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How To Make Cabbage Soup? Diet, Budget, Ingredients

SOUP WITH CABBAGE IN IT
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$7.89 RECIPE / $0.99 SERVING

Are you familiar with the cabbage soup diet?

It was one of those weird fad diets where you were supposed to consume as much of one thing as you wanted (in this case, cabbage soup) and lose weight without even trying.

While I am not a fan of that type of food, I do enjoy the cabbage soup recipe that was included in the regimen. Why? It’s simply DELICIOUS, for one simple reason.

I was startled as well. I expected the famous diet cabbage soup to be boring and bland the first time I had it, but I was pleasantly surprised by how tasty and cozy it was.

I ended myself eating it again and over again simply because I was hungry. Since then, it’s become a winter comfort meal staple for me.

IS CABBAGE SOUP GOOD FOR YOU?

I’m not going to tell you that eating this cabbage soup will help you “cleanse” or lose weight, but it does contain a lot of vegetables, which virtually everyone is guilty of not getting enough of.

As a playful nod to the old fad diet, I’ve dubbed this soup All You Can Eat Cabbage Soup, but truly, eat as much as you like. In fact, the more the better.

All you’ll get is more of the good stuff. What’s more, guess what? This cabbage soup is also ridiculously cheap! So there’s even more cause to eat as much as you want!

CABBAGE SOUP: WHAT’S IN IT?

SOUP WITH CABBAGE IN IT
Food: SOUP WITH CABBAGE IN IT
Source: A Virtual Vegan

Cabbage soup has taken various shapes throughout the years, but they all have one thing in common: they’re packed with non-starchy veggies and swimming in a fragrant herb-infused broth.

To make the soup more tomatoey, I thickened it by adding tomato sauce. Some people prefer V8, but tomato sauce is far cheaper, especially when only a small amount is required.

I also added some smoked paprika (my favorite) and a squeeze of lemon juice at the end to liven it up.

HOW DO YOU KEEP LEFTOVERS?

Because this recipe makes such a huge batch, it’s a good idea to freeze half of it in case you can’t finish it all within five days.

To freeze this soup, divide it into single-serving pieces and cool it entirely in the refrigerator before freezing. Keep for up to three months in the freezer.

INCLUDE MORE PROTEIN

Because soup recipes are so adaptable, you could always add a little more protein to this one to make it more full. Here are some more fantastic ingredients to consider:

  • Beans (cannellini, chickpeas, kidney beans)
  • Ground beef
  • Italian sausage
  • Cubed tofu (extra firm)
  • Shredded chicken

CABBAGE SOUP

Forget the cabbage soup diet, you’ll want to eat this super healthy vegetable-filled cabbage soup just because it tastes incredible!
Prep Time: 10 mins
Cook Time: 1 hr.
Total Time: 1 hr. 10 mins
Servings:  2 cups each

INGREDIENTS

  • 1 yellow onion ($0.32)
  • 4 cloves of garlic ($0.32)
  • 1 Tbsp. olive oil ($0.16)
  • 4 carrots ($0.57)
  • 4 ribs celery ($0.50)
  • 1 green bell pepper ($0.69)
  • 1 28oz. can diced tomatoes ($1.00)
  • 1 8oz. can tomato sauce ($0.34)
  • 1/2 lb. frozen green beans ($0.67)
  • 1/4 cup chopped parsley ($0.23)
  • 1/2 Tbsp. smoked paprika ($0.15)
  • 1 tsp dried oregano ($0.10)
  • 1/2 tsp dried thyme ($0.05)
  • 1/4 tsp freshly cracked black pepper ($0.02)
  • 6 cups chopped cabbage (½ head) ($1.14)
  • 6 cups vegetable broth ($0.78)
  • 1 tsp salt ($0.05)
  • 1 Tbsp. lemon juice ($0.04)

INSTRUCTIONS FOR CABBAGE SOUP

  1. Mince the garlic and dice the onion. In a large soup pot, sauté the onion, garlic, and olive oil over medium heat until the onions are tender.
  2. Peel and slice the carrots, chop the celery, and dice the bell pepper while the onion and garlic are sautéing. In a large pot, combine the carrots, celery, and bell pepper. Continue to sauté while you gather the remaining ingredients.
  3. Combine the diced tomatoes (with liquids), tomato sauce, frozen green beans, chopped parsley, smoked paprika, oregano, thyme, and pepper in a large mixing bowl. While you chop the cabbage, continue to stir and simmer.
  4. 1-inch chunks of cabbage, chopped Stir in the cabbage and vegetable broth until everything is well combined.
  5. Put the cover on the saucepan and turn the heat to medium-high to bring the soup to a boil. Reduce the heat to medium-low and continue to cook, stirring periodically, for about 40 minutes, or until the cabbage is soft.
  6. Season the soup with salt once the cabbage is tender, starting with 12 teaspoons and adding more to taste. Add the lemon juice to the soup and mix well to incorporate. Serve immediately with fresh bread to dip.

NUTRITION IN CABBAGE SOUP

  • Serving: 2 cups
  • Calories: 133 kcal
  • Carbohydrates: 26 g
  • Protein: 4 g
  • Fat: 3 g
  • Sodium: 1783 mg
  • Fiber: 7 g

STEP BY STEP INSTRUCTIONS FOR MAKING CABBAGE SOUP

OUP WITH CABBAGE IN IT
Food: SOUP WITH CABBAGE IN IT
Source: A Virtual Vegan
  1. Begin by mincing four garlic cloves and cutting one large onion. In a large soup pot, combine them both with one tablespoon of olive oil. Over medium heat, cook the onions until they are tender and transparent.
  2. Peel and slice 4 carrots, sliced 4 celery stalks, and cube 1 green bell pepper while the onion and garlic are sautéing. Toss in the carrots, celery, and bell pepper. Continue to cook over medium heat.
  3. 1/2 pound frozen green beans, 1/4 cup chopped parsley, 1/2 tablespoons smoky paprika, 1 teaspoon oregano, 1/2 teaspoon thyme, and 1/4 teaspoon pepper Stir everything together.
  4. 1/2 head cabbage, cut into one-inch pieces (about 5-6 cups once chopped). Add 6 cups of vegetable broth to the pot with the chopped cabbage.
  5. Stir everything together, cover the saucepan, and increase the heat to medium-high. Bring the soup to a boil, then turn the heat down to medium-low. Allow the soup to simmer for about 40 minutes, stirring regularly, or until the cabbage is cooked to your liking.
  6. Season the soup with salt once the cabbage is soft, starting with 1/2 teaspoon and adding more to taste (I used 1 tsp total). After that, add one tablespoon of lemon juice to accentuate the flavors.
  7. Then slurp up all of that veggie-y goodness! I added a bit more fresh parsley as a garnish, but it’s not necessary for flavor.

To soak up the luscious liquid, serve this soup with some crusty bread (garlic or not).