Kale and Cabbage Soup

Kale and Cabbage Soup

GinaG

"I made this recipe as a spin-off of Portuguese kale soup. I liked it so much! I like to serve this with freshly squeezed lemon juice or grated Parmesan cheese (but not both)."
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Ingredients

1 h 15 m servings 199 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 199 kcal
  • 10%
  • Fat:
  • 7.9 g
  • 12%
  • Carbs:
  • 25g
  • 8%
  • Protein:
  • 10.6 g
  • 21%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 3229 mg
  • 129%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Combine tomatoes, butter, dried minced onion, salt, and black pepper in a small saucepan over medium heat. Bring mixture to a simmer, place a cover on the saucepan, and cook at a simmer for 15 minutes.
  2. Heat olive oil in a stock pot over medium heat. Cook and stir celery, onion, garlic, and bay leaves in hot oil until onion is translucent, about 5 minutes. Add tomato mixture; cook and stir another 5 minutes.
  3. Remove and discard bay leaves. Pour water into the stock pot. Stir green cabbage, beef base, herbes de Provence, and red pepper flakes into the water. Loosely cover the stock pot and cook the mixture for 25 minutes.
  4. Stir kidney beans and kale into the soup. Again loosely cover the pot and continue cooking another 15 minutes.

Reviews

Read all reviews 9
  1. 11 Ratings

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Most helpful positive review

I really liked this soup a lot and will definitely make it again. I originally tried it because I felt the need for some greens and all that kale and cabbage fit the bill! Like the previous rev...

Most helpful critical review

Followed recipe, just tasted bland. Maybe leftovers might taste better tomorrow. I'll save it in my recipe box, just incase.

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I really liked this soup a lot and will definitely make it again. I originally tried it because I felt the need for some greens and all that kale and cabbage fit the bill! Like the previous rev...

I really like this soup. We have made it twice now, and enjoyed it both times. It is a little bland, although the flavor seems to get stronger as time goes by. I might play a little with differe...

Followed recipe, just tasted bland. Maybe leftovers might taste better tomorrow. I'll save it in my recipe box, just incase.

Surprisingly good. Nice way of getting healthy vegetables in a simple dish. Even my children loved it.

Not sure why it calls for dried onion with the tomatoes, esp. when raw onions go into the stock pot. As for taste, I added enough spices so it would have flavor, but it was still not that inter...

Good hearty, healthy soup. Changes made: added 3 Italian sausages, 2 chopped potatoes, eliminated beef stock, used 1 litre chicken broth for part of liquid, used 28oz canned tomatoes instead of...

Tasty soup, and I'll likely make it again when I have the ingredients on hand. I did make two changes, I substituted a can of diced tomatoes for the fresh, and I added six ounces of diced lefto...

Made this when my husband had a bad cold...added some leftover chicken....a keeper! Hopefully a cure!

I like that it is meat free, and so simple. The only snag in the original recipe is the 1/2 cup of beef base. What I have is a powder, and even 3 TBSP was too much. Still, it's one for the re...

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