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Cabbage Soup

Rated as 3.6 out of 5 Stars

"This is a different twist on cabbage soup; I think normally it's plain. You can do cabbage soup without the meat and have a nice vegetarian dish as well."
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Ingredients

5 h 20 m servings 158 cals
Original recipe yields 6 servings

Directions

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  1. Process cabbage, chard, kale, green onions, bell pepper, carrot, and celery in a food processor until finely chopped; transfer to a slow cooker. Add chicken bouillon, bacon, marjoram, parsley, and sage. Pour enough water over the ingredients to fill slow cooker to the brim of the crock.
  2. Cook on High for 5 hours.

Footnotes

  • Partner tip: Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts


Per Serving: 158 calories; 10.6 g fat; 11.6 g carbohydrates; 5.7 g protein; 16 mg cholesterol; 877 mg sodium. Full nutrition

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Reviews

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I followed the recipe to the letter, except I shredded the cabbage while processing the other veggies finely. The soup was fantastic, though three bouillon cubes were not enough to salt that mu...

I had the soup vegetarian without a processor and it turned out great. Note I added salt and pepper and added onion powder to the ingredients. I made it vegetarian using fake bacon and not chick...

I made some serious changes, two of which were not good. I am assuming that had I followed the recipe exactly, it would have been 4 stars. The version I made was probably 3 stars. The day I made...