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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (299g) Recipe makes 12 servings The following items or measurements are not included below: fat-free vegetable broth |
||
| Calories 84 | ||
| Calories from Fat 5 | (6%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.7g | 1% | |
| Saturated Fat 0.1g | 0% | |
| Monounsaturated Fat 0.1g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 559mg | 23% | |
| Potassium 750mg | 21% | |
| Total Carbohydrate 19.4g | 6% | |
| Dietary Fiber 4.8g | 19% | |
| Sugars 9.9g | ||
| Protein 3.1g | 6% | |
Diet Cabbage Soup
By: Manda
Jun 12, 2002
My mom wanted to try this diet, and made a huge pot of this soup, and she didn't like it. I think it is wonderful!! Although I am not on the "Cabbage Soup Diet", I make this soup often, and I love it!! This recipe makes a BIG pot of soup. It also freezes well, so don't sweat the leftovers!
SERVES 12
Ingredients
- 4 carrots, thinly sliced
- 2 zucchini, cut in half lengthwise and sliced
- 2 yellow squash, cut in half lengthwise and sliced
- 2 large bell peppers, coarsely chopped
- 3 celery ribs, sliced
- 4 cups cabbage, sliced
- 1 onion, chopped
- 1 leek, sliced
- 3 garlic cloves, minced
- 1 (14 ounce) can fat-free vegetable broth or beef broth
- 2 (28 ounce) cans diced tomatoes, undrained
- 1 (1 1/4 ounce) packet dry onion soup mix
- salt and pepper
Directions
1
In large pot coated with cooking spray, cook first 8 ingredients until crisp-tender, adding 3-4 tbs of broth if necessary, to prevent burning.2
Add broth, tomatoes, onion soup mix, salt, and pepper.3
Boil 10 minutes.4
Reduce heat and simmer until veggies are tender (about 30 minutes), adding water to cover, if necessary.
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- Course > Soups
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- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Stove Top
- Occasion > Everyday
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Yin_of_Bartending
On Dec 3, 2008
Sad to say I will never make this soup again. I've tried and tried to think of ways I might tweak the recipe to make this dish appealing, but it's just all wrong. Better to scrap it and go with the Weight Watchers version. This soup is ugly, the flavors are all mottled and the textures leave much to be desired. Maybe with no leek? Maybe with no carrot? Maybe with no onion soup mix? As far as I'm concerned, with produce being so expensive this time of year, I just wasted a lot of money to make this soup. So scrap it, I say, scrap it!
From: NitaD
On Nov 1, 2006
I remember my grandmother making this one, she added whatever vegatables that she had on hand. Always the celery, onions and she would usually add some tomatos. I like to put fresh basil, thyme and oregano as well. There are so many good variations. Cabbage and a number of vegatables being the reason this is so filling. Thank you.
From: Sackville
On Jun 13, 2002
I don't think I could ever go on the cabbage soup diet, but I do like this simple recipe. It's a very chunky vegetable soup that certainly filled my stomach and was easy to make. Next time I might add some fresh herbs, just to give it slightly more distinct flavour.
From: buttercup0009
On Dec 4, 2002
I thought this soup was VERY yummy! I really didn't expect that out of a "diet" soup! I ate one bowl of it and I am sooo full now! I didn't expect it too be so filling ethier, which is good!!! I didn't use the leeks in it or celery, since I didn't have any. I added the whole pack onion soup mix..for six servings. I also added a little garlic powder, onion salt, and lots of salt and pepper! Can you tell I like my food salty!! Anyways, I will be making it again sometime. It is a good way to use veggies in the frig. that are on the verge of going bad. That's what I did! Thanks for this recipe. Does anyone know how many cals are in the soup the way I made it?
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