How many remember this diet craze a few years ago?
Eat cabbage soup for 7 days and lose 10 lbs!!
Regardless, this is a nourishing soup that is good any time of the year.
Loaded with a variety of vegetables, it’s full of vitamins, antioxidants and fiber.
With all my soups, I like to make a large pot and then freeze in small batches. And making it in a slow cooker is the best.
Try to use organic vegetables for optimum health benefits.
Ingredients
- ½ head of Cabbage, chopped
- 1 cup Celery, chopped
- 1 cup white or yellow Onion, chopped
- 1 green Bell Pepper, diced
- 1 cup Carrots, chopped
- 2-3 cloves Garlic, minced
- 4 cup Vegetable Broth
- 14 oz. can diced Tomatoes with Basil and Oregano
- 1 tsp. dried Oregano
- 1 tsp. dried Basil
- 1/8 tsp. Cayenne Pepper or Smoked Paprika
- fresh ground black pepper
- Dash of Himalayan Salt
Servings:
Instructions
- Heat 2 tablespoons water in a large pan (if that’s the one you are using to cook the soup in or a smaller pan if using a slow cooker).
- Saute Celery, Onions, Bell Pepper and Carrots until tender.
- Stir in Garlic
- If using a slow cooker transfer to the cooker.
- Pour in Vegetable Broth
- If using a slow cooker, cover and cook 4-6 hours or until Cabbage is tender
- On stove: Cover and bring to a boil. Once boiling, lower heat and simmer until Cabbage is tender for about 20 minutes.
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