BEET, GINGER AND RED CABBAGE SOUP
This creamy, ruby red soup as a touch of ginger and rosemary. It's topped with a dollop of sour cream and toasted walnuts.
Provided by Food Network Kitchen
Time 1h
Yield 4-6
Number Of Ingredients 11
Steps:
- Heat the butter in a medium saucepan over medium heat. Add the onion and cook, stirring, until tender, 3 to 5 minutes. Add the potato, ginger, thyme, rosemary, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer.
- Add the beets and cabbage and simmer until the potatoes and vegetables are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the herbs and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full).
- Reheat the soup if necessary and adjust the consistency with water and seasoning with salt and pepper as needed
- Serve hot with a dollop of sour cream and toasted chopped walnuts sprinkled on top.
CABBAGE AND BEEF SOUP
When I was a little girl, I helped my parents work the fields of their small farm. Lunchtime was always a treat when Mother picked fresh vegetables from the garden and simmered them in her big soup pot. We loved making this delicious recipe. -Ethel Ledbetter, Canton, North Carolina
Provided by Taste of Home
Time 1h20m
Yield 12 servings (3 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Stir in the remaining ingredients except parsley. , Bring to a boil. Reduce heat; cover and simmer for 1 hour. Garnish with parsley.
Nutrition Facts : Calories 116 calories, Fat 3g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 582mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 3g fiber), Protein 11g protein. Diabetic Exchanges
BEEF, BEET AND CABBAGE SOUP (CROCK POT AND WW)
My husband loved this and it is only 4 pts/serving. I used 2 yellow and 2 red beets -- but if I can find them I may try it with only yellow beets next time to cut down on the redness of the soup. Recipe source: WW Momentum Cookbook
Provided by ellie_
Categories Vegetable
Time 8h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet over medium high heat heat the oil and then add the beef, cooking until browned (10 minutes). Transfer beef to slow cooker.
- Add onions to skillet and cook until softened (5 minutes). Transfer to slow cooker with the remainder of the ingredients.
- Cover and cook on low for 8-10 hours.
- Remove bay leaf and serve.
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