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)
- 3 cups vegetable broth
- 1 cup water
- 2 (8 oz) cans tomato sauce)
- 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 sauce, 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 6 minutes. When time is up let pot sit for 5 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 sauce, onion soup mix and Worcestershire sauce to the slow cooker.
- Cover and cook on low for 6 hours or on high for 3 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 sauce.
- Category: Soup
- Method: Instant Pot or Slow Cooker