Joyce’s Spicy Cabbage Soup
Joyce’s Spicy Cabbage Soup
1 large can (49.5 oz) chicken broth
1 large can (28 oz.) Italian cut green beans
1 can (14.5 oz.) corn
1 can (10 oz.) Rotel diced tomatoes HOT
1 can (14.5 oz.) petite diced tomatoes
1 can (5.5 oz.) Spicy V8 juice (opt.)
1/2 head of cabbage chopped
2 cups chopped carrots
2 cups chopped celery (with leaves)
2 cups chopped onion
Pour first 6 ingredients, including liquid, into large stock pot and place on stove on medium heat. Chop the remaining ingredients (fresh veggies) and add them to the stock pot. Add water until all veggies are covered. Increase heat until soup comes to boil, then reduce heat and simmer on low only until carrots are “al dente” (approximately 20-30 minutes). DO NOT OVERCOOK or all the veggies will be mushy, taste the same, and will be bland in color.
I pour the soup into individual containers (approximately 2 cups each) so that it is easy to pop into the microwave for lunch or dinner.
Makes: A lot! One batch lasts me about a week and a half.
Serving size: Approx. 2 cups
Calories: Approx. 120
Yummy additions:
I like to get Jennie-O Italian seasoned ground turkey, brown it, squeeze out as much fat as I can, and store in 3 oz baggies (approx. 130 calories). Adding to a serving of soup makes it a very filling meal that’s protein-filled, but still low fat. Over Christmas, I added ham bits from our spiral-sliced ham, and it made the soup absolutely divine!
