This soup is popular as a post holiday season weight adjuster.
The recipe is used by some hospitals to help prepare overweight patients for surgery. While the original “cabbage soup diet” recommends eating mostly the soup as a crash diet for a week, I wouldn’t suggest that. It won’t give you enough balanced nutrition, and you’d probably lose mostly water weight. However, this soup makes a great weight loss meal, and is easy to store. Because the soup is high-fiber, it will help cleanse your digestive tract.
One of its huge advantages is that you won’t end up eating fast foods because you don’t know what to prepare. When in doubt, have a bowl of this for breakfast, lunch, a snack or dinner. It’s easy to package up and take to work.
You could eat 10 bowls of this a day, and still be below 1000 cal.
If you can get in the habit of going for short walk after each bowl, the soup will really burn fat fast!
Some people find the soup bland, so be sure to read the variations below. It’s fine to add herbs and spices – they don’t add any calories. There are so many variations possible, it’s best to choose the ones you and your family prefer.
large HUGE stock pot – this makes a lot of soup. If you don’t have a family or freezer space, you may want to consider making a half batch.
A food processor helps reduce the prep time. If you chopping vegetables by hand, keep them chunky.
Ingredients for Cabbage Soup
Five carrots, chopped
three onions, chopped
10 stocks celery, chopped
two bell peppers, diced
one head of cabbage, chopped (Savoy cabbage is nice)
two (16 ounce) cans of whole peeled tomatoes, with liquid
one envelope dry onion soup mix (low sodium is best)
one (15 ounce) can cut green beans, drained OR a pound of fresh green beans, chopped
one – two zucchini, chopped
2 cups beef, chicken, or vegetable broth (no MSG!)
1-2 quart(s) tomato juice or V-8 juice (regular or spicy, low sodium is best)
Black pepper to taste
If there’s any ingredient here you really dislike, leave it out. This soup can be made in many variations. It’s really a base recipe, excellent for those who are willing to experiment with different herbs.
However, do not add any ingredient containing MSG or fat if you want it to keep its maximum weight loss properties. No meat, no grains, no pasta or other starches such as potatoes. Be particularly cautious of MSG in canned soups and stock.
Place all ingredients in large pot. Add enough water to cover vegetables. Simmer (not boil) until vegetables are tender. May be stored in the refrigerator for several days, or frozen.
Prep time: 30 minutes
Cook time: 30 minutes (or more)
Ready in: one hour
Servings: at least 15
You can also cook this in a slow cooker for about 5 to 6 hours, if you can get it to fit.
Calories: less than 100 per bowl
- Try adding some hot sauce.
- Try adding some lemon juice
- Try adding a can of pumpkin (thickens the broth)
- Try adding some minced garlic or chopped cilantro
- Try adding 1-3 (15 ounce) cans of chickpeas, black beans, white beans, black eyed peas, lima beans or kidney beans for more protein. Rinse before adding.
- Experiment with some herbs: Mrs Dash, Rosemary, paprika, Sage, oregano, thyme, basil, chili powder, cumin, turmeric, curry, garam masala, Cajun seasoning, bay leaves, Italian seasoning or dill
- Try blending some of the soup until smooth, for a creamier texture.
- Try adding some ground turkey.
Freeze in smaller portions to make it easy to serve later.