This soup can be made just as easily on the stove top; it will probably take about 30 minutes to cook on the stove. I used Old World Seasoning which is a spice blend containing paprika, celery, garlic, onion, dill seed and dill weed, caraway seed, turmeric, bay leaf, marjoram, thyme, savory, basil and rosemary. Use your favorite spice/herb blend.
Course
Soup
Prep Time15minutes
Cook Time15minutes
Total Time30minutes
Servings8
Calories291kcal
Ingredients
1tablespoonolive oil
2leekswhite parts only, washed thoroughly, thinly sliced (~ 1 cup)
2garlic clovesminced
2chicken chorizoI bought mine from Whole Foods
2carrotssliced (~1 cup)
2celerysliced (~ 1 cup)
5small potatoessliced (~ 2cups)
3cupsshredded cabbage
1 1/2cupscooked white beansif using canned beans, rinse well before using
8cupslow sodium chicken broth
2teaspoonsPenzeys Old World Seasoning
Instructions
Heat oil in a pressure cooker. Add leeks, garlic, chorizo, carrots and celery. Saute 4-5 minutes until sausage is browned and leeks are softened. Add potatoes, cabbage, beans and broth. Seal pressure cooker and cook on high for 15 minutes. Quick release pressure. Serve.
Nutrition Facts
Rustic Cabbage Vegetable Soup
Amount Per Serving
Calories 291Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g13%
Cholesterol 13mg4%
Sodium 293mg13%
Potassium 1134mg32%
Carbohydrates 40g13%
Fiber 6g25%
Sugar 4g4%
Protein 14g28%
Vitamin A 2990IU60%
Vitamin C 39.9mg48%
Calcium 84mg8%
Iron 3.4mg19%
* Percent Daily Values are based on a 2000 calorie diet.