Cabbage Soup Diet

A cozy and simple cabbage soup that's perfect as a light reset meal, making use of random vegetables with minimal effort.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 35

Total Time 45

Servings: 8 servings

Course: Main Course, Soup

Cuisine: American, Healthy

Calories: 150

Ingredients Method Notes

Ingredients

Main Ingredients

1 large head cabbage, chopped
2 large onions, chopped
3 to 4 carrots, sliced
2 bell peppers, chopped
3 stalks celery, sliced
4 to 6 cloves garlic, minced
1 large can diced tomatoes (or 3 fresh tomatoes, chopped)
6 to 8 cups broth (vegetable or chicken) plus water as needed
1 to 2 tablespoons tomato paste (optional but helps flavor)

Seasonings

to taste salt
to taste black pepper
to taste Italian seasoning
to taste paprika
a pinch chili flakes (if you like heat)

Optional Ingredients

as desired mushrooms
as desired green beans
as desired zucchini
as desired spinach

Method

Cooking

In a big pot, add a splash of olive oil or a bit of broth if you are keeping it very light. Toss in onions, carrots, celery, and peppers. Cook for about 5 minutes, just until it starts smelling good.
Stir in garlic for about 30 seconds. Then add cabbage and let it sit for another couple of minutes.
Add diced tomatoes, broth, tomato paste (if using), and your seasonings. Bring it to a gentle boil.
Lower the heat and simmer for about 25 to 35 minutes, until everything is tender. Taste and adjust salt and pepper as needed.
Let it cool a bit and portion it into containers. It keeps well in the fridge for about 4 to 5 days.

Notes

This soup can be modified to personal taste; consider adding protein, changing flavor notes with spices, or thickening by blending part of the soup. It pairs well with simple bread or a light protein.