat and stir in red pepper flakes. (optional)
Garnish with chopped parsley, if using.

Edited by: PERSISTENCEMIMI at: 8/8/2019 (20:10)
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