Breezy Spicy Rotel and V-8 Cabbage Soup

This was adapted from a recipe originally posted here by "SassMuffin", who is no longer a member. I made this using Rotel’s “hot” variety, which has Habenero peppers in it. And this soup was definitely HOT – lol! It was sort of like a spicy hot gazpacho in many ways. In fact, I might try some of the leftovers chilled with a dollop of sour cream on top.


Breezy Spicy Rotel and V-8 Cabbage Soup
(adapted from a recipe by “SassMuffin” from “Net Cooking Talk”)

1 whole small/medium head of cabbage, tough outer leaves removed, cored, & chopped
3 medium peeled & chopped carrots
8 oz. sliced white button mushrooms
1 small or ½ large bell pepper – any color - chopped
1 small peeled & chopped onion
1 medium zucchini, sliced lengthwise into quarters & sliced
1 can Rotel tomatoes – original or “hot”
1 can (14-15 oz) diced tomatoes with chili peppers
1 packet of dry Lipton Onion Soup mix
1 (14-15 oz.) can of lima beans, drained
One 46 oz bottle of V-8 juice
Ground cayenne pepper & salt to taste.

Combine all ingredients in a large stock pot, cover, & bring to a low boil. Lower heat to a simmer, & cook until vegetables are tender & flavors have blended to your liking. Season with cayenne pepper & salt to taste. Serve with some nice warm crusty bread & a green salad.


The original recipe called for this to made in a crockpot, in which case it advised “simmering all day” – I imagine on “low”. I’m not sure that it would take “all day”, but this is definitely something that would work well in a crockpot.
 

QSis

Grill Master
Staff member
Gold Site Supporter
Wow, you have the whole garden in there, Breezy! LOL!

Lee
 
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