Do you recollect the cabbage soup diet? It was one of those insane prevailing fashion abstains from food where you should eat as much as you need of only a certain something (for this situation cabbage soup) and you'll get in shape easily. While I could never advocate eating only one thing again and again, I need to state that I AM a major aficionado of this cabbage soup. Why? For one straightforward reason—it's totally deeeee-licious. No doubt, I was astounded as well. The first occasion when I had this acclaimed eating routine cabbage soup I anticipated that it should exhaust, best case scenario, however I was agreeably astounded by a very tasty and consoling soup that made them return for quite a long time, and even thirds.

I'm not going to disclose to you this cabbage soup will "detox" you or influence you to get thinner, however this soup is stuffed with a great deal of the one thing that practically we all are liable of not getting enough of—vegetables.

I'm calling this soup All You Can Eat Cabbage Soup as a joking reference to the old craze diet, yet genuinely, eat as much as you need. The more the better, truly. You'll simply be getting a greater amount of the well done. What's more, prepare to be blown away. This cabbage soup is madly cheap, as well! So eat up!

(Because I'm a revolutionary, I served my sound "diet" soup with a lot of rich Homemade Garlic Bread. What would i be able to state, I live quick and hard.)


Also try our recipe : Curried Cauliflower Rice Kale Soup


  • 1 Tbsp olive oil ($0.16)
  • 4 cloves garlic ($0.32)
  • 1 large onion ($0.34)
  • 1/2 lb carrots ($0.33)
  • 1/2 bunch celery ($0.55)
  • 1 green bell pepper ($0.75)
  • 1/2 lb frozen green beans ($0.78)
  • 28 oz can diced tomatoes ($1.69)
  • 8 oz can tomato sauce ($0.55)
  • 1/2 head green cabbage ($1.13)
  • 6 cups vegetable broth* ($0.78)
  • 1/4 bunch fresh parsley, chopped ($0.22)
  • 1/2 Tbsp smoked paprika ($0.07)
  • 1 tsp dried oregano ($0.10)
  • 1/2 tsp dried thyme ($0.05)
  • Salt and pepper to taste ($0.05)
  • 1-2 Tbsp lemon juice ($0.08)


  1. Mince the garlic and dice the onion. Add both to a large soup pot along with the olive oil and sauté over medium heat until the onions are soft and transparent.
  2. While the onions and garlic are cooking, peel and slice the carrots, slice the celery, and dice the bell pepper. Add the carrots, celery, bell pepper, and frozen green beans to the pot, followed by the diced tomatoes (and their juices) and tomato sauce. Stir to combine.
  3. Allow the vegetables in the pot to heat while you chop the cabbage. Chop the cabbage into one-inch strips or squares, then add them to the pot. Add the vegetable broth, chopped parsley, paprika, oregano, thyme, and some freshly cracked pepper. Stir to combine.
  4. Place a lid on the pot and bring it up to a boil. Once boiling, turn the heat down to medium-low and allow the pot to simmer until the cabbage is tender (about 20 minutes). Turn off the heat and add salt to taste. Start with about 1/2 tsp salt and add more as needed. The total amount will vary depending on your tastes and the type of broth used, but the salt is crucial for the vegetable flavors to pop. Finish the soup with lemon juice. Start by stirring in one tablespoon and adding more to your liking.


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