Description
A healthy and low-calorie Cabbage Soup Diet Recipe packed with fresh vegetables simmered in a flavorful broth. Perfect for a light dinner or detox meal, this soup combines cabbage, carrots, green beans, bell pepper, and celery with savory seasonings for a comforting and nutritious dish.
Ingredients
Vegetables
- 2 large carrots, chopped
- ½ onion, chopped
- 1½ cups green beans, cut into ½ inch pieces
- 1 green bell pepper, diced
- 3 celery stalks, chopped
- 1 medium head cabbage, chopped
Liquids and Broth
- 1 – 16 oz can whole tomatoes with liquid
- 1 quart V8 juice
- 1 – 14 oz can beef broth
Seasonings
- 1 – 1 oz envelope dry onion soup mix
- 2-3 bay leaves
- 1 teaspoon dried basil
- Salt and pepper, to taste
Other
- Water, enough to cover the vegetables
Instructions
- Prep your veggies: Wash and chop the carrots, onion, green beans, green bell pepper, celery, and cabbage into the specified sizes.
- Combine ingredients: Place all the chopped vegetables into a large pot.
- Add liquids and seasonings: Pour in the V8 juice, beef broth, and add the whole tomatoes with their liquid. Stir in the dry onion soup mix, bay leaves, dried basil, salt, and pepper.
- Add water: Pour in enough water to completely cover the vegetables in the pot.
- Cook the soup: Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and let it simmer uncovered for about 25 minutes.
- Final seasoning check: Taste the soup and adjust salt and pepper as needed before serving.
Notes
- For a vegetarian version, substitute beef broth with vegetable broth.
- You can add other low-calorie vegetables such as zucchini or spinach for variety.
- This soup is best enjoyed fresh but can be refrigerated for up to 3 days.
- To intensify flavor, allow the soup to sit covered off the heat for 10 minutes before serving.
- Remove bay leaves before serving to avoid bitterness.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
