Fall is on its way, and for me that means it's soup season! Soups can be your best friend whether you're trying to lose weight or just looking for a way to get lots of nutrition in your meals. Some people think being a good cook is complicated, but when it comes to soup, you've never had it so easy!
Here's a very simple, super flexible, EASY recipe for Cabbage Soup. (It's not just for diets anymore!) It can be as basic or as complex as you wish, and as varied as the veggies in your refrigerator. There are no real measurements here, so you can put in more or less of whatever you like. Consider this a lesson in basic healthy soupmaking! The quantities I am listing here are for ONE serving (and this is something you can whip up in less than 30 minutes for lunch or dinner) but you can use more for a big pot.
Meat: For your protein, you need some COOKED meat. I prefer lean ground beef or turkey (browned and drained) but you can also use lean sausage or cooked beans (kidney are my fave). You can omit the meat/beans for a completely veg soup. I used 5 ounces (cooked) of lean ground grass fed local beef.
Liquid: you can use any kind of broth, or just water with a little beef, chicken, or vegetable bouillon added. I used one cup of organic low sodium chicken broth.
Cabbage: Fresh cabbage, chopped in bite-sized pieces. Use as much as you wish, but I think it tastes best to have about twice as much cabbage as other veggies.
Tomatoes: These are essential to flavor the broth. Doesn't matter if they are fresh or canned, just use bite-sized pieces. I used fresh chopped tomatoes from my garden.
Other veggies: You do NOT have to add any other veggies if you don't want to! Believe it or not, the soup is delicious with just cabbage and tomatoes. But, if you like, you can add more veggies. Celery is my favorite. I also like mushrooms, chopped peppers, carrots (if your plan permits them), zucchini, and baby spinach. If you use zucchini or spinach, add it 5-10 minutes from the end of cooking time so it doesn't get mushy.
The TOTAL amount of vegetables including cabbage and tomatoes I used (for one serving) is 2 cups raw. It cooks down to about 1 1/2 cups cooked.
Flavor: A bit of chopped onion gives a lot of flavor. I used onion powder in mine. Fresh minced/pressed garlic is also great; I added a little garlic powder. I also used black pepper and sea salt to taste. Simple is really best with this soup! If you want something different, add some Italian seasonings such as oregano and basil. If you like spice, a dash of cayenne is great. Sometimes I add 1/4 tsp of white vinegar for kick.
Put all the stuff in a pot and simmer for about 25 minutes, stirring once in awhile. That's it! Soup's done! And oh my, was it delicious!
This is one serving of soup, and the only veggies I used are cabbage and tomatoes. This is a healthy, nutritious, warming, low carb recipe. If you are on Medifast (as I am), this counts as 1 full Lean & Green meal (don't forget to count your condiments!)
Enjoy your soup! Cooking is fun :)
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