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5 from 4 votes

Original Cabbage Soup for Cabbage Soup Diet | dietplan-101.com

You are actually allowed to slightly change the vegetables used in the ingredients so that you don’t have to eat the soup with the same flavor and get bored. Keep the unfinished cabbage soup in the fridge and reheat it when serving.

This recipe yields 12 servings.

Ingredients:

  • 6 stalks scallion (sliced)
  • 3 medium bell peppers (green, yellow & red) (diced)
  • 2 carrots (diced)
  • 1 bunch celery (trimmed & chopped)
  • 1 cup fresh mushroom (or canned) (thickly sliced)
  • 14.5 oz (411 g) diced tomatoes (fresh or canned)
  • 2 lbs (900 g) cabbage (roughly chopped)
  • 8 cups water
  • 4 cups unsweetened tomato juice (or vegetable juice)

For seasoning:

  • 2 cubes beef/chicken bouillon (or 1 package Lipton soup mix)
  • onion powder (or any ground herb or spice) (to taste)
  • salt & ground black pepper (to taste)

Instructions:

  1. Preheat some olive oil in a large non-stick skillet.
  2. Add in scallion and bell peppers and cook for a few minutes until softened.
  3. Add in carrot and celery and cook for another 1-2 minutes.
  4. Add in mushroom and tomato and cook for another minute.
  5. Bring 8 cups of water to the boil in a large (11-in/28-cm) sauce pot.
  6. Add in bouillon cubes or Lipton soup mix.
  7. Transfer the cooked vegetables to the sauce pot.
  8. Add in tomato juice and cabbage and bring to the boil again.
  9. Reduce heat to a simmer, season to taste with onion powder and ground black pepper.
  10. Cover and cook at a simmer for about 2 hours.
  11. Off the heat and season to taste with salt.
  12. Serve.
Custom Keto Diet
original-cabbage-soup-recipe

Cabbage Soup Diet Original Cabbage Soup Recipe

You are actually allowed to slightly change the vegetables used in the ingredients so that you don’t have to eat the soup with the same flavor and get bored.
5 from 4 votes

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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Main Course
Cuisine American
Servings 12 serving
Calories 93 kcal

Ingredients
 
 

  • 6 stalks scallion sliced
  • 3 medium bell peppers green, yellow & red (diced)
  • 2 carrots diced
  • 1 bunch celery trimmed & chopped
  • 1 cup fresh mushroom or canned (thickly sliced)
  • 14.5 oz diced tomatoes fresh or canned
  • 2 lbs cabbage roughly chopped
  • 8 cups water
  • 4 cups unsweetened tomato juice or vegetable juice

For seasoning

  • 2 cubes beef/chicken bouillon or 1 package Lipton soup mix
  • onion powder or any ground herb or spice (to taste)
  • salt & ground black pepper to taste

Instructions
 

  • Preheat some olive oil in a large non-stick skillet.
  • Add in scallion and bell peppers and cook for a few minutes until softened.
  • Add in carrot and celery and cook for another 1-2 minutes.
  • Add in mushroom and tomato and cook for another minute.
  • Bring 8 cups of water to the boil in a large (11-in/28-cm) sauce pot.
  • Add in bouillon cubes or Lipton soup mix.
  • Transfer the cooked vegetables to the sauce pot.
  • Add in tomato juice and cabbage and bring to the boil again.
  • Reduce heat to a simmer, season to taste with onion powder and ground black pepper.
  • Cover and cook at a simmer for about 2 hours.
  • Off the heat and season to taste with salt.

Video

Notes

Keep the unfinished cabbage soup in the fridge and reheat it when serving.

Nutrition

Calories: 93kcalCarbohydrates: 22gProtein: 4gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gCholesterol: 0.02mgSodium: 166mgPotassium: 666mgFiber: 5gSugar: 15gVitamin A: 2111IUVitamin C: 87mgCalcium: 75mgIron: 2mg
Keyword cabbage soup, Cabbage soup diet
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Rate This

5 from 4 votes