Do you remember hearing about the old Cabbage Soup Diet? I never actually went on the diet but I remember friends talking about it. Well, I stumbled across a variation of the recipe years ago and actually LOVE it! If the rumors are true this soup burns away your unwanted fat! It may, since it really is very low in calories and full of fiber! This soup is hearty and filling being chock full of good-for-you vegetables, but the best part is the wonderful rich flavor! It freezes beautifully and has been my favorite lunch this winter. It warms me up on a cold day and makes me feel great! I served this one night for dinner last month with my Grandmas famous French Bread, toasted with this Garlic Parmesan Butter! It was a wonderful dinner and then I froze the leftovers in small cup sized containers for quick and delicious lunches later. This soup along with a slice of toasted sourdough bread makes the perfect lunch for a cold winter day. I obviously don’t use it as a diet food, since I like to eat it with a sprinkle of parmesan and bread spread with butter, but I can see how you could. I added some sliced frozen okra this time, but you could add beans instead. I prefer using V8 instead of plain tomato juice and if you want it to be vegetarian, swap the beef broth for vegetable broth. I personally like the to use the beef broth and think it adds a lot of flavor. This soup can easily be adjusted to your tastes and what you have on hand. Writing this post is making me excited for lunch today! Mmmm! Have a great day, friends!
- 5 carrots, chopped
- 2 onions, chopped
- 2 (16 ounce) cans petite diced tomatoes, with liquid
- ½ large head cabbage, chopped
- 1 (1 ounce) envelope dry onion soup mix
- ½ package of sliced frozen Okra or 1 (15 ounce) can cut green beans, drained
- 2 quarts tomato juice or V8 juice
- 2 bell peppers, diced (I use orange and red)
- 8 stalks celery, chopped
- 1 (14 ounce) can beef broth
- Salt and Pepper to taste
- Serve with: grated parmesan cheese and a sprinkle of red pepper flakes, if desired
- Place carrots, onions, tomatoes, cabbage, okra (green beans), peppers, and celery in a large pot. Add onion soup mix, tomato juice (or v8 juice), beef broth, and enough water to cover vegetables. Simmer until vegetables are tender. May be stored in the refrigerator for several days or freezer for several months.