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Looking to eat healthier but tired of bland “diet food”? That’s exactly how I felt until my neighbor Sharon shared this cabbage soup recipe with me during one of our morning walks. She swore it helped her drop a few pounds, but I was skeptical – I mean, how good could a diet soup really be? Well, I was wrong. This soup has become my go-to lunch during the colder months, and yes, it actually keeps me full without feeling heavy. The best part? It’s pretty much impossible to mess up, even if you’re not great in the kitchen. Perfect for those days when you want something warm and filling but don’t want to spend hours cooking.
Ingredient Substitutions
For a vegetarian or vegan version, the beef stock can be replaced with vegetable broth or mushroom stock, providing a similar savory depth. Use an equal amount of the chosen alternative. The dry onion soup mix can be substituted with a blend of onion powder, garlic powder, and dried herbs to maintain flavor complexity without artificial additives. Adjust seasoning to taste. For a lower-carb option, replace the carrots with chopped turnips or radishes, which offer a similar crunchy texture and mild flavor while reducing the overall carbohydrate content. Use the same quantity as called for in the original recipe. These substitutions maintain the soup’s nutritional profile while accommodating various dietary preferences and restrictions.
| Preparation Time | 10-15 minutes |
| Cooking Time | 25-30 minutes |
| Total Time | 35-45 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 400-500
- Protein: 10-15 g
- Fat: 5-10 g
- Carbohydrates: 90-100 g
Ingredients
- 10 chopped celery stalks \
- 5 chopped carrots \
- 3 chopped onions \
- 2 diced green bell peppers \
- 1 large chopped head of cabbage \
- 1 can (15 ounces) of drained cut green beans \
- 2 quarts of tomato juice \
- 2 cans (16 ounces each) of whole peeled tomatoes, including their liquid \
- 1 can (14 ounces) of beef stock \
- Cold water to cover \
- 1 packet (1 ounce) of dry onion soup mix
Step 1: Prepare the Ingredients
Begin by gathering all the necessary ingredients for your vegetable soup.
This includes chopping and preparing the celery, carrots, onions, cabbage, bell peppers, and green beans.
Ensure all vegetables are washed and cut into bite-sized pieces for even cooking.
Step 2: Combine Vegetables in Soup Pot
Place all the chopped vegetables – celery, carrots, onions, cabbage, bell peppers, and green beans – into a large soup pot.
This provides the hearty base for your nutritious vegetable soup.
Step 3: Add Liquids and Seasoning
Add tomato juice, canned or fresh tomatoes, and beef broth to the pot.
Pour in enough water to cover the vegetables completely.
Sprinkle in the onion soup mix to infuse the soup with flavor.
Stir all the ingredients together well to ensure even distribution of seasoning.
Step 4: Cook the Soup
Place the pot over medium heat and bring the mixture to a boil.
Once boiling, reduce the heat to low and let the soup simmer gently.
Allow the soup to cook until the vegetables become tender, which should take about 25 minutes.
Stir occasionally to prevent sticking and ensure even cooking.
Step 5: Serve and Enjoy
Once the vegetables are tender and the flavors have melded together beautifully, your soup is ready to be served.
Ladle into bowls and enjoy your warm, hearty vegetable soup.
Perfect for any meal, especially on a chilly day!
