Did you know January is National Soup Month and February 4 is National Homemade Soup Day? With the weather being colder on some days and folks wanting something warm and healthy, think about a pot of soup.
A little history on soup tells us soup has been around since 6,000 B.C. and in early times soup was called “pottage.” By the Middle Ages, the word “soup” had replaced “pottage.” The word soup is thought to have come from the sound made by slurping hot liquid from a spoon.
There are at different types of soup, from clear liquid to cream based. Soup-based meals that emphasize vegetables, beans, and low-fat bases can be a smart way to eat healthy, while helping stretch your budget. Soups and stews offer a variety of quick and easy ways to prepare and eat more meals at home with your family. Simply add whole-wheat bread or crackers, a fruit or salad and your meal is complete.
Another tip is to save small amounts of leftover meats, poultry, and vegetables and add them to a soup. You can freeze leftovers until ready to use in your soup. It’s easy to accommodate your family preferences by substituting similar ingredients.
An easy recipe is the Multi-cooker Cabbage Soup. The recipe can be prepared in a slow cooker or on the stove top. This recipe uses fresh vegetables and some canned items to provide a variety of nutrients and fiber. Soup makes a great cold weather meal or side. So, try this recipe and others we post to expand your recipe collection and skills.
Multi-Cooker Cabbage Soup
Multi-Cooker Cabbage Soup is full of wholesome vegetables simmered in
flavorful stock for a hearty, yet light meal.
Prep Time10 minutes, Cook Time 5 minutes Pressure Time and NPR :20 minutes
Total Time 30 minutes, Servings 6 servings, Calories140 kcal
- 2 tablespoons olive oil
- 1 large, sweet onion, diced
- 4 cloves garlic, minced
- 1 green bell pepper, diced
- 2 medium carrots, peeled and sliced into coins
- 1/2 cabbage chopped
- 2 14. 5 ounces cans San Marzano diced tomatoes, or 4 cups roma tomatoes, peeled & diced
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- 1/2 teaspoon red pepper flakes
- 1 teaspoon salt or to taste
- 1 teaspoon pepper or to taste
- 6-8 cups low-sodium vegetable broth or chicken broth
- 3 bay leaves
Garnish: Fresh parsley leaves finely chopped (optional)
- Set multi-cooker to Sauté mode.
- Once HOT, add olive oil, let it warm up, and add onion, cook for a few minutes, until soft.
- Add minced garlic, cook for 1 minute, stirring all the time.
- Add bell peppers, carrot, diced tomatoes, and tomato paste stir and cook for 1 minute.
- Add the rest of the ingredients. Stir to combine.
- Make sure you don’t go over the MAX fill line of the pot.
- Close lid and set to Manual High Pressure for 5 minutes. It will take about 10 minutes for the Instant Pot to reach high pressure, then it will cook for 5 minutes. Make sure you close the vent.
- When the timer goes off, do a 10-minute Natural Pressure Release. Then carefully open the vent and release any remaining steam.
- Open the multi-cooker, remove and discard the bay leaves and gently stir to combine the soup.
- Taste and adjust for salt and pepper.
- Serve and garnish with chopped parsley (optional)
Calories: 140kcal | Carbohydrates: 22g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Sodium: 1395mg | Potassium: 563mg | Fiber: 5g | Sugar: 12g | Vitamin A: 4838IU | Vitamin C: 103mg | Calcium: 90mg | Iron: 2mg
For recipes or additional information, contact Hempstead Co. Extension at 870-777-5771.
“The University of Arkansas System Division of Agriculture is an equal opportunity/equal access/affirmative action institution.”
“La Universidad de la División de Sistemas de Arkansas de Agricultura es un / igualdad de acceso institución acción de igualdad de oportunidades / afirmativa.”