Description
A flavorful soup with lots of veggies including cabbage, carrots and cauliflower. With only 87 calories per cup of soup you can eat this with no guilt!
Ingredients
Scale
- 5 ribs of celery, chopped
- 3 large carrots, peeled and chopped
- 1 onion, finely diced
- 1 green pepper, cored and diced
- 1/2 of a head of cabbage, cored and chopped
- 1 (12 oz) package of frozen cauliflower (or 1 small head of cauliflower, cut into florets)
- 1 cup water
- 1 cup beef or vegetable broth
- 4 cups tomato juice
- 1 (1 oz) package of onion soup mix
- 1 Tbsp Worcestershire sauce
- Black pepper
Instructions
Instant Pot Instructions:
- Add celery, carrots, onion, green pepper, cabbage, cauliflower, water, broth, tomato juice, onion soup mix and Worcestershire sauce to the Instant Pot.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the soup button to 15 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Stir and add in fresh cracked pepper to taste. Ladle into bowls and serve.
Slow Cooker Instructions:
- Add celery, carrots, onion, green pepper, cabbage, cauliflower, water, broth, tomato juice, onion soup mix and Worcestershire sauce to the slow cooker.
- Cover and cook on low for 8 hours or on high for 4 hours.
- Stir and add in fresh cracked pepper to taste. Ladle into bowls and serve.
Notes
For a lower sodium version of this recipe look for low sodium versions of beef broth, onion soup mix and tomato juice.
- Category: Soup
- Method: Instant Pot or Slow Cooker