Cabbage and Winter Vegetable Soup - Lunch Version
12
Servings
13
Ingredients
0
Comments
Warming up with a winter soup doesn't have to mean loading on the calories, packed with vegetables and only 1 WW point, this soup is a new winter freezer staple!
12
Servings
13
Ingredients
0
Comments
Ingredients
- ¾ cups dice Onion, Yellow
- ¾ cups dice Carrot
- 3 teaspoons mince Garlic, Cloves
- 4 ½ cups Beef Bone Broth/Stock
- 1 ½ tablespoons Tomato Paste
- 3 cups dice Cabbage
- 6 ounces Okra, Frozen
- 1 ½ teaspoons Basil, Dried
- 1 ½ teaspoons Oregano, Dried
- ¾ teaspoons Salt
- ¾ teaspoons Black Pepper
- ⅓ cups dice Zucchini
- ¾ cups dice Squash, Yellow
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Stovetop
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Using a non stick spray, saute onions, carrots and garlic for 5 minutes.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Stove Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Using a non stick spray, saute onions, carrots and garlic for 5 minutes.
- Add beef broth, tomato paste, cabbage, okra, basil, oregano and salt & pepper.
- Simmer for 5-10 minutes until all vegetables are tender.
- Add zucchini and yellow squash and simmer an additional 5 minutes.