Reducing Soup
A hearty and flavorful vegetable soup with cabbage, squash, and peppers, perfect for comforting meals and suitable for vegetarians seeking a savory, spicy broth.
Ingredients
- 2 qt. water ⓘ
- 1 head shredded cabbage ⓘ
- 4 large onions, chopped ⓘ
- 1 can chicken broth ⓘ
- 1 large bell pepper, chopped
- 4 garlic buds, pressed ⓘ
- 1 pkg. dry onion soup mix ⓘ
- 1 fifth Bloody Mary mix ⓘ
- 1 can beef broth
- 1/4 tsp. cayenne pepper ⓘ
- 5 ribs celery, chopped ⓘ
- 2 zucchini, diced ⓘ
- 2 yellow squash, diced ⓘ
Instructions
- Use a 2-gallon pot for cooking.
- Mix all ingredients except squash and broccoli in the pot.
- Bring the mixture to a boil, then reduce heat and simmer for about 1 hour.
- Add squash and broccoli to the soup.
- Simmer for an additional 15 minutes until vegetables are tender.
Tips & Substitutions
For added depth, consider sautéing the onions and garlic before adding them to the pot. If you don't have cabbage, kale or spinach can be good substitutes. You can also experiment with different broths for varied flavor; vegetable broth works well for a vegetarian option. Adjust the cayenne pepper to your spice preference.
Serving Suggestions
Serve the soup hot, garnished with fresh herbs like parsley or cilantro. It pairs beautifully with crusty bread or a side salad for a complete meal. You could also enjoy it alongside Aunt Chrissey'S Potato Soup for a hearty gathering or as a light lunch with a sandwich.
Storage & Reheating
Leftover soup can be stored in an airtight container in the refrigerator for up to five days. For longer storage, freeze in portioned containers for up to three months. To reheat, simply thaw overnight in the fridge, then warm on the stovetop over medium heat until heated through, adding a splash of water if needed.
Nutrition & Diet Analysis (per serving)
Each serving of Reducing Soup contains roughly 1173 calories, with 37g protein, 165g carbohydrates, and 56g fat. It is an excellent source of vitamin A (333% of the Daily Value), vitamin C (308% of the Daily Value), and dietary fiber (144% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup in advance?
Yes, this soup can be made in advance and actually tastes better the next day as the flavors meld. Store it in the refrigerator for up to five days, or freeze it for longer storage. Just reheat gently before serving.
What other vegetables can I add to the soup?
Feel free to add other vegetables such as carrots, green beans, or peas for added nutrition and flavor. Just be mindful of the cooking time to ensure all vegetables are tender.
Can I make this soup vegetarian?
Absolutely! Substitute the chicken and beef broth with vegetable broth and skip the meat ingredients. The soup will still be hearty and flavorful, perfect for a vegetarian meal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).