Cabbage and Winter Vegetable Soup- Lunch Version

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Cabbage and Winter Vegetable Soup- Lunch Version

Lisa
The Cook
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 Sprays
  • Labels

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?

  1. Using a non stick spray, saute onions, carrots and garlic for 5 minutes.
  2. Add beef broth, tomato paste, cabbage, okra, basil, oregano and salt & pepper.
  3. Simmer for 5-10 minutes until all vegetables are tender.
  4. Add zucchini and yellow squash and simmer an additional 5 minutes.
  5. Allow soup to cool completely.
  6. Divide into quart freezer bags, label and freeze.

Make From Frozen Serving Day Directions

Easy Assembly

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat in microwave for 1-2 minutes.

Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Using a non stick spray, saute onions, carrots and garlic for 5 minutes.
  2. Add beef broth, tomato paste, cabbage, okra, basil, oregano and salt & pepper.
  3. Simmer for 5-10 minutes until all vegetables are tender.
  4. Add zucchini and yellow squash and simmer an additional 5 minutes.

Nutrition Facts

Servings Per Recipe
12 Servings
Serving Size
Serving =1 cup
Amount Per Serving
Calories
51
Total Fat
0g
Cholesterol
0mg
Sodium
350mg
Potassium
552mg
Total Carbohydrates
10g
Fiber
3g
Sugar
5g
Protein
4g
WW+ Points
1
THM Meal Type
E
Zone Blocks
0 Protein 0 Fat 1 Carbs

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