All You Can Eat Cabbage Soup

Do you remember the cabbage soup diet? It was one of those crazy fad diets where you were supposed to eat as much as you want of just one thing (in this case cabbage soup) and you’ll lose weight without trying. While I would never advocate eating just one thing over and over, I have to say that I AM a big fan of this cabbage soup. Why? For one simple reason—it’s absolutely deeeee-licious. Yeah, I was surprised too. The first time I had this famed diet soup I expected it to be boring at best, but I was pleasantly surprised by an extremely flavorful and comforting soup that had me coming back for seconds, and even thirds.
Photo by Diane H.
Adapted from budgetbytes.com

PREP TIME

20

minutes

TOTAL TIME

55

minutes

SERVINGS

16

16

PREP TIME

20

minutes

TOTAL TIME

55

minutes

SERVINGS

16

servings

Adapted from budgetbytes.com

Ingredients

  • Ingredients

  • 1

    Tbsp olive oil $0.16

  • 4

    cloves garlic $0.32

  • 1

    large onion $0.34

  • 1/2

    lb. carrots $0.33

  • 1/2

    bunch celery $0.55

  • 1

    green bell pepper $0.75

  • 1/2

    lb. frozen green beans $0.78

  • 28oz. can diced tomatoes $1.69

  • 8oz. can tomato sauce $0.55

  • 1/2

    head green cabbage $1.13

  • 6

    cups vegetable broth* $0.78

  • 1/4

    bunch fresh parsley, chopped $0.22

  • 1/2

    Tbsp smoked paprika $0.07

  • 1

    tsp dried oregano $0.10

  • 1/2

    tsp dried thyme 0.05

  • Salt and pepper to taste $0.05

  • 1-2

    Tbsp lemon juice $0.08

Directions

Instructions 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. 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. 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. 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. Notes *I use Better Than Bouillon to make my broth.

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