A while back, in a discussion with some friends about food that’s great to eat when you’d like to knock off a few pounds, someone mentioned Cabbage Soup – in a rather derogatory way. They were talking about The Original Fat Burning Cabbage Soup, a recipe that’s been around for ages and ages.
Funny thing is, I love The Original Fat Burning Cabbage Soup, which isn’t all cabbage, by the way. There’s lot’s of other good stuff in it, too. And it isn’t all about “dieting” either. The Original Fat Burning Cabbage Soup is just super healthy, and imho good just about anytime, for any reason! It’s one of my fave vegetable soups just about any time of the year.
About The Original Fat Burning Cabbage Soup:
If memory serves right, The Original Fat Burning Cabbage Soup was developed, originally, as a part what was known as the “Cabbage Soup Diet.” It went by a lot of names and was pretty restrictive, but the good thing about the diet is you were allowed to eat as much of the Cabbage Soup as you wanted. Whether you’re looking to follow that diet or not, The Original Fat Burning Cabbage Soup is really a fantastic soup.
What’s to love about this Cabbage Soup? Pretty much everything. It tastes great, it’s low-calorie and high in nutrition, downright cheap, easy to make and makes a big pot. And since it makes such a big pot, I like to portion mine out and freeze. So let’s add make ahead and meal prep to that list.
When I have The Original Fat Burning Cabbage Soup in my freezer, I know if I’m having a day when I’m not getting my veggies in, or I’m having a day when I know I’ll be eating more than I should I can have a quick bowl for breakfast (yeah, really) lunch or dinner. I’ve never gone on that Cabbage Soup Diet, but I love the soup! And almost any soup: Check out all the Soup on my blog!
Making Original Fat Burning Cabbage Soup:
I mentioned the Original Fat Burning Cabbage Soup is super easy and makes a big pot, and you will want to pull out your biggest soup pan to make this. Or if you don’t have a big old stockpot or Dutch oven, divide into two pans.
You might notice in the recipe includes a packet of Lipton Onion Soup Mix but I like to use my home-made version. I also like to change things up now with the liquid base of the soup and now and then I might add a little the Spicy V-8 or if we happen to have it around, a little dash of Bloody Mary Mix. I just won’t ever use my Dad’s XXX version again! Been there, done that, don’t recommend it, lol!
As far as the beef broth, any kind can be used, boxes, canned, powder, etc. The soup just needs about 2 cups worth of broth. And for that matter, use more or less broth depending on how “soupy” you want your soup. And if you’d rather, use chicken broth or a vegetarian broth. It doesn’t really matter all that much.
Saving Money on Original Fat Burning Cabbage Soup:
As written, the Original Fat Burning Cabbage Soup is already downright economical. All the veggies and ingredients are common, everyday items. Making your own Lipton Onion Soup Mix saves a bit of money, and also allows you to easily customize the quality or type of ingredients in the soup. This can be low-sodium, vegan, vegetarian, etc., just by varying the homemade soup mix and the type of broth you use.
Do watch for sales on the pantry items, the tomatoes, the broth, and the juices. There’s really no reason to be paying full price on those items when they can be easily picked up on sale and stashed until needed. All of these pantry items usually hit a low sales price about once a quarter, so if you watch your pricing, you’ll know when a deal comes around that makes it good enough to stock up on. You’ll find low prices for a lot of these items at Aldi, or at Costco (in bulk packages) but a good store sales price usually beats either.
Original Fat Burning Cabbage Soup
- 1 small head cabbage, cut into dice
- 10 stalks celery, diced
- 6 carrots, scrubbed and diced
- 3 onions, peeled and diced
- 2 bell peppers, diced
- 1 can of green beans, drained
- 1 envelope Lipton’s Onion Soup Mix or 1/2 recipe Home-made Onion Soup Mix
- 1 29 ounce can whole tomatoes, with juice (crush or dice)
- 1 15 ounce can beef or vegetable broth, may be low sodium
- 2 quarts tomato juice or V-8 juice, may be low sodium
Cut all vegetables into about 1/2 inch dice. Add all ingredients to a very large pan or stockpot and stir. Bring to a boil, turn down to a good simmer and cover partially with a lid. Simmer about 35 – 45 minutes until vegetables are tender and done to your taste; stir once or twice as it cooks.
Since this is a very large pot of soup, it’s best to divide it into several containers to refrigerate. Keeps well for about a week in the fridge. Freezes very well in either single serving or family-sized portions.
- Add 1 jalapeno, finely diced
- Replace tomato juice in part with V-8 original or spicy, or a Bloody Mary Mix
|Amount Per Serving|
|% Daily Value *|
|Total Fat 0 g||0 %|
|Saturated Fat 0 g||0 %|
|Monounsaturated Fat 0 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 0 mg||0 %|
|Sodium 465 mg||19 %|
|Potassium 591 mg||17 %|
|Total Carbohydrate 15 g||5 %|
|Dietary Fiber 3 g||14 %|
|Sugars 5 g|
|Protein 3 g||5 %|
|Vitamin A||108 %|
|Vitamin C||62 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|