Carrot, Potato, and Cabbage Soup Recipe

"This is an extremely easy soup to make. It freezes very well, so you can double or triple the recipe and keep it in the freezer."

Ingredients

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4 large carrots, thinly sliced

2 large potatoes, thinly sliced

1 large onion, thinly sliced

1/4 medium head green cabbage, thinly sliced

2 cloves garlic, smashed

6 cups chicken stock

1 tablespoon olive oil

1/4 teaspoon dried thyme

1/4 teaspoon dried basil

1 teaspoon dried parsley

1 teaspoon salt

ground black pepper to taste

Prep 30 m

Cook 20 m

Ready In 50 m

Combine the carrots, potatoes, onion, cabbage, garlic, chicken stock, olive oil, thyme, basil, parsley, salt, and pepper in a stock pot over medium-high heat; bring to a simmer and cook until the carrots are tender, about 20 minutes. Transfer to a blender in small batches and blend until smooth.

Partner Tip
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Per Serving: 161 calories;3.1 g fat;31.3 g carbohydrates;3.8 g protein;< 1 mg cholesterol;1196 mg sodium.Full nutrition
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