Potato and Cabbage Soup

Potato and Cabbage Soup PinThis 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.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.
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Potato & Cabbage Soup
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This Potato and Cabbage Soup is full of flavor and nutrients. The potatoes make it more filling than most cabbage soup recipes.
Servings Prep Time
8 servings 20 minutes
Cook Time
2 hours
Servings Prep Time
8 servings 20 minutes
Cook Time
2 hours
Potato & Cabbage Soup
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This Potato and Cabbage Soup is full of flavor and nutrients. The potatoes make it more filling than most cabbage soup recipes.
Servings Prep Time
8 servings 20 minutes
Cook Time
2 hours
Servings Prep Time
8 servings 20 minutes
Cook Time
2 hours
Ingredients
Servings: servings
Instructions
  1. Heat 2 tbsp veggie broth in large pot.
  2. Add chopped celery, carrots, broccoli stalk (if using) and shallots. Saute over medium heat for 2-3 minutes to soften.
  3. 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.
  4. Add sliced mushrooms and simmer until mushrooms are soft, about 20-30 minutes. You may want to add more broth at this time.
Recipe Notes

Serving size is about 2 cups.

2 replies
  1. Connie
    Connie says:

    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!

    Reply

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