Cabbage Soup Diet Recipe
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 21
Ingredients
Scallions, raw, 6 large Sweet peppers (bell), 2 medium Diced Tomatoes (2 entire cans), 3.5 cup Carrots, raw, 3 medium Mushrooms, fresh, 283.6 grams Celery, raw, 12 stalk, medium Cabbage, fresh, .5 head, medium Garlic powder, 1 tsp Basil, 1 tsp Paprika, 1 tsp Oregano, ground, 1 tsp Pepper, black, 1 tsp Chili powder, 1 tsp Water, tap, 12 cup
Slice green onions, put in a pot on medium heat and start to sauté with cooking spray. Do this until the onions are whiter/clearer in color (about 4-6 minutes).
Cut green pepper stem end off, then cut pepper in half to take out the seeds and membrane. Cut the green pepper into bite size pieces and add to pot.
Take the outer leafs layers off the cabbage, cut into bite size pieces, add to pot.
Clean carrots, mushrooms, and celery, cut into bite size pieces and toss them in. Add tomatoes now, too.
Season now.
Use about 12 cups of water, cover and put heat on low. Let soup simmer for a long time – about 2 hours or until vegetables are tender.
Serving Size: Makes 21--1 cup Servings
Cut green pepper stem end off, then cut pepper in half to take out the seeds and membrane. Cut the green pepper into bite size pieces and add to pot.
Take the outer leafs layers off the cabbage, cut into bite size pieces, add to pot.
Clean carrots, mushrooms, and celery, cut into bite size pieces and toss them in. Add tomatoes now, too.
Season now.
Use about 12 cups of water, cover and put heat on low. Let soup simmer for a long time – about 2 hours or until vegetables are tender.
Serving Size: Makes 21--1 cup Servings
Nutritional Info Amount Per Serving
- Calories: 31.0
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 35.8 mg
- Total Carbs: 4.9 g
- Dietary Fiber: 1.9 g
- Protein: 1.3 g
Member Reviews