Vegetable Cabbage Soup Recipe

Name: Vegetable Cabbage Soup
Prep time: 15 min
Cook time: 1 h
Total time: 75 min
Cuisine: American
Ingredients: 1 pc Cabbage Red; 500 g Carrot; 100 g Celery Stalk; 100 g Sambar Onion Peeled; 400 g Pastazara Peeled Tomatoes In Tomato Juice; 400G Freshos Corn Kernels; 200 g Green Peas (Peeled); 250 g Zucchini Green; 70 g Namakwali Authentic Mix Seasoning Flavoured Salt; 1 pc (50 g) Everest Tasteeto Black Pepper | Grinder Cap Bottle

American cuisine

About this recipe

A hearty and nutritious soup featuring lean beef and a medley of vegetables, perfect for a diabetic-friendly dinner. This dish is packed with flavor and fiber to support a balanced meal.

Ingredients

1 pc Cabbage Red
500 g Carrot
100 g Celery Stalk
100 g Sambar Onion Peeled
400 g Pastazara Peeled Tomatoes In Tomato Juice
400G Freshos Corn Kernels
200 g Green Peas (Peeled)
250 g Zucchini Green
70 g Namakwali Authentic Mix Seasoning Flavoured Salt
1 pc (50 g) Everest Tasteeto Black Pepper | Grinder Cap Bottle

Instructions

1. In a large pot, bring 6 cups of water to a boil. Add 1 head of chopped cabbage, 200 g diced zucchini, 3 diced carrots, 2 diced celery stalks, and 3 diced onions. Simmer for 30 minutes until the vegetables begin to soften.
2. Add 2 cups of diced tomatoes, 2 cups of corn kernels, and 2 cups of peas to the pot. Stir well and cook for another 30 minutes, allowing the flavors to meld.
3. Adjust the seasoning with salt and pepper to taste.
4. Let the soup stand for 10 minutes before serving to enhance the flavor. Serve hot for a satisfying dinner.