In this video, Betty demonstrates how to make “Souper” Tomato Soup. This is a rich, creamy tomato soup that can be put together quickly and easily. It tastes…
Video Rating: 4 / 5
Question by Marc B.: Leftover cabbage- have a good soup recipe?
We still have some leftover cabbage and potatoes from St Patrick’s Day, I thought I’d make it into a soup tomorrow with onions, carrots and a soup bone. Any suggestions how to jazz it up a little bit?
Best answer:
Answer by Mindy G
A cabbage soup with potatoes and other ingredients.
INGREDIENTS:
1/2 cup chopped onion
2 tablespoons butter
3 cups shredded cabbage (about 1/2 head)
1/4 cup chopped cabbage
3 cups water
1 teaspoon salt
2 cups diced potato
1 can (14 1/2 ounces) evaporated milk
minced parsley
dash paprika
PREPARATION:
In a heavy skillet, heat butter over low heat; cook onion until golden in color. Add cabbage with the water, salt, and potatoes and cook until tender, about 20 minutes. Add milk. Heat through, but do not boil.
Sprinkle each serving with a little parsley and a dash of paprika, if desired.
Serves 6.
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Cabbage And Potato Soup With Sweet Italian Sausage
The Author says: “This simple dish comes from the tradition of Italian cucina povera (the food of the poor) which relies on a few humble ingredients masterfully combined to make the whole much greater than the sum of its parts. Sausage infuses this soup with rich flavor, and tomato paste gives it an appealing pale orange hue. I prefer using sweet fennel sausage, but you can substitute the spicy variety, if you wish. Add Savory cabbage, potatoes and a generous protion of Pecorino Romano, and you have a deeply satisfying one-pot meal. For more substance, ladle the soup over thick slices of peas.”
Cooking Times:
5 minutes on high pressure
Ingredients
1 pound Italian pork sausages, cut into 1/2-inch slices
2 cups coarsely chopped onions
2 tablespoons tomato paste
8 cups chicken or turkey broth
2 pounds Idaho (russet) potatoes, peeled and cut into 1-inch cubes
1-1/2 pounds Savoy cabbage, cored and shredded
1/4 cup minced fresh parsley
1 cup freshly grated Pecorino Romano cheese
Salt to taste
6 slices hearty peasant bread (optional)
Freshly ground black pepper to taste
Instructions
Place the sliced sausage in the cooker and turn the heat to medium-high. When the sausage begins to sizzle, turn the heat to medium, stir, and continue to cook, stirring frequently, until the sausage is lightly browned, 2-3 minutes. Add the onions and tomato paste and cook, stirring frequently, 2 minutes more.
Add a few cups of broth and stir well to scrape up any browned bits stuck to the bottom of the cooker. Add the remaining broth, potatoes and cabbage. (Don’t be concerned if the contents exceed the maximum recommended capacity; the cabbage will wilt as you bring up the pressure).
Lock the lid in place. Over high heat, bring to high pressure (This may take longer than usual since the pot is so full.) Reduce the heat just enough to maintain high pressure and cook for 3 minutes. Quick-release the pressure by setting the cooker under cold running water. Remove the lid, tilting it away from you to allow excess steam to escape.
Stir in the parsley, 1/3 cup of Pecorino Romano, and add salt. If using bread, set a slice on the bottom of each bowl and ladle the soup on top. Sprinkle on a liberal portion of Pecorino Romano and black pepper. Pass any remaining cheese at the table.
Yield: 6 servings
Variations:
Substitute chopped chicory or escarole for the cabbage. Use Italian-style chicken or turkey sausage instead of pork sausage.
What do you think? Answer below!
best way to store it thanks
@laurencelikestopgun I’ve always wanted to do that! –Betty
Oh my Lord, Betty!!!!! Tomato soup is my most favorite soup!!! I HAVE to
make this!!! YUMMO!!
i’m so gonna make this xD
@monicasweetu91 Obviously, some people do. I get criticized when I make
something like tomato soup, without starting with raw tomatoes. My
philosophy, however, it that more of my viewers want ideas on how to
combine flavors, and they usually want a quick and easy method. Most of
them realize that they can adapt the recipe if, for example, they want to
start with raw tomatoes and add dried herbs. I feel an obligation to try to
meet the needs of the majority of my viewers. –Betty
@emmyemmyoxenfree Thanks! –Betty
@Gargopallet16 I am always happy for your questions! –Betty
@HamTheDog Im on the opposite spectrum, I think I will have to make this
but omit the canned tomatoes and start out with sauteing a fresh tomato
with garlic and oregano then continue with the recipe from there. I was
going to grill some cheese sandwiches but after seeing there is cheese in
the soup I think I will just grill some fresh bread! One of the great
things about Bettys recipes is how well you can adapt them to your own
tastes.
