Here’s a basic recipe for the “fat-burning” cabbage soup often associated with the Cabbage Soup Diet.
Keep in mind that while this soup is low in calories and can be part of a short-term diet plan, it’s not recommended for long-term use, and it’s crucial to maintain a balanced diet for overall health.
Ingredients: 1 head of cabbage, shredded 1 large onion, diced 2 green bell peppers, diced 3 carrots, sliced 3 celery stalks, chopped 4 cloves of garlic, minced 1 can (28 oz) of diced tomatoes, undrained 1 package (1 oz) of dry onion soup mix 1 or 2 bouillon cubes (vegetable or chicken flavor) 10 cups water (or enough to cover the vegetables) Salt and pepper to taste Optional: herbs and spices like parsley, thyme, or bay leaves for added flavor
Instructions: In a large pot, sauté the onions and garlic with a little water or broth until softened. Add the carrots, celery, and bell peppers. Cook for a few more minutes until the vegetables start to soften. Pour in the diced tomatoes (with their juice) and stir. Add the shredded cabbage to the pot. Dissolve the dry onion soup mix in a cup of water and add it to the pot.
Drop in the bouillon cubes for added flavor. Pour enough water into the pot to cover all the vegetables. Bring the soup to a boil. Once boiling, reduce the heat to a simmer, cover the pot, and let it cook until the vegetables are tender. This typically takes about 20-30 minutes. Season the soup with salt, pepper, and any additional herbs or spices to taste. Serve the soup hot and enjoy. Remember, this soup is not intended for long-term use, and it’s crucial to maintain a balanced and varied diet for overall health.
If you have any health concerns or conditions, it’s advisable to consult with a healthcare professional or a registered dietitian before starting any significant changes to your diet.