Potato and Cabbage Soup
This delicious Potato and Cabbage Soup was created from spare veggies we had lying around our refrigerator. At only 126 calories for roughly 2 cups, this also makes a great weight-loss recipe.
One of Amelia’s pet peeves is the sheer volume of broccoli stalk that comes on a relatively small head of broccoli. For years, we’ve been throwing the stalks in the trash even though they account for almost 70% of the weight charged by the grocery store.
We’re really striving to be less wasteful, so we’ve been figuring out how to eat the parts of veggies we’ve been throwing away, like broccoli stalks and Beet Greens. That’s why Amelia invented this recipe…mainly to use the broccoli stalks we didn’t want to waste.
She cut the tough nubs off the stalk, chopped it up into small pieces and threw them in this tasty Potato and Cabbage Soup. Since broccoli stalks have the same nutritional content as broccoli florets, we’ve been throwing away most of the broccoli’s nutrition! But not anymore!
We also use our spare veggies to make Easy Vegetable Broth from Scraps. That recipe puts our veggie scraps to good use and saves us at least $20/month in store-bought veggie broth.
This recipe is very low calorie, but pretty filling. However, you should still pair it with a Hearty Side Salad, some Steamed Broccoli or a slice of Whole-Grain Bread.
- 4 stalks celery chopped
- 4 medium carrots chopped
- 2 medium shallots chopped
- 2 tbsp vegetable broth
- 4 medium red potatoes cut into bite size chunks
- 1/2 medium cabbage thinly sliced
- 1 medium broccoli stalk chopped small (optional)
- 1 tsp celery salt
- 1 medium bay leaf
- 1/2 tsp ground mustard
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 tsp garlic powder
- 2 tbsp apple cider vinegar
- 1/8 tsp cayenne pepper
- 1 cup mushrooms sliced
- 8 cups vegetable broth
- Heat 2 tbsp veggie broth in large pot.
- Add chopped celery, carrots, broccoli stalk (if using) and shallots. Saute over medium heat for 2-3 minutes to soften.
- Add potatoes, cabbage, seasonings, apple cider vinegar and 8 cups veggie broth to pot. Bring to a boil, reduce heat, cover and simmer until veggies are soft and the flavors combine, about 1.5 hours.
- Add sliced mushrooms and simmer until mushrooms are soft, about 20-30 minutes. You may want to add more broth at this time.
Serving size is about 2 cups.
This soup presents a fantastic depth of flavor. I made two changes due to ingredients available in my pantry. I used ‘no-chicken’ chicken broth instead of vegetable broth.I also did not have celery salt so I used Mrs. Dash table blend (no salt) as a substitute to reduce the sodium. It is an excellent recipe and I will be adding it to my monthly list!
Great! Glad you liked it! And great idea to use Mrs. Dash to reduce the sodium. Thanks for the comment!