Cabbage Soup (Free Soup on most diet plans) Vegetarian / Low Carb
Video
Description
This is a vegetarian, low carb, low-fat but delicious soup that’s easy to throw together, though there is a bit of chopping to do. With cooler weather upon us, I do love soup! And what I like best about this one is it’s considered a ‘free food’ on most diet plans in that you can basically eat as much as you like of it. If you’re following Dr Poon, use green onions instead of regular and choose all low-sodium ingredients. Or customise however you like to suit your individual plan or tastes. It’s really good!
This makes a very large pot of soup, about 15 servings, so cut it in half if you don’t need so much. I take it for lunch throughout the week and still freeze half of it to eat over the next week or two.
INGREDIENTS:
• 5 carrots, chopped
• 3 onions, chopped
• 2 (16 oz/450g) cans whole peeled tomatoes,with liquid
• 1 large head cabbage, chopped
• 1 (1 oz/28g) envelope dry onion soup mix
• 1 (15 oz/425g) can cut green beans
• 2 quarts/1.9 litres tomato juice
• 2 green bell peppers, diced
• 10 stalks celery, chopped
• 1 (14 oz/396g) can beef broth
• 3-4 crushed garlic cloves (optional)
METHOD:
1. Place carrots, onions, tomatoes, cabbage, green beans, peppers and celery in a large soup pot.
2. Add onion soup mix, tomato juice, beef broth, and enough water to cover vegetables. Add garlic, if using (I did use some but forgot to show it going in).
3. Simmer until vegetables are tender, about 25-35 minutes, stirring occasionally.
4. Serve. May be stored in refrigerator for several days or frozen.
[I chose to put the tomato juice, broth and onion soup mix in the pot first so I could start cooking the veggies that take longer to soften while I continued to chop, but it really doesn’t matter what order you put everything in, just simmer until everything is tender, stirring occasionally.] Visit and Like us on Facebook:
