The Original Fat Burning Cabbage Soup

The Original Fat Burning Cabbage Soup - makes a lot & freezes beautifully

Awhile back, someone mentioned Cabbage Soup – in a rather derogatory way. Funny thing is, I love Cabbage Soup! Which isn’t all cabbage, by the way. There’s lot’s of other good stuff in it, too.

Original Fat Burning Cabbage Soup
Original Fat Burning Cabbage Soup

What’s to love about Cabbage Soup? It tastes great, it’s low-calorie and high in nutrition, down right cheap, it’s easy to make and makes a big pot. I like to portion mine out and freeze.

That way, when I know 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!

You might notice in the recipe includes a packet of Lipton Onion Soup Mix OR my home-made version. I also like to change things up now and then with 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!

Cabbage Soup

Original Fat Burning Cabbage Soup

  • Servings: 15
  • Difficulty: easy
  • Print

  • 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 stock pot 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.

Variation:

  • Add 1 jalapeno, finely diced
  • Replace tomato juice in part with V-8 original or spicy, or a Bloody Mary Mix

Nutrition Facts
Servings 15.0
Amount Per Serving
calories 76
% 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 %
Calcium 4 %
Iron 6 %
* 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.

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I’ll be bringing this recipe over to Fiesta Friday #180, hosted this week by Tracey @ My Baja Kitchen and Jhuls @ The Not So Creative Cook.

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