I kept hearing about the cabbage soup diet, so I decided to try my own spin on a cabbage soup recipe to enjoy for lunch over a few days. It was really good, and I made extra to give to family and freeze. A large cabbage goes a long way. Felt warming and nutritious and not diet-like at all.
1 head green cabbage, finely shredded or chopped
2 large onions, finely chopped
16 to 28 ounces canned tomatoes, chopped with juices, or one large jar
2 bell peppers, seeded and chopped (choose red, yellow, orange or green or one of each)
2 celery stalks, chopped (optional; most recipes include, but I left this out because I hate celery)
5 to 6 carrots, peeled and sliced
2 TBSP Better Than Bouillon seasoned vegetable base.
Black pepper to taste
Chopped fresh herbs, such as parsley, cilantro, or thyme
Juice from half a lemon
one to two tsps of salt.
In a large soup pot, cook the onion in a TBSP of olive oil until it softens and turns golden. Add a little water if it begins to stick. Add the rest of the vegetables and cover with water. Bring to a boil over high heat, then reduce the heat to medium, add the bouillon, whisking it in and boil gently for 10 minutes. Add I tsp of salt. Cover, reduce the heat to low, and simmer until all the vegetables are soft. Stir in the black pepper and chopped herbs in the last five minutes of cooking. Salt to taste.