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Recipe Spicy Vegetable & Cabbage Soup

Spicy Vegetable & Cabbage Soup

  • Difficulty Level: 2
  • Serves Serves: 10
  • Preparation

    20mins

  • Cooking

    62mins

Vegetarian Fusion Vegetable Lunch Dinner Appetizer Over 60 mins

What You Will Need

Ingredients

  • 1 Tbsp. olive oil
  • ½ cup diced onions
  • 1 Tbsp. Lee Kum Kee Minced Garlic
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 6 yellow potatoes, quartered
  • 28 oz. canned diced tomatoes
  • 1 lb. chopped green cabbage (5 cups)
  • 5 cups vegetable stock
  • 1 cup cannellini beans (white beans)

Seasoning

  • 1 Tbsp. Lee Kum Kee Chiu Chow Style Chili Oil
  • 1 tsp. salt
  • ½ tsp. black pepper
  • 1 tsp. dried oregano
  • 1 tsp. dried thyme
  • 2 Tbsp. chopped parsley

Made with
Lee Kum Kee products

Garlic

Other Sauces

Minced Garlic
Chiu Chow Style Chili Crisp Oil, 7.2 oz (205 g), Jar (MS)

Chili Sauce, Oil

Chiu Chow Style Chili Crisp Oil

How to make it

  1. Heat a dutch oven to medium heat, adding in the olive oil and once hot, add in the diced onions and let cook down for 2 minutes, followed by the Lee Kum Kee Minced Garlic and stir. 
  2. Add in chopped celery, carrots and let that cook down for 10 minutes.
  3. Add in the quartered potatoes and mix, then add diced tomatoes, chopped green cabbage and vegetable stock and stir. Cover and turn to low heat to simmer for 30 minutes. 
  4. Add in the cannellini beans, Lee Kum Kee Chiu Chow Style Chili Oil, salt, black pepper, dried oregano, dried thyme and chopped parsley then stir. Cover and let simmer for another 15-20 minutes until potatoes are soft. Ladle into bowls and serve with some more fresh chopped parsley. 

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