I love a good soup - most chefs do! It can be a one dish meal full of nutrients or it can be great snack (just zap a bowl in the microwave and eat). I am especially thankful that most soups are really satisfying, low in calories and easy to make.
Here is a soup I make in my pressure cooker (not like my mom's pressure cooker that was scary but a Swiss one that is really full proof - or try one of the electric ones). This can easily be made in a slow cooker on low for 4 or 5 hours as well. It makes a big batch. Because it has vinegar in it, it last a long time in the frig or freezer.
I like to keep these low point soups around during the holidays so I can make a good choice and eat this instead of holiday treat that is handy to grab and calling my name!
CABBAGE SOUP WITH CARAWAY (or no caraway if you don't like that flavor)
2 t canola oil
1 med onion coarsely chopped
1 lg carrot large dice
1 - 2 T caraway seed (or use fennel or dill if you prefer)
1 bay leaf
2 cups apple cider
2 cups stock of your choice
2 cups cold water
2 T cider vinegar
1 8 oz can tomato sauce
1 28 oz can chopped tomatoes - including the juice
1 small head of cabbage (about 2 lbs) quartered, cored and shredded
1 t salt (or to taste)
freshly ground pepper
Saute the onion in oil. Add the carrot and caraway seed and saute another minute or so. Dump in all the other ingredients. Put your lid, securely, on the pressure cooker and bring to high pressure. Cook 5 minutes. Release pressure with quick release method. You are done!
If you are using a slow cooker, after you saute the onion, dump everything into your crock pot and cook on low for 4 - 5 hours.
You can alter the recipe by the addition of 1/3 cup of rice - but that adds a 0.5 pt to each serving (but it is more filling that way).
Overall this is about 1/2 pt per serving if you divide into 10 servings. It is so good you might want to have a second helping!
Here is a soup I make in my pressure cooker (not like my mom's pressure cooker that was scary but a Swiss one that is really full proof - or try one of the electric ones). This can easily be made in a slow cooker on low for 4 or 5 hours as well. It makes a big batch. Because it has vinegar in it, it last a long time in the frig or freezer.
I like to keep these low point soups around during the holidays so I can make a good choice and eat this instead of holiday treat that is handy to grab and calling my name!
CABBAGE SOUP WITH CARAWAY (or no caraway if you don't like that flavor)
2 t canola oil
1 med onion coarsely chopped
1 lg carrot large dice
1 - 2 T caraway seed (or use fennel or dill if you prefer)
1 bay leaf
2 cups apple cider
2 cups stock of your choice
2 cups cold water
2 T cider vinegar
1 8 oz can tomato sauce
1 28 oz can chopped tomatoes - including the juice
1 small head of cabbage (about 2 lbs) quartered, cored and shredded
1 t salt (or to taste)
freshly ground pepper
Saute the onion in oil. Add the carrot and caraway seed and saute another minute or so. Dump in all the other ingredients. Put your lid, securely, on the pressure cooker and bring to high pressure. Cook 5 minutes. Release pressure with quick release method. You are done!
If you are using a slow cooker, after you saute the onion, dump everything into your crock pot and cook on low for 4 - 5 hours.
You can alter the recipe by the addition of 1/3 cup of rice - but that adds a 0.5 pt to each serving (but it is more filling that way).
Overall this is about 1/2 pt per serving if you divide into 10 servings. It is so good you might want to have a second helping!
Comments