I first came across this recipe via the famous cabbage soup diet. While I’m not a big fan of this kind of diet, I am not a massive supporter of the recipe for cabbage soup by itself. Why? Because it’s DELICIOUS. Yes, I was pleasantly surprised, too. When I first tried the well-known diet cabbage soup, I expected it to be bland. However, I was amazed by how delicious and nourishing it was. I consumed it repeatedly simply because I wanted to. And it was a staple winter meal for me from that point on.
WHAT’S IN CABBAGE SOUP?
The most well-known “cabbage soup diet” cabbage soup recipe has come into various forms throughout the years. However, they all share the same thing: they’re with non-starchy vegetables that swim in a delicious broth laced with herbs. This is what you’ll need to create the best cabbage soup you’ve tasted:
Onion, Garlic, Celery, and Carrot: These four ingredients comprise the base of many of my soups. It’s a classic mirepoix and garlic that gives the soup a rich flavor base.
Cabbage: The start of the show! This soup is made with cabbage, which makes it even more filling, giving it body, weight, fiber, and other nutrients. All at a cost of just pennies.
Green vegetables: I also add green bell peppers along with green beans, green bell peppers, and parsley to add various flavors and hues. It’s getting your daily serving of vegetables in this soup!
Tomatoes: Combining diced tomatoes with tomato sauce gives the soup a stunning red hue and an even more texture to entice your eyes.
Vegetable Broth: Using an already prepared broth to make the soup will ensure that each of the last drops is flavorful.
Herbs and spices: This soup has plenty of flavor, but adding smoked paprika, oregano, thyme, and pepper makes the soup interesting.
Lemon Juice: This is the crucial ingredient! A small amount of lemon juice at the end of the recipe gives the soup a brightness boost. It also keeps the flavor from becoming too heavy. Make sure to include this in your menu!
One yellow onion ($0.32)
Four cloves of garlic ($0.32)
One tablespoon olive oil ($0.16)
$4 carrots ($0.57)
Four ribs of celery ($0.50)
One green bell pepper ($0.69)
1 28oz. container tomato dice ($1.00)
1 8oz. container tomatoes sauce ($0.34)
1/2 lb. frozen green beans ($0.67)
1 cup of chopped parsley ($0.23)
1/2 Tbsp smoked paprika ($0.15)
One teaspoon dried oregano ($0.10)
1/2 teaspoon dried thyme ($0.05)
1/4 teaspoon freshly cracked black pepper ($0.02)
6 cups of chopped cabbage ( 1/2 head) ($1.14)
6 cups vegetable broth ($0.78)
One teaspoon salt ($0.05)
1. Tbsp of Lemon juice ($0.04)
Slice the onion into pieces and chop the garlic. Add the garlic, onion, and olive oil to the large soup pot. Cook on medium heat until the onions become soft.
While the garlic and onions are cooking, cut and peel the carrots, chop the celery, and chop the bell pepper. Add the celery, carrots, and bell peppers to the pot. Continue to cook as you add the remaining ingredients.
Add diced tomatoes (with juices), tomatoes, tomato sauce, frozen green beans, chopped parsley, smoked paprika oregano, and thyme, as well as pepper. Continue stirring and cooking as you cut the cabbage.
Cut the cabbage into pieces of 1-inch. Add the cabbage pieces to the pot with the vegetable broth and stir to mix.
Put a lid over the pot, increase the heat to medium-high, and allow the soup to heat up to a boiling point. When boiling, lower the heat to medium and allow the soup to continue to simmer, stirring frequently for approximately an hour or so until the cabbage has reached the level of tenderness you desire.
When the cabbage is soft, add salt, beginning with 1/2 tsp, and then adding more according to your taste. Add the juice of a lemon and mix to mix. Serve hot, with bread crusts to dip.