All You Can Eat Cabbage Soup

This is great if dieting.

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All You Can Eat Cabbage Soup
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Course Soups
Prep Time 20 minutes
Cook Time 35 minutes
Servings
cups
Ingredients
Course Soups
Prep Time 20 minutes
Cook Time 35 minutes
Servings
cups
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  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 ½ 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.
Recipe Notes

Recipe adapted from Budgetbytes.com.

Nutrition Facts
All You Can Eat Cabbage Soup
Amount Per Serving
Calories 49 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0.2g 1%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Sodium 472mg 20%
Potassium 333mg 10%
Total Carbohydrates 9g 3%
Dietary Fiber 2g 8%
Sugars 6g
Protein 2g 4%
Vitamin A 60%
Vitamin C 58%
Calcium 5%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.