I like easy! I’m going to try your bacon tip too.
@beadyslay Thanks for your nice comment! –Betty
Looks great Betty! Thanks!
@jayocallaghan Yes, parmigiano-reggiano cheese would be delicious in this
tomato soup! –Betty
@llib90630 Any type of egg roll would be great with this soup!–Betty
@thissmellss I have been doing a series of food suggestions for Mother’s
Day. In the U.S., Mother’s Day is this coming Sunday. –Betty
Love this! Now I do not have to do the lazy man’s tomato soup which is
powder milk + packaged pasta sauce XD
Your tomato soup looks lovely Betty. I had some tomato and basil soup for
lunch today but this was out of a tin…yours looks so much tastier, I will
be trying this recipe for sure…thanks for sharing …..Richard
@Emux33 Everything seems to be cut and squeezed here a little. Canned soup
here recently is no exception. A little less meat and noodles.
will lumpia go with this?
@TAMAGOTCHIxD Thanks! –Betty
@1970sarteaga You are very welcome for the recipe! My family loves it!
Thanks for your sweet comment! –Betty
@squirrel6158 Yes, but it cooks so quickly on the stove top that it is done
shortly after you would have stirred the ingredients together. Of course,
if you do not have a stove top, but do have a crock pot, certainly you
should go ahead and use it! –Betty
@bettyskitchen Well all those picky people can go watch the Food Network
LOL. I appreciate your channel for that very reason–the recipes are easy
and use ingredients most folks use or keep on hand. Working people/moms
don’t have time to let raw ingredients cook most nights!
@kramenna Thanks! –Betty
@bettyskitchen okay thanks betty! sorry i didnt know but i asked because
–Sylvano 
you know im intrested in american food/recipe’s
@pinkeyshort You could probably lightly scald the milk to further reduce
it, though Betty may have some other ideas as well. I would also crumble
the bacon and sprinkle it over the pasta after it has been plated as
opposed to omission.
This recipe is different and both healthy and low-carb.
Thanks to Marie at recipezaar for posting.
Penne With Cabbage, and Italian Sausage in Marinara Sauce Recipe #165843
A wonderful combination of cabbage and Italian sausage in a marinara sauce served with Penne pasta.
by Marie
4
servings
time to make 50 min 20 min prep
1/4 cup olive oil
4 garlic cloves, peeled and mashed
1 lb Italian sausage, removed from casings
1 lb savoy cabbage, cooked and chopped into bite-size pieces
salt and pepper (to taste)
3 cups marinara sauce
1 lb penne
freshly grated parmesan cheese
1. Heat oil and garlic in a large sauté pan over medium heat.
2. Add crumbled sausage, and sauté until meat is cooked.
3. Add cooked cabbage pieces and salt and pepper to taste, and sauté for an additional 2 minutes.
4. Stir in Marinara Sauce, and cook for 5 minutes, until flavors have blended.
5. Meanwhile, cook penne in a large, deep pot in rapidly boiling salted water until al dente.
6. Drain pasta, and return it to the pot with 1/2 cup of sauce.
7. Stir for one minute over high heat, then place sauced pasta on serving platter and pour remaining sauce on top.
8. Sprinkle top with Parmesan cheese and serve.
Add some onions, fresh parsley and cook in chicken or veg stock. Add a can or jar of saur kraut and dont drain it and a can of tomato sauce. You will become addicted.
I hope you give this a chance.
I often add cabbage to my cheese soup
Brown cubed bacon or ham with onions, carrots, celery and shredded cabbage in butter and olive oil. Season with thyme, salt, pepper and a bit of hot sauce.
Add enough flour to coat all ingredients and let cook thru.
Add cream/milk and bring to a boil to thicken – add chicken stock for a bit thinner consistency. Slowly add shredded sharp cheddar cheese till a consistency you like for a cream soup. Serve with hot sauce for those who like a little more kick and good crusty bread.
Ok, so you cooked the cabbage in the same pot as the corned beef, Right?
So it already has beef flavor. You then don’t need a soup bone add some ground round or chuck. (cook 1st and drain the grease off)
I do this every time I cook a corned beef and cabbage meal.
If you have any leftover meat dice it and add that, a can of diced tomatoes, celery, onion, okra (it will thicken the soup), zucchini, yellow crookneck squash, corn, potatoes, and really any other veggies you prefer, it’s all a matter of taste, yours.
I usually take a pot of this to work with me and everyone will come back for seconds.
use diced tomatoes and a tomato juice or v-8 juice as your broth. add salt, pepper and some garlic. makes an excellent soup.